[SUYE Ogapi] AcanthoPanax(Gasiogapi) Enzyme Herb Vinegar(Sparassis crispa)-Made in Korea

-Gangwon-do, Pyeongchang, Suye Ogapi's excellent saponin content and nutrient-packed flower mushroom (Sparassis crispa) are maximized in fermented vinegar.

-It is a natural vinegar made from persimmon vinegar that has been naturally fermented and aged for 5 years without any preservatives, colors, or flavors, and a rich ogapi concentrate extracted and concentrated at low temperatures, and is secondarily fermented with beta-glucan-rich matsutake mushrooms, mulberries, and lemons.

-It is eco-friendly organically grown with ogapi, which is more rich in nutrients and contains a large amount of organic acids due to secondary fermentation, so it has better efficacy.

-Dilute 9 times water and drink. (500 ml of water to 0.8 glasses of soju) It is recommended to dilute it and take 1,000 ml a day.

-It can be mixed with shochu, makgeolli, beer, milk, etc., or used as a salad dressing.

-Storage method: Since this product does not contain preservatives, please keep it in a cool place such as a refrigerator away from direct sunlight.

-Capacity: 900ml X 1 bottle (1Box)