Hanega's Premium Black vinegar has been aged for 10 Years in traditional clay pots called "onggi" which let the vinegar breathe during fermentation to create deep, and complex flavors.
This handmade vinegar contains more than 60 kinds of organic acids and 10 kinds of amino acids, revealing notes of Oxidated Spanish sherry, Black beans, and Tuscan leather. The Aroma, Taste, and Aftertaste are long-lasting, and seemingly never ending even in droplet amounts, and can be diluted with sparkling water, or Shio Koji to further extend the nuances of this one of a kind vinegar.
Aroma: Toffee, Caramel,
Taste: Oloroso, Blackbeans, Soy sauce, Fresh-cut grass.
Aftertaste: Tobacco, Tuscan leather
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.
Water, Rice, Nuruk(Traditional Korean fermentation starter), Korean red pine needle(Pinus densiflora), Brown rice, Glutinous rice, Malt.