致美齋 - 天頂頭抽 JAMMY CHAI Superior First Press Soy Sauce 500ml   #2906
致美齋 - 天頂頭抽 JAMMY CHAI Superior First Press Soy Sauce 500ml   #2906
致美齋 - 天頂頭抽 JAMMY CHAI Superior First Press Soy Sauce 500ml   #2906
致美齋 - 天頂頭抽 JAMMY CHAI Superior First Press Soy Sauce 500ml   #2906
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致美齋 - 天頂頭抽 JAMMY CHAI Superior First Press Soy Sauce 500ml #2906

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 Item#2906

簡介:

廣州老字號緻美齋的「天頂頭抽」已有四百年歷史。 「天頂頭抽」製作特別,前後發酵曬製過程約需三百日。由於曬製時間長,曬製場地又在高處(所謂得名天頂),採用的又是頭一道油,故豉香濃鬱,味道鮮美。

詳細說明:

天頂頭抽,這個有數百年歷史,一度失傳的傳統優質產品,在緻美齋人的努力下,在紀念緻美齋創號400週年之際成功復產。它是在整合雙璜醬油(二次加曲加料釀造)、傳統天頂抽(陽光充足的高處曬製)、加曬抽(曬期比一般粵式傳統醬油90天曬期要長得多)、頭抽(醬油抽取的第一道油為最靚的醬油)工藝技術的基礎上,通過改良創新,使天頂頭抽集這四種好醬油的優點於一身,成為國內首屈一指的頂級醬油。

  雙璜醬油是廣東特有的傳統生產工藝,是以精選優質黃豆等為原料,經第一次釀造曬製90個晴天后抽取出來的頭油(又稱頭抽),加入優質黃豆和曲種又再進行第二個週期的釀造曬製,最終抽取出來頭油。經過兩個週期釀造曬製的雙璜醬油具有較濃鬱的醬香和鮮味。

  天頂頭抽以雙璜醬油生產工藝為基礎,結合天頂抽、加曬抽和頭抽等傳統工藝技術,創造性地把已經兩個週期曬製後的雙璜頭抽再放在傳統石沖(瓦缸)中,置於陽光充足的高處進行長時間的加曬,使總曬製時間達270天以上。這一創新工藝技術和長時間的獨特曬製方式,使得代表醬油營養成份和鮮味的最重要指標氨基酸態氮含量達到1.45g /100ml以上,相當於國家規定的特級醬油的氨基酸態氮含量的180%。

  緻美齋天頂頭抽具有風味濃鬱,鮮美可口的特點。醬香濃鬱恆永持久,味道鮮美天然和諧,醬色紅潤且厚重,的確是醬油中的醬油,美味中的美味,為菜式更添姿彩,令人回味無窮。廣大食家和消費者不禁有“一瓶在手,夫復何求”之感。特別是緻美齋天頂頭抽的包裝邀名師設計,風格獨特,古樸矜貴,大方得體,誠屬送禮自奉的佳品。

  緻美齋天頂頭抽,遠遠不止是曬足270天這麼簡單。

Net Wt: 500 ml

Origin: China 



SUPERIOR - Made from first press premium selected NON-GMO soy beans
HISTORY - Time-honored brand since 1608
PROVEN - 400 years of traditional double-fermenting craft brewing techniques
ROBUST - Sun dried for 270 days to bring out the rich aroma and umami flavors
UNIQUE - Artisan purple sand ceramic bottle perfect for gifts

JAMMY CHAI’s superior first press soy sauce is made from carefully selected NON-GMO whole soy beans. Using traditional double-fermentation craft brewing techniques, the soy beans are then sun-dried for 270 day in century old ceramic barrels before extraction. The first extraction, also known as the “first press” creates a rich and robust aroma, glowing with umami flavors. It’s then pasteurized and bottled in a beautiful ceramic jar made from purple sand. Unlike typical mass produced soy sauce, which uses chemicals for extraction and can be produced in days, this handcrafted liquid condiment of bliss requires a slow fermentation process that is still done in batches today. JAMMY CHAI was founded in 1608 towards the end of the Ming dynasty in China. The centuries-old condiment shop began its history with selling simple comfort foods and then moving into condiments. It later became one of the four historical condiment brands during the Qing dynasty. In 2006, JAMMY CHAI received the most p restigious “China Time-honored Brand” status.

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