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The more critical issue is that the taste of the ancient brewing method is even better! The biggest disadvantage of the ancient brewing method is that the brewing cycle is too long, the output is unstable, and it consumes a lot of labor and energy.

Of course, these ingenious publicity is actually a selling point.

From the perspective of soy sauce brewing, the ancient method has a cycle of at least 180 days.

Most Japanese soy sauce factories follow the traditional brewing method and advertise a one-year, two-year or even three-year brewing cycle, so the price of soy sauce is naturally not cheap.

The Japanese market is particularly fond of this set, and is willing to pay more expensive prices for ancient soy sauce.

As for soy sauce in the Chinese market, it is rare to find medium-priced ancient soy sauce.

Because there are very few ancient soy sauce practices. A certain niche soy sauce brand Gulong soy sauce was blown up by "A Bite of China". Not necessarily high sales.

(More than 1000 yuan of Gulong soy sauce is actually an IQ tax.

Although the domestic ancient soy sauce is small, but the brewing cycle is 180 days, 280 days, and can be bought for tens of dollars). The first-line soy sauce brands in the Chinese market have a very large market value and sales scale. For example, Hai X soy sauce is only in terms of scale The physique can be several times larger than that of Kikkoman, which has been established in Japan for more than 0 years.

In fact, Hai X's soy sauce is hard to describe, and it is not considered good among domestic soy sauces.

Chapter 172 The Influence of Condiments

In countries like China and Japan where soy sauce is the most commonly used condiment, the gross profit margin and prospects of the soy sauce industry are actually far beyond ordinary people's imagination.

For example, Hai X Soy Sauce, the leader in the domestic soy sauce market, actually occupies only 15% of the market share. In the same year it became listed, its scale expanded from a few +1z before listing to nearly 00 billion yuan in market value, slamming Vanke in the year of listing. Real estate companies. Those who sell houses are not only inferior to those who sell liquor, they can even beat those who sell houses.

Kikkoman, Japan's largest soy sauce company, occupies about 30% of the Japanese soy sauce market. In the year of Japan's economic recession, the market value increased by more than [-] times! Sales market share and gross profit margin are all improving. It can be seen that soy sauce is the closest to rigid demand The company is actually very powerful, no matter whether the economy is developing or regressing, soy sauce is still just in demand.

At most, the soy sauce sold in the market in a country with a more developed economy is more high-end, and in a country whose economy is still in the development stage, consumers choose cheap oil before the cause arises.

Although Hai X. Kikkoman is a leading company in the soy sauce industry, there are huge differences in both the business model and corporate culture. The miracle of Kikkoman does not lie in innovation.

In fact, Kikkoman is very conservative, and has always used the ancient method to brew soy sauce, and the ancient method of brewing soy sauce has been proved to be more mellow and delicious than the modern technology.

Therefore, the success of Kikkoman is essentially the result of accumulation and explosion. Adhering to the tradition, the word-of-mouth brought by it continues to accumulate, and the growth rate is very slow, but it has been growing continuously. Most of the soy sauce in Hai X is modern instant brewing. Soy sauce technology and food additives (for example, Hai X is brewed for too short a time, and sodium glutamate is added). Soy sauce in the domestic market, X Jia, FX. Chu X, Li Xiji. Almost any second-tier and third-tier brands , seem to be better than Hai X's.

Competitors' soy sauces are almost all better than Hai X soy sauce. Hai X has become the market leader, accounting for more than 15%, mainly because Hai X's team marketing and channel construction capabilities far exceed competitors.

There are almost a lot of supermarkets in China that cannot find Hai X soy sauce.

(PS: It’s not an advertisement. In the previous chapter, some book friends posted a question about soy sauce.

Is it possible to buy soy sauce similar to Kikkoman's ancient brewing method in China, not to mention, it is not a product of Sanwu Workshop, but a product of a 1-scale listed company like Gan X Weiye.

Qianx, a second-tier soy sauce brand, the largest seasoning Hong company in Sichuan, listed on the A-share market.

It has 160-day, 280-day, 0-day and other ancient soy sauces under its banner. The reason why it is mentioned is that after all, Gan X is a relatively regular condiment company, and the quality is watched by the country and the media.

