LUYIN Brown rice vinegar
made from organic brown rice is rich in nutrition, with a sour taste, mellow sourness, and a sweet aftertaste. Brown rice vinegar can be directly added to boiled water for drinking, or added to dishes for cold dishes. Friends who like to DIY vegetable and fruit vinegar can choose brown rice vinegar and experience the sweet taste of pure natural vinegar without sugar.

Nutritional ingredients: Rich organic brown rice can provide abundant nutrients for microbial metabolism and produce a variety of nutrients that are beneficial to the human body. Purely brewed brown rice vinegar is rich in amino acids, vitamins, enzymes, minerals, organic acids and acetic acid bacteria. It is most commonly used as the base vinegar for soaking vinegar.

Efficacy: Strengthen the liver, prevent colds, reduce high blood pressure, promote blood circulation, relieve hangovers, and eliminate fat. Drinking more brown rice vinegar can make you energetic, and it can also adjust your physical condition, change the ecology of bacterial flora, and is beneficial to maintaining physical health. Brown rice vinegar is a natural solvent for plants, which can fully extract the nutrients of fruits and keep the nutrients of fruits intact in vinegar.

Ingredients
‧Natural organic brown rice.

Product Features
‧100% natural brewing‧In principle, it can be stored forever, but because Taiwan is humid and rainy, please drink it as soon as possible after opening.
‧Taste: The rice aroma is sometimes light and sometimes strong, with a strong sour taste, and it becomes more mellow after entering the throat.
‧Color: Golden yellow like rice ears.
‧Brew time: 12 months.

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 45℃, or heat the original solution or even the diluted vinegar solution above 45℃, so as not to destroy the acetic acid bacteria, which will not only have no effect, but also lose the flavor.
‧Origin: Nantou, Taiwan.