1. Pumkin &Red bean black vinegars - 228 ea

▪ Differentiated Fermentation Technology developed by Professor Jeong Yong-jin!

▪ Nonthermal Fermentation Process (Patent No. 0481991)

  - The nonthermal fermentation process enables the minimization of the loss of nutrients such  

     as essential amino acid and inorganic elements etc.  

▪ Fermentation Process Differentiated by the 3-Stage Natural Fermentation 

  - Stage 1: Alcohol Fermentation: Nonthermal process designed to minimize the destruction  

    of nutrients 

  - Stage 2: Optimal fermentation condition for excellent taste and flavor resulted from        

    differentiated  fermentation technology developed by Professor Jeong Yong-jin  

  - Stage 3: Deep natural taste and excellent flavor resulted from natural ripening

 

▪ Fermentation of husked rice leaves abundance of diverse nutrients! Fermented Organic Acid!  

 

1. Husked rice vinegar naturally fermented through 3-years ripening (domestic product),  

    Red-bean, Boiled water of red-bean, Pumpkin (domestic), Jujube (domestic), Licorice root  

2. Nonthermal fermentation process (Patent No. 0481991)

3. Diuretic effect by red-bean and pumpkin alleviates dropsy swelling

4. Red-bean vinegar of new concept supplementing cold property of red-bean

5. Containing boiled water of red-bean sugar free and low calorie

6. Free from the representative 3 agents: sugar, synthetic sweetener, and flavoring agents