Three DYB soy sauces receive international recognition for their distinctive flavor and craftsmanship.
DYB is proud to announce that three of its naturally brewed soy sauces have been recognized at the 2026 AA Taste Award, receiving two 3-Star Awards and one 2-Star Award.
The recognition highlights DYB’s commitment to carefully selected ingredients, traditional brewing craftsmanship, and distinctive flavor development.
Award-Winning Soy Sauces
DYB Rice-based Naturally Brewed Soy Sauce — 3 Stars Brewed with 100% Taiwanese rice and black soybeans, offering a delicate rice aroma and naturally rich umami. Gluten-free and no added sugar.
DYB Taiwan Black Bean Lite Naturally Brewed Soy Sauce — 3 Stars Made with Taiwanese black soybeans and crafted with a lite-salt formula, delivering a rich bean aroma with a balanced, layered taste.
DYB Golden Smile Naturally Brewed Soy Sauce — 2 Stars Made with Taiwanese non-GMO soybeans through whole-bean brewing. No added sugar, with a smooth, naturally savory and mellow flavor.
Crafted in Taiwan. Recognized Internationally.
From Taiwanese rice and black soybeans to non-GMO soybeans, DYB continues to explore the depth and diversity of soy sauce through ingredient selection and brewing expertise.
A bottle of soy sauce may look simple, but behind every bottle are choices about ingredients, farming, brewing, quality, and the people who make it possible.
At DoYouBo, we believe value should not be measured by price alone.
From working with local farmers in Taiwan to brewing with whole soybeans and preserving the full character of naturally brewed soy sauce, every decision reflects our commitment to quality and Taiwanese agriculture.
Here is the story behind every bottle of DoYouBo.
It Starts with Taiwan-Grown Ingredients
Great soy sauce begins with great ingredients.
DoYouBo works with local farmers through contract farming and uses non-GMO soybeans grown in Taiwan for our soy sauce production.
Through stable farming and purchasing partnerships, we aim to build a closer relationship between agriculture and food production while providing farmers with greater stability.
For us, choosing local ingredients is not simply about where they come from. It is about supporting the people and land behind Taiwanese food culture.
Whole-Bean Brewing, Without Diluting the Flavor
At DoYouBo, we believe soy sauce should preserve the natural character created through brewing.
That is why we insist on whole-bean brewing and do not dilute the original soy sauce simply to reduce production costs.
The flavor, aroma, and depth of soy sauce are developed through ingredients, fermentation, and time.
Rather than taking shortcuts, we focus on allowing those elements to create the character of the finished soy sauce.
Quality Beyond the Minimum Standard
Quality is often found in the details consumers cannot immediately see.
DoYouBo soy sauces are produced with quality standards that go beyond simply meeting the basic requirements for soy sauce in Taiwan.
From ingredient selection to brewing and quality management, our goal is not merely to make a product that meets a standard, but to create soy sauce with flavor, quality, and character we can stand behind.
Our product range also includes options developed for different dietary needs. According to our product testing, most DoYouBo soy sauces, with the exception of the kombu series, have passed gluten-free testing.
A Shorter Supply Chain, More Value in the Ingredients
As our brewing experience and production scale have grown, we have continued to look for ways to improve efficiency without compromising the ingredients or the quality of our soy sauce.
One approach is to reduce unnecessary distribution costs and maintain a shorter supply chain.
Instead of lowering costs by compromising raw materials or diluting flavor, we aim to put more value back into the ingredients and brewing process.
For us, efficiency should help protect quality—not replace it.
Supporting Taiwanese Farmers
Every bottle of soy sauce is connected to agriculture.
Through contract farming, DoYouBo works with Taiwanese farmers to create a more stable relationship between crop production and food manufacturing.
When locally grown grains continue to have a place in everyday food products, their value extends beyond a single harvest.
It supports farmers, encourages continued cultivation, and helps preserve the connection between Taiwanese agriculture and the food we eat.
This is why choosing Taiwanese ingredients is an important part of the DoYouBo story.
More Than a Bottle of Soy Sauce
When you pick up a bottle of DoYouBo soy sauce, you are holding more than a seasoning.
Behind it are Taiwan-grown ingredients, local farmers, brewing craftsmanship, time, and a commitment to quality.
We believe good food should create value throughout its journey—from the field where the crops are grown to the table where families share their meals.
That is the value we hope to preserve in every bottle of DoYouBo.
More than soy sauce, it is a taste of Taiwan and the people behind it.
