pomelo soy and vinegar nature

Inheriting the hand-brewed food in the Agong era, due to too many additives in modern industrial food, it is not healthy for the body's diet and food safety crisis, and gradually returned to the farm to make pure and natural hand-made food as the ideal, and never forget the original intention! It follows the ancient method, 100% grapefruit pulp as the base for natural fermentation method, it must take three years to make a bucket of good vinegar, from brewing to wine and then to the flavor of vinegar. It is not comparable to ordinary synthetic vinegar!