About INDISOY — Heritage Craft, Modern Manufacturing

Our Overview

Craft first. Commerce follows.

INDISOY was founded in 1998 with a single conviction — that authentic, naturally fermented soy sauce could be manufactured to world standards, at scale, from India. Today we are trusted by chefs, retailers, and food brands across 18+ countries.

From sourcing non-GMO soybeans and roasted wheat, to cultivating our own koji, to bottling in an ISO-certified plant, every step of our process is designed around one goal: consistent, honest umami in every drop.

01

Our Mission

To brew fermented soy sauce of uncompromising quality — honouring traditional koji craft while delivering the consistency, safety, and volume modern global brands require.

02

Our Vision

To become Asia's most trusted private-label and export partner for naturally brewed soy sauce — a house whose bottles carry both heritage and reliability.

Manufacturing Process

From soybean to sealed bottle.

1

Sourcing

Non-GMO soybeans, roasted wheat, and solar-harvested salt are selected with strict traceability.

2

Steaming & Koji

Beans are steamed and inoculated with Aspergillus koji cultivated in-house under precise humidity.

3

Moromi Mash

Koji is mixed with brine to form moromi mash, which begins its slow fermentation journey.

4

Fermentation

Mash rests 90–180 days in temperature-controlled tanks, developing amino acids and deep umami.

5

Press & Refine

The mash is gently pressed, filtered, and pasteurised to lock in aroma and safety.

6

Bottle & Ship

Automated filling in PET, glass, and bulk drums with lot-level traceability for every SKU.

Timeline

Twenty-five years, one craft.

1998

Founded

Our first fermentation tank is commissioned on the outskirts of Chennai.

2006

ISO Certified

Plant achieves ISO 22000 and HACCP food-safety certification.

2014

First Exports

Begin shipping bulk soy sauce to the Middle East and South-East Asia.

2023

New Facility

State-of-the-art bottling plant opens with 120,000 L monthly capacity.

Quality

Every batch, lab-tested.

Our in-house microbiology and analytical lab checks every batch for salinity, amino nitrogen, colour, sensory profile, and microbial safety — before it earns the INDISOY label.

ISO 22000 · HACCP · FSSAI · Halal · Kosher-ready
Non-GMO soybean sourcing with vendor audits
Full lot traceability from bean to bottle

The house of naturally brewed soy sauce.