Soy sauce is made from soybeans—so why is wheat often part of the recipe?
At DoYouBo, wheat is not simply an additional ingredient. It plays an important role in the brewing process, from supporting koji cultivation to helping develop the aroma and flavor of the finished soy sauce.
Understanding the role of wheat also offers a closer look at how traditionally brewed soy sauce develops its character over time.
Soybeans and Wheat Play Different Roles
Soybeans are an important source of protein in soy sauce brewing.
Wheat, meanwhile, provides carbohydrates and nutrients that support the growth of koji during the early stages of fermentation.
Together, soybeans and wheat create the foundation for the microorganisms and enzymes involved in the brewing process.
This is one reason why the choice and handling of ingredients can have such an important influence on the final flavor of soy sauce.
Why Is the Wheat Roasted?
At DoYouBo, soybeans are first cooked with water until they reach the appropriate texture.
After cooking, a small amount of roasted wheat is added before the ingredients move on to the koji-making stage. According to DoYouBo’s brewing process, the amount of wheat used at this stage is approximately 10% of the amount of soybeans.
Roasting also helps bring out the characteristic aroma of the wheat, which contributes to the flavor development of the soy sauce during fermentation.
Wheat Helps Support Koji
Koji is one of the most important stages in traditional soy sauce brewing.
The carbohydrates and nutrients provided by wheat help create an environment for koji to develop. During this stage, enzymes begin preparing the ingredients for the long fermentation process that follows.
At DoYouBo, the prepared ingredients are transferred to a controlled koji-making environment before continuing to the brining and fermentation stages.
This combination of ingredients, microorganisms, time and careful process control helps build the foundation of the finished soy sauce.
Building Aroma and Flavor Through Fermentation
Wheat also contributes to the aroma and flavor profile of brewed soy sauce.
Once koji making is complete, the ingredients are combined with brine and allowed to ferment naturally over an extended period.
At DoYouBo, soy sauce is naturally fermented for at least 120 days, giving the ingredients time to gradually develop deeper aroma, color and flavor.
During fermentation, naturally occurring compounds—including small amounts of alcohol—may also be produced as part of the brewing process. This is one reason simple methods such as shaking a bottle and judging the foam are not reliable ways to determine whether a soy sauce has been naturally brewed.
What Is Total Nitrogen in Soy Sauce?
Another way soy sauce quality can be evaluated is through measurable indicators such as total nitrogen.
Because soybeans and other brewing ingredients contain protein, nitrogen levels can be used as one indicator when evaluating brewed soy sauce.
Rather than relying only on appearance, foam or color, scientific testing provides measurable information about the characteristics and quality of the finished product.
What About Gluten?
Because wheat is used in the brewing process, consumers with wheat allergies or specific dietary requirements should always check the ingredient and allergen information for each individual product.
Some DoYouBo soy sauces have been tested with no gluten detected according to the applicable testing standard. However, products brewed with wheat still identify wheat as an allergen on their ingredient labels.
For this reason, consumers should refer to the labeling and testing information of the specific product rather than assuming that all traditionally fermented soy sauces have the same gluten status.
More Than Just Soybeans
Soy sauce may begin with soybeans, but every ingredient has a role to play.
From whole soybeans and roasted wheat to koji, brine and months of fermentation, each stage contributes to the final aroma and flavor.
For DoYouBo, understanding these ingredients is part of understanding the craft behind Taiwanese soy sauce—where traditional brewing knowledge and modern process control work together in every bottle.
Soy sauce may look simple in the bottle, but creating its aroma, depth, and umami takes time.
At DoYouBo, soy sauce brewing combines traditional Taiwanese craftsmanship with modern production management. From preparing whole soybeans and making koji to adding brine and allowing the mixture to ferment for months, each stage plays an important role in developing the final flavor.
Here is a closer look at how DoYouBo turns soybeans into naturally brewed Taiwanese soy sauce.
It Starts with Taiwan-Grown Ingredients
Great soy sauce begins with carefully selected ingredients.
DoYouBo works with local farmers in Taiwan through contract farming and uses locally grown non-GMO grains, including soybeans, black soybeans, small black soybeans, and wheat across its soy sauce range.
Working closely with local agriculture allows us to build a stronger connection between the ingredients, the farmers who grow them, and the soy sauce produced in Pingtung.
For DoYouBo, brewing soy sauce begins long before fermentation—it begins in the fields.
Step 1｜Preparing and Cooking the Soybeans
The brewing process begins with whole soybeans.
