Hanega’s classic brown rice vinegar combines domestically-sourced brown rice with Korean red pine needles to be fermented in traditional onggi earthenware for three years. While Hanega vinegars bring a pronounced earthiness to the palate, they are versatile enough for any recipe involving vinegar, including beverage use in shrubs. Brown rice vinegar is often mixed with soy and sesame oil in Korean dipping sauces.
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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