Insolation Vinegar

Last updated by joyce at 2014/11/15

The insolation vinegar of Chishui has a history of 180 years. After several assessments, it has gained the laurel of “Famous Vinegar of China”.

Traditional procedure is still kept during the production of the Chishui insolation vinegar. They use fermentation method to make natural acetic acid bacteria. The acetic clump and the end of production are all insolated under sunshine, thus it gets the name “Insolation Venigar”. The end of production must experience at least one hot season, vinegar experiencing 3 hot seasons will be the best. Pure, arom, mellow and thick are all its characterizations. The vinegar is in reddish brown, tasting soft and kind of sweet, without any acerb and mustiness. So the isolation vinegar can be used as gifts for friends. Now the annual yield of the isolation vinegar is 500t.
 

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