At DoYouBo, the soybeans are cooked with water for approximately 40 minutes until they reach the appropriate texture for the next stage of brewing.
After cooking, a small amount of roasted wheat is added before the soybeans are transferred to the koji-making room.
This prepares the ingredients for one of the most important stages in soy sauce brewing: koji making.
Step 2｜Making Koji
Koji plays a key role in developing the character of naturally brewed soy sauce.
After the soybeans are cooked and combined with roasted wheat, they are transferred to a dedicated koji-making room for approximately 2 to 3 days.
At DoYouBo, the koji room uses a computerized temperature-control system to provide stable conditions for koji development.
This stage requires careful management because the quality of the koji has a major influence on the aroma and flavor that develop later during fermentation.
Step 3｜Adding Brine
Once the koji-making stage is complete, the soybean koji is transferred into food-grade FRP brewing tanks.
A carefully measured amount of brine is then added.
During this process, the mixture must be continuously stirred so that the koji and brine are evenly combined.
It may sound simple, but mixing cooked soybeans and liquid in a large brewing tank requires both physical strength and experience.
This is one of the moments where traditional craftsmanship remains an important part of the brewing process.
Step 4｜Time for Fermentation
Once the brine has been added, the brewing tanks are sealed and the long fermentation process begins.
DoYouBo soy sauce is naturally fermented for at least 120 days, with some products requiring 120 to 180 days, depending on the recipe and ingredients.
Rather than relying on a rapid production process, time allows the ingredients to gradually develop the aroma, color, and depth associated with naturally brewed soy sauce.
There is no shortcut for this stage.
Good soy sauce needs time.
Step 5｜Monitoring the Fermentation
The brewing tanks are not simply sealed and forgotten.
Throughout the fermentation period, the production team periodically opens the tanks to check and stir the fermenting mixture.
These inspections are carried out in a controlled environment designed to maintain hygienic conditions during the brewing process.
Fermentation is a living process, so experience and careful observation remain important even with the support of modern equipment.
Traditional Craftsmanship Meets Modern Technology
Soy sauce brewing has a long history, but the environment surrounding food production continues to change.
At DoYouBo, traditional brewing methods are supported by modern equipment and production management to help maintain stable fermentation conditions, quality, and production capacity.
Computer-controlled koji rooms, food-grade brewing tanks, carefully managed production environments, and experienced brewers all play different roles in the same process.
Technology does not replace craftsmanship.
Instead, it helps create a more stable environment in which traditional brewing knowledge can continue.
At Least 120 Days Before the Next Step
After at least four months of fermentation, the soy sauce is ready to move on to the next stage: pressing the fermented mash to extract raw soy sauce.
But by this point, much of the character of the soy sauce has already been shaped by the ingredients, koji, fermentation environment, and—most importantly—time.
From Taiwan-grown grains to months of careful fermentation, every bottle reflects a process that cannot be rushed.
This is how DoYouBo brings Taiwanese brewing craftsmanship from the field to the table.
At DoYouBo, food quality begins long before a product reaches the table.
From selecting ingredients and working with trusted producers to managing production, transportation, and quality control, we believe that every step matters.
For more than 50 years, DoYouBo has focused on creating foods with care and transparency. Whether it is our naturally brewed soy sauce made in Taiwan or extra virgin olive oil sourced from Spain, our goal remains the same: to help consumers understand where their food comes from and how its quality is protected.
Quality Begins with the Source
We believe good food starts with understanding its ingredients and where they come from.
For our soy sauce, DoYouBo works with Taiwan-grown, non-GMO grains through contract farming, building closer connections with local agriculture while maintaining greater transparency over the source of our ingredients.
For our extra virgin olive oil, we work with selected olive oil estates in Spain, where the olives are harvested, processed, and bottled before being shipped to Taiwan.
Different products require different approaches, but the principle remains the same: quality starts at the source.
Naturally Brewed Soy Sauce from Taiwan
Soy sauce is at the heart of DoYouBo.
Based in Zhutian, Pingtung, Taiwan, we have dedicated decades to traditional brewing while continuously improving our production and quality-management processes.
Our soy sauces are naturally fermented to develop their characteristic aroma, depth, and umami flavor over time.
By combining traditional Taiwanese brewing knowledge with modern production management, we hope to preserve the flavors of Taiwanese soy sauce while making them easier for consumers around the world to understand and enjoy.
Our product range also includes options developed for different dietary and cooking needs, such as no-added-sugar soy sauce and gluten-free rice soy sauce.
