Kookwanmo Black Vinegar

Aged for a minimum of three years in Korean clay urns, Kookwanmo Black Vinegar is a masterfully crafted, naturally fermented brew made exclusively from brown rice, without artificial additives  Its deep, dark hue comes from prolonged maturation, delivering mellow acidity layered with rich, inky sweetness—often likened more to a fine balsamic than typical vinegar tones .

Flavor Profile & Style:

• Balanced Depth: Smooth tartness with honeyed fruitiness from schisandra berries and a soft undercurrent of caramelized notes
  

• Velvety Texture: Unfiltered, unpasteurized, and enzyme-rich—ideal for sipping diluted or drizzling .

Why It’s Exceptional:

• Artisan Craftsmanship: Family-owned since 1994, using local ingredients and clay-urn aging for true traditional quality
  

• Specialty Varieties: Includes unique aged blends like Marsh Snail, Garlic, Mulberry, Pine-Needle, and Snail-Infused versions—each rooted in Korean herbal tradition

• Healthful & Clean: Non-GMO, unpasteurized, free from artificial sweeteners or colors

Culinary Uses:

• As a Finishing Touch: Drizzle on grilled meats, seafood, roasted veggies, and fresh salads.

• For Dipping or Tonic: Traditionally diluted with water or honey—used as a refreshing drink or wellness tonic
  

• In Marinades & Dressings: Pairs beautifully with soy, sesame oil, or miso for multidimensional vinaigrettes and marinades.

Product Details:

• Format: 600 mL bottle, shelf-stable

• Storage: Keep cool and dry

• Unfiltered & Alive: Preserve its vibrant enzymes and flavor profile