Press
Kaohsiung Broadcasting Station, "Southern Science City" (高雄廣播電臺《南方科技城》)
Soy sauce doesn't only come from soybeans: plant protein from the sea
A collaboration with Prof. Chiu Kuo-Hsun of National Kaohsiung University of Science and Technology's Department of Aquaculture, turning untapped marine algae protein into a table soy sauce. The programme presented it as a first in Taiwan, with only one comparable producer overseas, in Japan.
Read the coverage →Educational Radio, "Code of Happiness" (教育廣播電台《幸福密碼》)
An engineer's soy sauce carries love for home and family
An interview for a Dharma Drum Foundation programme about returning home to be with family, caring for the land, and putting that love into brewing.
Read the coverage →FTV News, "Taiwan's Truth, Goodness and Beauty" (非凡新聞《台灣真善美》)
Home-grown grains and the "soy sauce scientist": Royal Jade
Introduces a brewing philosophy that combines sake-making techniques with domestically grown soybeans, rice and wheat.
Read the coverage →OCAC News (僑新聞)
Taiwan young-farmer ambassadors visit Malaysia to share rice-farming experience
Founder Brian Chien (簡志斌) travelled to Malaysia as a Taiwan young-farmer ambassador, sharing experience in growing rice and grains and refining farm products.
Read the coverage →ARTE (Franco-German public television)
International media coverage
Interviewed by the European public cultural broadcaster, bringing Pingtung's terroir and Taiwanese brewing aesthetics to an international audience.
(no online link)Country Road magazine (《鄉間小路》雜誌)
Aged soy sauce, ripe at last: the southern terroir inside the jars
A feature on southern Taiwan's table, telling the story of Wandan's sunshine and soil in slow-aged soy sauce.
Read the coverage →Central News Agency (CNA, 中央通訊社)
2022 Pingtung Taiwan rice-master township contest concludes
CNA's report on the Pingtung rice contest results, showing local farmers' cultivation skills and friendly-farming honours.
Read the coverage →TVBS, "Discover Taiwan" (TVBS《一步一腳印 發現新台灣》)
The wooden barrel project: carrying on a 60-year planing-knife craft
Records Royal Jade's collaboration with a traditional craftsman to revive wooden-barrel brewing and pass on local brewing culture.
Read the coverage →Business Weekly, issue 1721, cover story (《商業周刊》第 1721 期)
From rice and black beans to koji: this pure-brewed soy sauce is all his own work
Examines how the founder handles friendly-farmed crops, cultivates local koji and brews everything himself.
Read the coverage →UBrand, United Daily News (倡議家，聯合報)
Opening the vat takes time: the original taste of Royal Jade, brewed from the land
Reports on Royal Jade's no-chemical-additive approach, using time and craft to bring out the flavour of land farmed with care.
Read the coverage →TVBS, "Discover Taiwan" (TVBS《一步一腳印 發現新台灣》)
Returning home to start up: the engineer who brews his own soy sauce
Records why he left a high-paying tech job: cultivating microbes in a scientific spirit and controlling temperature and humidity to develop his soy sauce.
Read the coverage →Apple Daily Taiwan (台灣蘋果日報)
Engineer gives up a million-dollar salary to learn soy sauce; own brand pays off in three years
A feature on the engineer who left a seven-figure salary to hone his brewing skills and build his own brand.
Read the coverage →NTD Asia-Pacific, "Beautiful Heart of Taiwan" (新唐人亞太台《美麗心台灣》)
Soy sauce master Brian Chien: from brewing to farming, all in one
Reports on the engineer who returned home to grow his own grains and master microbial fermentation, holding to the idea of "from field to table".
Read the coverage →CommonWealth Magazine, issue 642, column by Hsu Zong (天下雜誌 642 期，徐仲專欄)
The soul of Taiwanese cuisine: how this soy sauce won me over
Food-culture writer Hsu Zong recommends Royal Jade for expressing Pingtung terroir and refined brewing craft.
Read the coverage →Pingtung News (屏東新聞)
Electronics engineer returns to farm and brew, earning praise for pure-flavoured soy sauce
Wandan young farmer Brian Chien left a major electronics company to grow pesticide-free black and tea beans. After three years of development he made a high-purity, additive-free soy sauce that earned warm word of mouth.
Read the coverage →Central News Agency (CNA, 中央通訊社)
Engineer returns home to brew handmade soy sauce, growing his own beans and wheat
A CNA feature on the founder returning home to grow grains himself and master brewing, showing his commitment to local agriculture and handmade soy sauce.
Read the coverage →
Taiwan's Ministry of Foreign Affairs magazine Taiwan Panorama (光華) has also featured Royal Jade in Chinese, English and Japanese, in an article titled "Royal Jade: Growing beans to brew soy sauce".
