The raw materials are limited to those from Chungcheongnam-do, and this soybean paste is made by stable fermentation in a traditional way in a yellow clay room. In particular, it is a soybean paste that is safe to eat through a fermentation process using organic rice straw, and is shipped after maturing for one year. By using acorns along with soybeans in the production of meju, not only is the taste and aroma excellent, but also the soybean paste has excellent functions such as heavy metal detoxification. Acorn soybean paste is said to have originated from the famous Kanggye region of North Korea, and is a soybean paste that contains the stories of both the South and the North. Hongju Fermented Foods' acorn soybean paste won the grand prize in the soybean paste category at the 'True Fermentation Awards 2022'. It is said that the development of acorn soybean paste began when CEO Lee Kyung-ja heard from a Chinese compatriot who had visited North Korea, "There is a black soybean paste in North Korea, and it was really delicious." The original form of Pyeongan-do's 'Kanggyejang', which was famous from the Joseon Dynasty to the modern era, is Sangsangjang made from acorns. The soybean paste that is still enjoyed in the Hamgyeong-do region today is said to have been passed down as acorn soybean paste. It is said that long ago, high-ranking monks would pick up acorns that fell on the mountain, remove the bitterness, grind them with soybeans, and ferment them to make Sangsangjang. Acorn soybean paste is recorded in 'Sangayo-rok', written by Jeon Sun-ui, a royal physician in the early Joseon Dynasty, as a 'recipe for making soybean paste in the Goryeo Dynasty', and there is even a passage praising the taste of the paste, saying, "The taste is beautiful. It is a soybean paste that does not exist in the world."