Company History
SHIAN TAI WANG has primarily focused on OEM (original equipment manufacturing) from its early stages. Its OEM channels currently cover numerous well-known domestic brands and chain restaurants. Considering the long-term development and sustainability of the company, SHIAN TAI WANG is now working to develop its own brand. The product range includes cooking vinegars (black vinegar, white vinegar, oriental black vinegar), soy sauce, as well as health-conscious products such as concentrated health vinegar and ready-to-drink vinegars.
SHIAN TAI WANG has been producing brewed products for over 70 years, focusing on the development of various products, particularly in the health vinegar and wellness beverage market. Its fruit vinegars are primarily made from freshly harvested seasonal fruits, delivered directly from farms to the factory, and cultivated in partnership with trustworthy local farmers, increasing their income and enhancing the added value of Taiwanese agricultural products. The fermentation process, combining fresh fruits with yeast, involves many variables, greatly increasing the difficulty of producing fruit vinegar. Additionally, large-scale production of fruit vinegar represents the biggest technical challenge in brewing, which is where SHIAN TAI WANG’s expertise is truly unique.
In the 1940s, SHIAN TAI WANG soy sauce was developed when the first-generation master studied fermentation techniques at the Imperial University of Japan and brought the knowledge back to Taiwan. At that time, Taiwanese soy sauce tended to be salty, so the master integrated Japanese and Taiwanese brewing techniques, using the “Japanese soy and wheat method.” This method gives the soy sauce a rich bean aroma with a subtle hint of wheat, adding natural sweetness without any astringency. When the second-generation master took over, the soy sauce had already been promoted to international markets such as Singapore and Malaysia. To further refine the product, the second-generation master changed the cellar fermentation method to jar fermentation, using small-batch fermentation to more precisely control quality, and launched the “First-Pressed Soy Sauce.”
The handcrafted soy sauce is brewed entirely by hand, stirred daily at low temperatures, and closely monitored by specialists at every stage of the fermentation process.
