Technique: The bottled Mature vinegar was produced with the carefully selected sorghum, bran as the main raw materials, and with rice husk and chaff as the auxiliary materials, by using the biological yeast which was mixed by Duqu and Kuaiqu as the saccharified fermented material; after five steps of traditional process, which used to be depicted as steaming, fermenting, baking, filtering, and Aging.

Features: The product looks clear and dark amber, tastes sour mild and the tasted fragranace last longer. The bottled Mature vinegar is a good condiment.