Originally, domestic soy sauce companies did not pay much attention to brewing good soy sauce. A few good soy sauces, such as Gulong Tiancheng, were sold at the same price as Moutai.

Gan X’s ancient soy sauce is different, it’s authentic, and the price is very close to the people. Since Qian X is a relatively large-scale company, in recent years, it has transformed and mainly promoted ancient soy sauce, upgrading the quality of soy sauce.

It even stimulated friends to imitate the trend and launched zero-additive, ancient soy sauce, prime soy sauce, and original Z-type soy sauce. It can be foreseen that dry X will drive the domestic oil industry, and the quality will be slightly upgraded.

No, dry X’s zero-additive sales have started to rise, Hai X has a new zero-additive soy sauce product, and the packaging and publicity are all imitations, but the more critical brewing time is not marked.

It makes people laugh, who wants you to brew and brew, you want more than 180 days of brewing.

The same is true for the alcohol industry. Modern technology brews alcohol as fast as possible and at a high concentration.

However... Old Jiugui 1D still said that I choose traditional craft brewing! But in the culinary world, the old and old ones are better than the new ones, so use your tongue to confirm.

After confirmation, the results are basically --. What Emma said is too much. This is not to think that the past is better than the present. It is just the processing technology of certain dishes, which takes a long time to increase the deliciousness! This is not metaphysics, it is Perhaps, the cooking skills, recipes, and kitchen utensils of cooking will be more advanced than the ancient ones.

For example, can there be a refrigerator in ancient times? Get a refrigerator in ancient times, I am afraid it is not a first-class kitchen utensils!

But there are some things, the older the older, the better the quality!" Condiments can also be improved." Tian Suohui said, "The market sells the most Kikkoman for soy sauce, but it is easier to just Kikkoman The soy sauce I bought was not the best, but Liangzi's homemade soy sauce was better than the ones on the market.

Cooking wine is also, not as good as Liangzi's.

Liu Xing nodded, Yuanyue can be said to gather geniuses in the chef world, and most of them come from a family of chefs.

Most of the origins of family education are accomplished through family-inherited cooking skills, coupled with the learning from Yuanyue, continuous improvement and feedback, which is by no means what those big brands in the market can do.

Liu Xing feels that Kikkoman's ancient soy sauce is better than most soy sauces in China, but in fact, it is only better than instant soy sauce. The quality of the 200 yuan RMB-bottle is not necessarily worse than that of Kikkoman's [-] RMB soy sauce.

After all, the ancient technique of brewing soy sauce has never been lost in China.

It's just... the majority of the market share is taken by cheap instant soy sauce.

These cheap soy sauces do not have enough glutamic acid nitrogen, and the addition of sodium glutamate is insufficient. Those who don't know the truth think that the addition of sodium glutamate is even fresher.

For example, even in the 21st century, there are still some farmers in the countryside who brew some soy sauce at home using ancient methods, which is cheaper and better! When Liu Xing was a child, he saw his grandfather hand-brewed soy sauce at home.

That kind of taste is much better than the soy sauce on the market. Kikkoman's soy sauce is also delicious.

It is brewed in the same ancient way, but how, possibly, can it be compared with the soy sauce brewed by the chef himself? The Liangzi family is a grain fermentation workshop. Soy sauce, sake, vinegar, etc. are all traditional crafts of the family.

After Ryoko arrived in Yuanyue, he was also good at the skills passed down in his family.

Sometimes, it is more reliable to find such a reliable family of niche condiments than the largest brands. For soy sauce in the Japanese market, the ancient method of brewing is the main method.

Although Kikkoman is almost synonymous with soy sauce, it still occupies about [-]% of the Japanese soy sauce market. Other smaller brands and small workshops have not disappeared.

The main reason is that it is the ancient method of brewing, and it is not based on scale.

The larger the scale, the more delicious it is not necessarily better than others. On the contrary, because of the large scale of Kikkoman, the experienced masters are relatively diluted. The high-quality soy sauce brewed and the low-quality soy sauce must be blended to maintain the same quality. .