Using Hehuanshan pure water springs, the quality of the original spring is unique to brew vinegar in Taiwan. Thirty years vinegar brewing experience Master Chen, inherited Japanese traditional vinegar brewing methods, using natural acetic acid bacteria and enzymes and fermentation for 18 months in handmade ceramic vats. Persevering in handmade and non-additive brewing. Preparation: Dilute vinegar 5-7 times according to your acidity preferences, add some ice or refrigerate before drinking.