I soaked the fermented soybean lump in salt water and aged it for 2 months, so the soy sauce at home became the color of coffee color. I took the fermented soybean lump, put it in another jar, boiled it, and mixed it with the crushed beans to make a soybean paste jar. Today, I boiled the remaining soy sauce without fermented soybean lump and filtered it back into the jar. Since it is an apartment veranda, the amount of sunlight is significantly insufficient compared to the yard's Jangdokdae, and if there is any fermented soybean lump, it is safe to boil and store it safely so that it does not get cloudy and bad. When I filtered the boiled soy sauce back into a cotton cloth sieve, the residue was blocked, so it didn't go down well, so I stirred it with a spoon, and it was a familiar scene as if I had seen it somewhere. It's similar to filtering coffee beans with a filter and the color of coffee, so I named it hand drip soy sauce With the help of the jar's science and sunlight, the sweetened soy sauce will taste deeper and deeper and ripen