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[Rose Vinegar] is a drink exclusively for female friends. We use pink roses with no pesticide residue as raw materials. It is specially made for scented tea. Because it has not been extracted, it is more natural. After brewing, it appears slightly sour and elegant. scent of pink roses.
★ After soaking pink roses in 12-month fermented organic brown rice vinegar for about a month,
The small molecules of vinegar can completely bring out the complete nutrients of pink roses and the vinegar with the highest plant chain is the first raw material.
★ Then pick up the roses soaked in vinegar and add the rose liquid kneaded with original vinegar as the second raw material. –
★ The first raw material and the second raw material are mixed into the original liquid, and then the sweetness of the original liquid is increased to the preservative sweetness according to the golden ratio.
In this way, roses, vinegar and sweetness are perfectly combined to create this rose vinegar, which presents an elegant fragrance and a soft and sour taste without choking.
Use mature Guanmiao pineapples and add naturally fermented organic brown rice vinegar to knead it.
Bring out the natural flavor of pineapple, and then increase the sweetness to antiseptic sweetness according to the golden ratio, creating a perfect combination of “pineapple vinegar”.
Naturally mature ancient craftsmanship:
1. After entering the vat and fermenting for a period of time by controlling temperature and humidity, the pineapple enzymes (enzymes) can be produced.
2. After two times of maturation and fermentation, the complete nutrients and enzymes of pineapple will combine to create an unexpected taste.
Although it is labor-intensive, time-consuming and cost-intensive, in addition to obtaining all the nutrients of pineapple, this is the natural taste of pineapple.
Ripe pineapple vinegar is rich in pineapple beneficial bacteria (enzymes), and its soft acidity and soothing properties make it popular even for people who dare not drink vinegar, children, and people who are afraid of acid.
There is no pineapple taste like the artificial flavors of modern reduced juices, concentrated juices and extracts.
Only the original pineapple sweetness and beneficial bacteria (enzymes) are retained to enjoy a healthy and delicious taste.
Use ripe Alvin mangoes and add naturally fermented organic brown rice vinegar to knead it.
The ripening process is used to bring out the natural flavor of mango, and then the sweetness is raised to antiseptic sweetness according to the golden ratio, which is the perfect combination to create “mango vinegar”.
There is no artificial mango flavor found in modern reduced juices, concentrated juices and extracts. It retains the most original mango sweetness and beneficial bacteria, allowing you to enjoy a healthy and good taste.
Although it is labor-intensive, time-consuming and cost-intensive, it is healthy, natural and simple.
The mild, sour and soothing properties of this vinegar make even people who dare not drink vinegar, children, and people who are afraid of acidity like to drink it.