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A seasoning soy sauce with fuller flavor and less of the sugar and sodium. It's built on a deep, rich brewing soy sauce made from 100% Korean soybeans, rounded with onion, kelp, and bonito for a clean, dashi-like savoriness, then brightened with apple cider vinegar naturally fermented from fresh Korean apples. Sweetened with allulose instead of sugar, it has just 2g of sugar per 100g.
A seasoning soy sauce with fuller flavor and less of the sugar and sodium. It's built on a deep, rich brewing soy sauce made from 100% Korean soybeans, rounded with onion, kelp, and bonito for a clean, dashi-like savoriness, then brightened with apple cider vinegar naturally fermented from fresh Korean apples. Sweetened with allulose instead of sugar, it has just 2g of sugar per 100g.
Ingredients: Brewing soy sauce 48% (purified water, soybean [Korean], wheat [Korean], sea salt [Australian], ethanol), allulose, purified water, onion (Korean), apple cider vinegar (Korean), kelp (Korean), bonito flakes (dried skipjack tuna)
Purity check: No added sugar; sweetened with allulose
Certifications: HACCP
Net weight: 210g (7.41 oz)
Storage method: Store in a cool, dry place away from sunlight; refrigerate after opening
Allergens: Contains soybean and wheat; contains bonito (fish), so it isn't vegan. Made in a facility that also handles abalone and beef.
풍미는 살리고 당과 나트륨은 낮춘 맛간장이에요. 국산콩 100%로 빚은 깊고 진한 양조간장을 바탕으로, 양파·다시마·가츠오부시로 다시처럼 깔끔하고 깊은 감칠맛을 더했죠. 국산 햇사과로 천연 발효한 사과초모식초가 산뜻함을 얹고, 설탕 대신 알룰로스로 단맛을 냈어요. 당류는 100g당 2g입니다.
Fuller flavor, less sugar and sodium
Many seasoning soy sauces lean sweet and salty. This one keeps the depth while dialing both back: refined sugar is swapped for allulose, so there's just 2g of sugar per 100g, and the sodium is reduced too. The base is a deep, rich brewing soy sauce made from 100% Korean soybeans, layered with onion, kelp, and bonito for a clean, dashi-like savoriness, then lifted with apple cider vinegar naturally fermented from fresh Korean apples.
How to use it
It's genuinely all-purpose. Use it as a dipping sauce for sashimi, sushi, dumplings, or jeon (savory pancakes); spoon it over tofu or pickled onions; toss it through a warm bowl of rice; or season a stir-fry like bulgogi. A little brings clean, deep umami without a heavy, sugary finish.
풍미는 살리고, 당과 나트륨은 낮추고
조미간장은 대개 달고 짠 편이에요. 이 맛간장은 깊이는 지키면서 둘 다 낮췄습니다. 정제당 대신 알룰로스로 단맛을 내 당류가 100g당 2g이고, 나트륨도 줄였죠. 바탕은 국산콩 100%로 빚은 깊고 진한 양조간장이에요. 여기에 양파·다시마·가츠오부시로 다시처럼 깔끔한 감칠맛을 더하고, 국산 햇사과로 천연 발효한 사과초모식초로 산뜻함을 얹었습니다.
이렇게 쓰세요
두루 쓰기 좋은 만능 맛간장이에요. 회·초밥·만두·전을 찍어 먹고, 두부나 양파절임에 소스로 두르고, 따뜻한 밥에 비벼도 좋아요. 불고기처럼 볶는 요리의 양념으로도 잘 맞고요. 조금만 넣어도 무겁고 단 끝맛 없이 깔끔하고 깊은 감칠맛이 살아납니다.
Choicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy into the low-sugar Thank-You (Gomapdang) line and a range of sauces that reimagine traditional jang for modern kitchens. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production, is a designated venture company, and won a 2024 Brand Customer Loyalty Award in Korea's low-sugar-sauce category.
초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 당 함량을 크게 낮춘 '고맙당' 저당 장과, 전통 장을 현대적으로 재해석한 소스 라인까지 선보이며 영역을 넓히고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업이자 2024년 저당소스 부문 브랜드 고객충성도 대상 브랜드입니다.
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