Hanega's Brown rice 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.
This natural fermentation wonder is Hanega's wildest vinegar by far, with the attitude of a Stallion. Unmistakably there are notes of Belgian Sour Beer, over fermented Beer, and lots of different layers of acid, including ammonia and somehow batteries acid. This electrfiing vinegar has enough energy to light up all your dishes and my personal favorite.
Aroma: Sour Beer, sulfur
Taste: Malt, Beer, ammonia of edible ants
Aftertaste: discharged 9V Batterie on your tongue.
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, Brown rice, Nuruk(Traditional korean fermentation starter), Malt, Korean red pine needle(Pinus densiflora)