We have created competition categories first by country and then by categories for each individual country. We recognize that certain countries have specific categories for their country. It is important to us as a competition that a soy sauce is judged in the right category. If you as a producer do not see the category you want your soy sauce entered please immediately contact us so we may review a new category internally with our trade buyer judges
Japan 100
- 101 Koikuchi (Dark/All-Purpose)
- 102 Usukuchi (Light/Salty)[
- 103 Tamari (Wheat-free/Miso byproduct)
- 104 Saishikomi (Twice-brewed/Sweet/Sashimi grade)
- 105 Shiro (White soy sauce)
China 200
- 201 Light Soy Sauce (Sheng Chou – for dipping/flavor)
- 202 Dark Soy Sauce (Lao Chou – for color/braising)
Korea 300
- 301 Soup Soy Sauce (Guk-ganjang)
- 302 Brewed Soy Sauce (Yangjo-ganjang)
Southeast Asan 400
- 401 Kecap Manis (Indonesian Sweet Soy Sauce)
- 402 Toyo (Filipino)
Europe 500
North America 600
Innovations 700
- 701 Smoked Soy Sauce
- 702 Barrel-Aged / Vintage
- 703 Infused (e.g., Mushroom, Ponzu – though Ponzu is technically a sauce, it often fits here).