HANEGA vinegars are all-natural and handmade according to secret recipes derived from traditional Asian medicine remedies. These secrets have been passed down for 36 generations within HANEGA’s family of dedicated artisans. Typical commercial vinegar can be easily manufactured in as little one day; HANEGA vinegars are brewed then fermented and aged for up to a decade, all by hand, using proprietary methods developed and perfected over many centuries. The multi-year fermentation and aging process produces an extraordinarily rich culture of naturally formed postbiotics, including nine essential amino acids, glutamic acid, other amino acids and acetic acid. The longer the vinegar ferments and ages, the higher the concentration of such beneficial postbiotics. The knowledge, care, and most importantly, time invested to make HANEGA’s vinegars is why they’re so special, and why we’re so passionate about them.
HANEGA HYO is named after the Korean word for “filial piety”, which denotes the sense of love, duty and responsibility children should endeavor to show their parents. For many years, customers wrote letters to HANEGA saying that they were able to show “hyo” to their parents by gifting them HANEGA vinegar – this vinegar line was made in the spirit of those customers.