Main raw material of persimmon [commitment to material] is using the only "Fuyu persimmon" that has been low-pesticide in the contract farm in Fukuoka Prefecture. Artificial sweeteners and flavoring without using any, to use a flavorful domestic honey and oligosaccharides. In order to draw material of flavor and nutrients to the fullest, rather than fruit juice, a fruit "whole" and fermentation, we are aging. It is a persimmon vinegar 1 year aging that was brewing by "standing fermentation method" by [process of attention] ancient Japanese barrel charged. Effort and is a long time-consuming "stand fermentation," but that during the aging period exude a lot of free amino acids and minerals, you can finish the mellow and gentle acidity. [Features and usage of taste] is gentle sweetness and mellow acidity characteristic of Fuyu persimmon. Please enjoy diluted 4 times with cold water or carbonated water.
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