Extra Virgin Olive Oil from Spain
Our commitment to quality also extends beyond Taiwan.
DoYouBo works with selected olive oil estates in Spain to source extra virgin olive oils with clear origins and production information.
The olives are processed and the oils are bottled at origin in Spain before being imported to Taiwan in their original bottles. They are not locally repackaged or blended after arrival.
By keeping the production and bottling process at origin, we aim to maintain greater transparency throughout the supply chain and preserve the characteristics of the olive oil from the estate to the finished bottle.
Careful Transportation and Quality Control
Food quality does not stop at production.
Transportation and storage conditions are also important, particularly for products such as extra virgin olive oil that can be affected by heat and environmental conditions.
DoYouBo olive oils are transported to Taiwan in refrigerated containers to help reduce temperature fluctuations during transportation.
Each imported batch also undergoes third-party testing as part of our quality-control process. Relevant test reports are made available through the DoYouBo website so consumers can access additional product information.
Transparency and Traceability
For DoYouBo, transparency means giving consumers a clearer understanding of the food they choose.
From Taiwan-grown ingredients used in our soy sauces to olive oils bottled at origin in Spain, we value information about origin, production, transportation, and quality control.
Traceability is not simply about knowing where a product was purchased. It is about creating a clearer connection between the ingredients, the people who produce them, the way they are processed, and the finished food that reaches the table.
From Source to Table
Food safety and quality are not created by a single inspection or certification. They are built through everyday decisions throughout the production process.
At DoYouBo, we continue to combine Taiwanese brewing craftsmanship, responsible sourcing, transparent production, and quality management to create products we are proud to share beyond Taiwan.
From a bottle of naturally brewed soy sauce made in Pingtung to extra virgin olive oil bottled at origin in Spain, every product has its own journey.
And we believe consumers deserve to know that journey.
From source to table, transparency is part of our commitment to quality.
DoYouBo Soy Sauce Earns International Recognition at Great Taste Awards 2026
Taiwanese soy sauce brand DoYouBo, based in Pingtung, Taiwan, has once again received international recognition at the Great Taste Awards 2026.
This year, more than 15,000 food and drink products from 116 countries entered the Great Taste Awards. Among them, only around 2% received the highest 3-Star rating.
DoYouBo’s Kombu Gantian Soy Sauce and Kombu Jinmeiman Soy Sauce both received 3-Star recognition, accounting for two of the eight Taiwanese products awarded 3 Stars this year.
From Taiwan to the Golden Fork Nomination
Following the 3-Star recognition, DoYouBo’s kombu soy sauce was further nominated for the Golden Fork, one of the highest distinctions at the Great Taste Awards.
The Golden Fork ceremony was held in London on September 15. Although DoYouBo did not ultimately receive the Golden Fork award this year, being selected as a nominee represented another significant international recognition for Taiwanese soy sauce.
Great Taste judge Perry James Wakeman explained that products reaching the 3-Star stage have already passed multiple rounds of evaluation. Products are assessed on qualities including flavor, texture, appearance, and overall appeal.
Bringing Taiwanese Soy Sauce to the World
DoYouBo has continued to introduce the flavors of naturally brewed Taiwanese soy sauce to international audiences.
Based in Zhutian, Pingtung, DoYouBo works with locally grown, non-GMO grains and combines traditional brewing knowledge with modern production techniques.
For DoYouBo, international recognition is not only an award for flavor—it is also an opportunity to share Taiwan’s brewing culture, local agriculture, and craftsmanship with more people around the world.
From Taiwan to the international stage, DoYouBo will continue exploring how Taiwanese soy sauce can become part of dining tables around the world.
Media Coverage
DoYouBo’s Great Taste Awards 2026 recognition and Golden Fork nomination were recently covered by Taiwanese media following the awards ceremony in London.
DOYOUBO proudly announces its recognition at the 2026 Great Taste Awards, one of the world’s most respected food accreditation programs organized by the Guild of Fine Food in the United Kingdom.
This year, Kombu Artisan Lite Naturally Brewed Soy Sauce and Kombu Golden Smile Naturally Brewed Soy Sauce were both awarded the prestigious 3-Star Great Taste Award, the competition’s highest distinction. Naturally Brewed Brown Soybean Soy Sauce also received a 2-Star Award, reflecting DOYOUBO’s continued dedication to naturally brewed craftsmanship, carefully selected ingredients, and exceptional flavor.
The Great Taste Awards are judged through a rigorous blind-tasting process, where products are evaluated solely on taste, aroma, texture, and overall quality. In 2026, more than 15,000 products were entered, with only 2% achieving the coveted 3-Star rating.
