According to the national standard: the grade of soy sauce is divided into four grades: super grade, first grade, second grade and third grade, and the amino acid nitrogen content corresponding to each grade of soy sauce.
These standards are:
≥0.8g/ 100ml,≥0.7g/ 100ml,≥0.55g/ 100ml,≥0.4g/ 100ml。 The higher the grade, the higher the amino acid nitrogen content and the stronger the umami flavor.
There are many kinds of soy sauce in Chubang, the most classic of which is super soy sauce. The amino acid nitrogen content is ≥ 1.3g/ 100ml, which is much higher than the national super standard. It's delicious and I'm eating it at home.