2020 October 16, the Japanese Agriculture, Forestry and Fisheries Province issued No. 550 003 193 proposes to amend the proposal soy sauce standard. Part of the revised content package is as follows:

1. Added definitions of some terms and terms, such as white soy sauce;

2. Adjust the description of product properties in the quality requirements;

3. In the product inspection method, regulations on equipment and pharmaceuticals have been added, and the inspection method of non-salt soluble solid ingredients has been adjusted.

The feedback period for the amendments ends on November 14, 2020.

For more details, please refer to: https://search.e-gov.go.jp/servlet/PcmFileDownload?seqNo=0000207724

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