Traditionally-made Korean fig vinegars, though increasingly popular, are still quite rare. Hanega uses only figs from Jeonnam, where the warmer climate is optimal for figs and other orchard fruits, and ages this vinegar three years. Fresh figs and ginkgo are added to Hanega’s base of fermented rice and pine needle to create an earthy vinegar balanced by a bright fruitiness.
About Hanega Brand:
With a deep knowledge of Asian medicine passed down through multiple generations, family-owned Hanega has been making vinegars using traditional brewing and fermentation methods for over a century. After decades producing vinegar for medical clinics, Hanega vinegars became commercially available in 2008. Hanega vinegars are produced at the foot of Manisan mountain on Ganghwa island, near the Yellow Sea. Local natural water is combined with the highest quality ingredients, grown on site or sourced from specific regions in Korea, and brewed once each summer during the three hottest days of the year. Three different types of rice are mixed with yeast in onggi earthenware urns, where they are cleaned and stirred daily over the next several years.
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