Experiment Focus: Taste Transformation
Common commercial soy sauces often suffer from a "dead salty" taste, leaving a dry mouthfeel. Through indirect immersion in Top Spring® Functional Water, the energy field refines the salt and flavor molecules, blending them perfectly.
Affordable vs. Premium Taste
Experiments prove that soaking a bottle of affordable supermarket soy sauce in Top Spring® water for about 7 days significantly reduces the harsh salty taste. The bean aroma becomes richer, and the aftertaste offers a mellow sweetness, rivaling premium brewed soy sauce costing several times more.
"Perfect for dipping sauces and cold dishes where the sauce is eaten directly, highlighting the natural flavors of the ingredients."