Saffron Pearl Balsamic Vinegar

- Master Jeong In-sook [Traditional Fermentation Master No. 2016-11] Vinegar fermented with the traditional natural fermentation method, which is the old method

- Natural fermentation (Korean traditional ultra-pot fermentation) contains attractant bacteria that are good for the intestines and immunity (Jeong In-sook is a holder of the attractant bacteria certificate)

- Sugar X, artificial additives X, vinegar made in a pure traditional way that is made all by hand

Inclusive of all taxes

EXP-DATE: 11 Aug 2026

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