Excellent ingredients, little known processing approach
Lemuer plum enzyme fusion quality brown rice vinegar, prunus mume, and other essential raw ingredients, using a ceramic fermentation vessel and ancient methodology.
Brown Rice Vinegar
Vinegar is a common condiment on the table, with a wide range of types and uses. Naturally fermented vinegar has many benefits to the human body, and it is also a healthy supplement in some countries. Brown rice contains many vitamins, minerals and dietary fiber. A quality brown rice vinegar is made from brown rice using the traditional brewing method, it is subsequently aged for a long period of time, a quality vinegar: which has a mild, natural aroma, with a smooth taste. Lemuer enzymes using high quality brown rice vinegar to ensure a premium product.
Quality Prunus Mume (Plum)
Lemuer enzyme involves a plum that is cultivated in a good environment in the Taiwanese mountains, naturally farmed according to the laws of nature, following the alignment of the sun, moon and stars; using a method that does not seek a quick harvest, it focuses on natural growth. The fruit is hand-picked, then again careful selections of the picked fruit are made, again by hand, to ensure the highest quality. A natural fermentation brewing technique, with a slow aging process is applied. This retains the original essence, enhancing enzyme (SOD) activity, hence retaining its simplicity, by not being over processed.
