It is time for you to eat real natural fermented vinegar instead of a beverage base for your health.
1. Aging with good ingredients
2. Various kinds of raw materials can be selected according to your preference.
3. The low-temperature long-term fermentation makes the taste soft and tidy.
- Selected material selection
We carefully select only good materials.
- Raw material cleaning and trimming
After thorough washing, the fermentation is well polished.
- Alcohol fermentation
It makes alcohol fermentation before acetic acid fermentation to become vinegar.
- Acetic acid fermentation
Acetic acid fermentation creates healthy vinegar.
The fermentation formula with an acidity of 4 or more undergoes a long period of ample aging to be added.
After filtration, pack in a cleaned bottle.