2026 Award-Winning Products
★★★ Great Taste 3-Star Award
Kombu Artisan Lite Naturally Brewed Soy Sauce Naturally brewed from Taiwanese non-GMO soybeans, black soybeans, and wheat, then infused with premium Hokkaido kombu. Featuring a reduced-sodium formula without added potassium chloride, it delivers a clean, delicate umami with a naturally balanced finish. Ideal for dipping, noodles, hot pot, and Japanese-inspired cuisine.
Kombu Golden Smile Naturally Brewed Soy Sauce Naturally brewed from Taiwanese non-GMO soybeans and wheat with no added sugar, complemented by the rich umami of Hokkaido kombu. Its well-balanced flavor profile makes it an excellent accompaniment to seafood, sushi, sashimi, and braised dishes.
★★ Great Taste 2-Star Award
Naturally Brewed Brown Soybean Soy Sauce Crafted from contract-grown Taiwanese tea soybeans and wheat, this soy sauce offers a refined aroma, delicate sweetness, and a clean finish. Naturally brewed and unblended, it is well suited to steaming, dipping, salads, and a wide range of everyday culinary applications.
These international recognitions reaffirm DOYOUBO’s commitment to producing premium naturally brewed soy sauce and bringing the authentic taste of Taiwan to consumers around the world.
DOYOUBO is proud to announce that TT Tierras de Tavara Premium Extra Virgin Olive Oil has been awarded the Gold Medal at the Olive Japan International Olive Oil Competition 2026, one of Asia’s most prestigious olive oil competitions.
Organized by the Olive Oil Sommelier Association of Japan (OSAJ), Olive Japan is recognized as a leading international competition that evaluates olive oils through professional blind tasting by certified experts from around the world.
Produced in Jaén, Andalusia, Spain, one of the world’s most renowned olive-growing regions, TT Tierras de Tavara Premium carries the European Union DOP (Protected Designation of Origin) certification, ensuring authenticity, traceability, and exceptional quality from origin to bottle.
Crafted exclusively from early-harvest Picual olives, the oil is produced under an integrated estate-to-mill system, with olives pressed within four hours of harvest to preserve maximum freshness and flavor. With an acidity level below 0.2%, it exceeds the standards required for premium extra virgin olive oil.
TT delivers the distinctive character of the Picual variety, featuring fresh green aromas, balanced fruitiness, and a smooth, elegant finish. It is ideal for dressing, dipping, sautéing, and everyday culinary applications.
Imported directly from Spain in its original bottle and transported under temperature-controlled conditions, TT ensures consumers experience the authentic freshness of premium Spanish extra virgin olive oil.
This international recognition reflects TT’s commitment to excellence and DOYOUBO’s dedication to bringing world-class products to consumers worldwide.
DoYouBo continues to lead the way in traditional brewing, bringing the authentic taste of Taiwan to the world. We are proud to announce our massive success at the 2026 International Taste Institute (iTi) awards in Belgium—the “Michelin Guide” of the food world.
Our three signature soy sauces: Golden Black Naturally Brewed, Naturally Brewed Brown Soybean, and Taiwan Black Bean Lite Naturally Brewed, have all been honored with the 3-Star Superior Taste Award. Most notably, Taiwan Black Bean Lite Naturally Brewed has followed Naturally Brewed Brown Soybean in achieving the prestigious Crystal Taste Award, a rare honor reserved for products that maintain 3-star excellence for three consecutive years.
★★★ Award-Winning Highlights
Taiwan Black Bean Lite Naturally Brewed Soy Sauce | Crystal Taste Award Winner Crafted from Taiwan black beans using a unique double-brewing process. It delivers a rich, mellow flavor that exceeds CNS Grade A standards while remaining low-sodium. The perfect balance of health and taste.
Naturally Brewed Brown Soybean Soy Sauce | ITI 3-Star Award The first soy sauce brewed with “Tea-scented edamame.” It offers a light texture and an elegant, floral aroma, redefining the possibilities of Taiwanese agriculture.
Golden Black Naturally Brewed| ITI 3-Star Award Brewed with no added sugar, this versatile sauce captures the pure, bold essence of black beans and wheat. A gold-standard kitchen essential for every home.
Through every drop of our soy sauce, DoYouBo remains dedicated to showcasing the craftsmanship of Taiwan. We thank you for your continued support in making this global recognition possible.
Experience the World-Class Flavor of DoYouBo Today.
