Hanega's Maesil Plum vinegar has been aged for 3 Years in traditional clay pots called "onggi" which let the vinegar breathe during fermentation to create deep, and complex flavors.
Green maesil plums are very tart, and sour so they have to be fermented first before consumption. The slow fermentation together with the ginkgo seeds creates a vinegar that doesn't taste like plum the way you know it.
The vinegar tastes like an autumn walk through the English countryside, whilst your loyal dogs chasing a rabbit. I am not trying to go down the rabbit hole with this description of flavor, but it makes your mind certainly wander.
Food Pairings created with this "best in class" vinegar can easily be the most challenging or the most satisfying experience for chefs of all levels looking for that secret ingredient.
Aroma: Hay, Wet Chestnut leaves, Horse Stables
Taste: Kosho Umeshu, Malic acid
Aftertaste: Going down the rabbit hole.
One of the traditional signature soy sauce recipes of Hanega is mixing 1 part of vinegar, with 1 part of 1 honey, and ½ part of soy sauce by simmering(not boiling) it down to about half amount. It creates a very rich soy sauce with an excellent umami taste and balanced acidity.
Salads, Fish, and cold Noodles or simply as drinking vinegar.
Plum, Water, Brown sugar, Ginkgo(Ginkgo biloba seed), Rice, Nuruk(Traditional korean fermentation starter), Malt, Brown rice, Glutinous rice, Korean red pine needle(Pinus densiflora)