Kisoondo Jinjang (Soy Sauce Aged 5+ Years) 120ml

Highlights

Think of this as the Hermès of soy sauces—aged for over 5 years, handcrafted by Korea’s fermentation master using just soybeans, bamboo salt, and spring water. It’s rich, smooth, and umami-packed with a naturally mellow sweetness. Comes in a sleek tin that’s as gift-worthy as it is pantry-ready.

5년 이상 숙성한 명품 간장. 전통 장 명인 기순도가 국산 콩, 죽염, 물만으로 빚은 진장입니다. 깊고 부드러운 감칠맛과 은은한 단맛이 조화를 이루며, 고급 틴 케이스로 선물용으로도 제격이에요.

Description

Jinjang (陳醬), the crown jewel of Master Ki Soondo’s craft, is aged over five years using just three ingredients: Korean soybeans (from Muan, Goheung, Damyang), handmade bamboo salt, and spring water from Mt. Walbong. Every step is rooted in heritage—soybeans are shaped into meju blocks, hung with organic rice straw, and fermented in a loess room. Bamboo salt is prepared at her family furnace by firing three-year sea salt in Damyang bamboo. The meju ferments with this salt water for over a year to create soy sauce that is dark, umami-rich, less salty, and gently sweet.

기순도 명인의 진장은 국산 콩, 죽염, 물 단 세 가지로 5년 이상 숙성한 전통 간장입니다. 메주를 유기농 볏짚으로 묶어 황토방에서 발효하고, 담양 대나무로 죽염을 만들어 담양 월봉산 지하수로 숙성시킵니다. 이렇게 탄생한 진장은 색이 가장 짙고 감칠맛과 단맛이 풍부하며 짠맛은 적어요.

Jinjang is perfect for enhancing rich dishes such as jerky, yakshik, and nourishing soups. Presented in an elegant tin, it makes a sophisticated gift.

육포, 약식, 보양식 등에 활용하기 좋은 진장은 고급스러운 틴 실린더에 담겨 선물용으로도 훌륭합니다.

Ingredients: Soybeans, Roasted Bamboo Salt, Water
Net Weight: 120ml
Storage Method: Store in a cool, dry place, away from direct sunlight.

About

Master Ki Soondo, designated Korea’s Traditional Food Grandmaster No. 35, has kept her family’s secret soy sauce tradition alive for nearly five decades. Every winter, she begins her craft by making meju blocks from carefully selected local soybeans. These are fermented with her handmade bamboo salt in traditional earthenware jars under her care in Damyang.

전통식품명인 35호 기순도 명인은 매년 동짓달마다 장 담그는 전통을 지켜오고 있습니다. 무안, 고흥, 담양의 국산 콩으로 만든 메주와 담양산 대나무로 만든 죽염을 사용해 장독대에서 정성껏 숙성시킵니다.

Among 1,000 jars sits “Ssiganjang,” a 400-year-old soy sauce still used as a starter base. Its flavor sets the benchmark for all of Kisoondo’s jang. Today, she continues to pass down this heritage with unwavering dedication, earning global recognition from chefs and media alike.

1,000여 개 장독대 중 ‘씨간장’이라 불리는 400년 된 간장이 모든 장의 기준이 됩니다. 세계 셰프들과 방송사가 극찬한 장맛, 그 진가를 경험해 보세요.

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