Extremely fresh flavor refers to a compound soy sauce product that highlights the umami flavor. Mainly used for cooking, frying, dipping or cold salad. Similar to soy sauce, it is lighter in color, but stronger in umami flavor and slightly stronger in body. The extremely fresh taste also belongs to soy sauce, not to soy sauce, nor to soy sauce. They are all high-salt fermented soy sauce, so it can only be said that the extremely fresh taste belongs to soy sauce, neither soy sauce nor soy sauce. The only difference between the two is that the amino acid nitrogen content is different, and the grade of soy sauce is different, but the taste is extremely rare, the nutritional value is better, the taste is fresher, and the cooking seasoning is better.