Having propelled the business into the digital age, Koh revealed that every drop of soya sauce they produce is spoken for, with the brewery now running at full tilt. It bears testament to his marketing savvy in distilling a fine brew from what was once a fusty old outfit. At the same time, his mother’s tireless dedication to the craft of soya sauce brewing was vindicated when she was conferred the Stewards of Intangible Cultural Heritage award by the National Heritage Board in 2021.
But success, as they know, is a perishable brew. While their lease is up for renewal this year, they’re all teed up to open a production facility in Bhutan, where they source organic, non-GMO soya beans and pristine glacial water for their bespoke vats. Priced at an eye-watering S$10,000 each, these are in high demand, according to Koh.
The remote Himalayan kingdom holds a special place in his heart. For one, he’s convinced that people there — who are the “nicest, gentlest and happiest you can find”— are naturally inclined to brew soya sauce par excellence, thanks to the positive energy they radiate. He dubs it ‘the Rolls-Royce of soy sauce’ — a nod to his 1984 Silver Spirit, which he regards less as an accoutrement of success and more as a sentimental treasure.
“I want to build Nanyang Sauce like how they build a Rolls-Royce, from their dedication to handicraft, to the materials they use,” he concluded.
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