Soy sauce is mainly made from defatted soybeans, wheat, and bran. The ingredients are cooked, koji made by Aspergillus and mixed with salt water to form a solid sauce and then fermented. The soy sauce comes in brown color, has a rich sauce flavor and is fresh and delicious. The quality of the soy sauce are grade two and grade three in accordance with the national standard GB18186-2000. Grade two soy sauce contain 30.6g amino acid ammonia per 100ml, grade three soy sauce contain >0.4g amino acid ammonia per 100ml.