Every time I harvest, I personally make the vinegar and store it in an earthenware jar. However, the color of the vinegar in the jar looks like soy sauce. Why is that? As the year goes by, it becomes darker. I make apple vinegar using rice without sugar and nuruk, a traditional fermentation starter. First, I wash the glutinous rice clean and soak it, then steam it until it's fluffy. After that, I mix the steamed rice with apples and nuruk to make the alcohol. It seems like I have to keep mixing for more than 10 minutes; actually, it should be done for about 30 minutes. Doesn’t it hurt your hands? It’s not painful? Oh, my hands don’t hurt. They say that the hands of people who have been making alcohol for a long time become soft. After filtering the alcohol, it undergoes a natural fermentation process for over six months, resulting in clear and clean apple vinegar.

Traditional apple vinegar made without artificial sweeteners. That's right, if you mix one spoonful with 200ml of water, it becomes a very delicious vinegar.

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