Finally, a naturally brewed and aged Chinese soy sauce is available in the U.S. Sichuan’s famed Zhongba Soy Sauce has been made continuously since 1828 and is still produced the traditional way—developing umami organically over a long fermentation period, with no need for added sugar, alcohol, caramel, msg or preservatives. The “360” refers to its full year of fermentation—far longer than most commercial soy sauces—resulting in a higher amino acid nitrogen content and a deeper, more complex flavor.
Zhongba 360 Soy Sauce—Zhongba’s light soy sauce—is designed for everyday use. It is long-brewed from the same all-natural recipe as the ultra-premium handcrafted version, and is made from the first pressing of fermented soybeans.
Unlike mass-produced soy sauces, which are often chemically hydrolyzed or rapidly fermented, Zhongba 360 is naturally brewed from premium, non-GMO soybeans, wheat, salt and water, then aged slowly in transparent tanks. Over time, with sun and temperature exposure, proteins break down into amino acids, developing a layered savoriness and aromatic depth. The amount of free amino acids produced during fermentation determines the quality standard, with soy sauces such as Zhongba 360 that have 0.8g or more per 100mL designated as premium/special grade (while standard-grade sauces may drop to 0.4g/100mL).
As a finishing touch, a prized wild mushroom from northern China is infused in the sauce, contributing its natural glutamic acid (though not a pronounced mushroom flavor). The result is a deep-red soy sauce with full body and mouthfeel, a compellingly rich aroma, and a complex flavor that is so much more than salty.
We invite you to do a taste test with this soy sauce and any other one to understand the true difference centuries of craftsmanship and a long, natural brewing process make.
Recommended by Andrew Zimmern: "Transformative. The best soy sauce for the money I have tried in years."
Our line of soy sauce
This Zhongba 360 light soy sauce: Light soy sauce is synonymous with “soy sauce” and is used for seasoning and flavor. Light does not refer to calories, taste or salt content. Use this soy sauce for anything and everything, including cooking.
Zhongba handcrafted light soy sauce: The top-of-the-line Zhongba has been aged in traditional earthenware crocks in small batches and hand-stirred daily. Use for finishing, cold sauces and dips.
Zhongba dark soy sauce: Dark soy sauce is light soy sauce that been sweetened and carameled and is used primarily for color and slight sweetness.
Heritage Process
Zhongba soy sauce is made using solid-state fermentation, where the mash remains dense rather than diluted with water. This traditional method allows for slower enzymatic activity and more concentrated flavor development compared to modern liquid fermentation systems.
Yellow soybeans are inoculated with mold cultures and the resulting soy mash is mixed with wheat flour and salt and aged for a full 360 days in transparent tanks, where it is exposed to seasonal sun and temperature changes. This long fermentation develops its depth, aroma and balance naturally—without shortcuts or chemical processing.
After fermentation, the mash is pressed to extract the liquid. This soy sauce is made from the first pressing, which yields the most flavorful and complex result.
History + Honors
Zhongba was first created during the late Ming and early Qing dynasties and has been produced under the name Zhongba since 1828. That is also the year it became a tribute product, used in the emperors’ kitchens.
Zhongba is recognized as a China Time-Honored Brand, reflecting its long, documented history and adherence to traditional methods. It also is protected by Geographic Indication, meaning a Zhongba soy sauce can be made only in Zhongba, a district of Jiangyou, which is in the northern Sichuan city of Mianyang.
Compare To
Even among naturally brewed soy sauces, fermentation time varies widely. A full year of aging, like Zhongba’s, is uncommon and results in greater depth and balance.
This is a light soy sauce, meaning it is used for seasoning and cooking rather than color. It is not comparable to dark soy sauce, which is thicker and often sweetened with sugar.
While some excellent Japanese soy sauces are available in the U.S., they differ significantly in ingredients and brewing methods and are not direct substitutes for Chinese cooking. Compared to Japanese soy sauces, which are often sweeter and more uniform in flavor, traditional Chinese light soy sauces like Zhongba tend to be more savory and robust, reflecting a higher ratio of soybean to wheat and unique regional methods like Zhongba’s infusion of mushroom.
How To Use It
This is an all-purpose soy sauce for cooking and seasoning. Like most traditionally brewed soy sauces, this one is relatively high in salt and should be used in small amounts to season dishes.
As a general guide
1–2 teaspoons to lightly season a dish
1–2 tablespoons in marinades or sauces
Add to taste when finishing dishes
Mix with other Chinese condiments or use alone as a dip
Because of its balanced flavor, it enhances other ingredients without overpowering them.
Storage
Store in a cool, dark place. If storing long-term, refrigerate to preserve flavor and aroma. Soy sauce is naturally shelf-stable due to its salt content, but refrigeration helps maintain its complexity over time.
