JAMMY CHAI’s superior first press soy sauce is made from carefully selected non-GMO whole soybeans. Using traditional double-fermentation craft brewing techniques, the soybeans 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, and full-bodied 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 manufactured in days, this handcrafted liquid condiment is produced using a slow fermentation process that is still done in batches today.