Why is there such a big difference in taste between ordinary soy sauce and extremely fresh soy sauce?

The soy sauce process is divided into early fermentation and late modulation. Pre-fermented soy sauce is called crude oil. It cannot be sold as a finished product. After adding fresheners, sweeteners, preservatives, etc. in the later stage, it becomes the finished product.

It has a very fresh taste. As the name suggests, it is the best soy sauce. It also has outstanding umami flavor and is suitable for cold dishes. It's not as simple as adding MSG. The crude oil used in the extremely fresh soy sauce is the best soy sauce in the company. You can look at the an content, the minimum is 0.8-1.2mg/ml. The national standard for super soy sauce is AN greater than 0.8. Therefore, it tastes very fresh and is the best among soy sauces, and then it is prepared later. Add a series of amino acid components such as nucleotides and glycine. The taste of soy sauce is greatly improved. And it’s packed with nutrients.

It’s either a joke or I’m asking you to add MSG. Even if you add it to 100%, you won't get a fresh taste.

I hope you can add some points.