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孰酒?孰醬? Wine-Like Soy Sauce

 

孰酒?孰醬?


從小不愛醬油。在鴨脷洲這小漁村長大,天天吃鮮魚鮮菜,實在不需醬油提鮮。最不能理解為何老外吃楊州炒飯要用醬油泡。

直到一天我遇上了豆油伯。第一次嚐他們的入門版金豆,已覺得像在品酒。小號的椰子粟米雞煲必需豆油伯混鮮沙薑點雞才能發揮到極致。

因為這菜受歡迎,索性成為他們香港的代理。。

跟他們洽談時,女當家說她一直想找一個懂葡萄酒的人做代理。起先以為她在説客套話。今天嚐了他們的金藏,才知此話當真。

繼甘田簿鹽版熱賣後,豆油伯用〈二次醸〉的方法炮製了金藏更薄鹽版。

大家都知道法國香檳是有二次發酵,而意大利威尼托有passito技術。金藏是揉合了這兩種技術炮製出更薄鹽的精品版。原理是將已完成發酵的生醬汁,注入新豆中進行二次發酵,因為第一次發的醬汁中已經有鹽份,所以第二次發酵無須加鹽。和老抽的造法是兩個完全不同的概念。

出來的效果更有層次、更濃郁,香氣更豐富丶更精緻。有興趣深入了解的,可以點擊以下連結。

https://www.tinacellar.com/blogs/events/dub-xa-lei

如果市面一般醬油老外用來泡炒飯吃,那麼這樣精巧的工藝,值得用酒杯來欣賞!我明白幹嘛小時候不愛醬油,因為我未嚐過真正的醬油。

金藏只釀了五千瓶,全部用台灣原生無機因改造、有機種植的小黑豆釀制。

身為美食家,怎可能錯過?


豆油伯金藏 DYB Gold Reserve 300ml

單瓶裝 HKD238/btl
雙瓶禮盒裝 Two Bottle Gift Pack HKD468/box


Wine-Like Soy Sauce

I didn't love soy sauce since I was young. Growing up in the small fishing village of Ap Lei Chau, we do not need soy sauce for seasoning as we have catch and cut of the day every meal. However, I do not understand why Westerners use abundant soya for the Cantonese Fried Rice.

Until one day I met DYB, a soy sauce brand. The first time I tasted their entry level label, Golden Beans, I felt like tasting wine. A dish in our restaurant , Coconut and Corn Chicken Casserole requires a mixture of DYB soy sauce and fresh sand ginger to get the most out of it.

Because of the popularity of this dish, I simply became their agent in Hong Kong. .

When negotiating with them, the lady in charge said that she had always been looking for someone who knew wine to be their agent. At first ,I thought she was talking politely. Today I tasted their new product Gold Reserve, only to realize this is true.

Following the popularity of the Gan Tian light salt version, DYB used the method of " Second Fermentation “ to make a less salt version of Gold Reserve.

Everyone knows that method of “ Second Fermentation” is used in making French Champagne, while Veneto Valpolicella practises the “ Passito “ . Gold Reserve is a refined version of light salt that combines these two techniques. The principle is to inject the raw sauce that has been fermented into the new beans for the second fermentation. Because salt was added in the first sauce, there is no need to add salt for the second fermentation. This is completely a different notion from conventional dark soy sauce.

The result is more layered, thicker, and the aroma is richer and more refined. If you are interested in learning more, you can click on the link below.

https://www.tinacellar.com/blogs/events/dub-xa-lei

If Westerners soak their fried rice in soy sauce, then such an exquisite craftsmanship should be enjoyed with a wine glass! I understand why I didn't love soy sauce when I was young, because I had never tasted a real one.

DYB has only made 5,000 bottles of Gold Reserve, all of which are made with original grown native Taiwan small black beans that was cultured with organic farming without any genetic modification.

As a gourmet, how can you miss Gold Reserve?


條款 Terms and Conditions

⁃ Pre-arrival products ETA late Sep 2021. 預售貨品預期九月底到港。
⁃ 100% advance payment to secure order. 百分百預付確認訂單。
⁃ Limited production, first come first serve. 產量有限先到先得。
⁃ Order over HKD3000 enjoys free local delivery. 買滿HKD3000 本地免運費。
⁃ Macau and Mainland China delivery charge to be quoted separately. 澳門、內地運費另報。



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