Nutrient content:
Plums are a super alkaline food, rich in protein and minerals: calcium, sodium, phosphorus, iron and citric acid, succinic acid, and malic acid. Plum vinegar is made from freshly picked green plums extracted from brown rice vinegar. The nutrients are completely integrated into the vinegar, and the taste is mellow and rich, mild and not irritating.

Benefits:

Plum is a super-alkaline food, rich in organic acids and minerals. Plum vinegar is extracted from brown rice vinegar mixed with freshly plucked green plums. Nutrition is fully integrated into the vinegar. It tastes mellow and rich – mild but not stimulating.

Best for removing toxic from the body, introduces balance and neutralizes the acidity of the body, eliminate uric acid, stops vomiting and excess gastric pains, reduce fatigue. The results are more effective if Plum Vinegar is mixed together with Organic Concentrated Brown Rice Vinegar or Old Pine Vinegar.

Ingredients
‧Natural organic brown rice vinegar.
‧Natural organic plums.
‧Rock sugar (a small amount).

Product Features
‧100% natural brewing
‧In principle, it can be stored forever, but because Taiwan is humid and rainy, please drink it up as soon as possible after opening.
‧Taste: The plum fragrance is light and long-lasting, sour and sweet, not pungent, and can quench your thirst. The more you smell it, the more fragrant it is, and it gathers and does not disperse. The more you taste it, the sweeter it is, and the taste lasts for a long time.
‧Color: Maple red like maple leaves.
‧Brew time: 18~24 months (including the brewing period of natural organic brown rice vinegar).


Product Description
‧Storage conditions: Please place in a cool and ventilated place, avoid direct sunlight. The seal must be fastened to prevent bacteria from entering and causing damage.
‧Capacity: 530ml/bottle.
‧Drinking method: Dilute with 5~8 times of cold boiled water or ice water. In addition to drinking after meals, you can also soak more and drink it as a beverage.
‧Precautions: Do not dilute with boiled water above 60℃, or heat the original solution or even the diluted vinegar solution above 60℃, so as to avoid the death of acetic acid bacteria, which will not only have no effect, but also lose the flavor.
‧Origin: Nantou, Taiwan.