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A hundred years of time has done more than cultivate people. Datong Soy Sauce was founded in 1911, beginning with traditional hand-brewed black-bean soy sauce aged in earthen jars. It has gone on to win Germany’s iF Design Award and Belgium’s Superior Taste Award on the international stage, while simultaneously earning the dual global food-safety certifications of ISO 22000 and HACCP. In 2011 (the 100th year of the Republic of China), Datong opened a tourism factory, upholding the mission of passing on education and culture, hoping to let more people know and enjoy the flavor of Taiwanese soy sauce so that every drop of its rich aroma may be handed down for generations. The company now looks ahead to its next century. Datong Soy Sauce was founded in 1911 and is Taiwan’s leading brand of black-bean soy sauce. Starting with traditional hand-brewed black-bean soy sauce aged in earthen jars, it draws on nearly a century of experience, the latest scientific principles, and proprietary fermentation cultures. Combined with Xiluo’s uniquely favorable water and climate, naturally brewed soy sauce is endowed with high nutritional value and an even more distinctive flavor. These time-honored fermentation techniques give Datong Soy Sauce a taste that remains vibrant through the years. It is a rare condiment, the soul of the dining table and the finishing touch that brings dishes to life, so that every drop of its rich aroma may be passed down through generations. Datong Soy Sauce has won Germany’s iF Design Award and Belgium’s Superior Taste Award on the international market, and it simultaneously holds the dual global food-safety certifications of ISO 22000 and HACCP. In 2011 it opened a tourism factory, committed to preserving education and culture, hoping to let more people know and enjoy the deliciousness of Taiwanese soy sauce, and looking ahead to its next hundred years.