Zhimeizhai has been brewing red Zhejiang vinegar for a hundred years. Red refers to the natural red color of monascus rice, and Zhejiang vinegar refers to the flavor of vinegar fermented from monascus rice. Zhimeizhai is well received by the majority of foodies because it insists on using red koji, pure brewing, ensuring safety and emphasizing quality.

Monascus, namely Monascus rice, Redmi, is brown-red or purple-red rice grains fermented by Monascus with indica rice, japonica rice and glutinous rice as raw materials.

Introduction of Zhimeizhai Red Zhejiang Vinegar:

In order to retain the authentic flavor of Zhejiang vinegar, Zhimeizhai has been cultivating excellent monascus species, and insisted on using the intangible Cantonese brewing technology and natural liquid fermentation. Zhimeizhai started from the safety and high quality of raw materials, established a professional strain cultivation center, strengthened the research on fermented strains, and carried out non-contact aseptic filling of products throughout the process.

Before each batch of products enters the circulation, the international product sample retention system is strictly implemented. The professional inspectors of Zhimeizhai regularly test the retained samples, and synchronously monitor the circulating products in the market to ensure food safety.

Each bottle of red Zhejiang vinegar has a total acid content of ≥3.5g/ 100ml, which is soft and non-irritating, sour and fragrant. Compared with red Zhejiang vinegar using radish red or other colorants in the market, although the red color is not so bright, it will gradually turn red after opening the lid, which is the characteristic of traditional red Zhejiang vinegar.