When Persimmon Met Vita

"When persimmon met Vita"
"We caught taste and health at the same time."
"Now, enjoy eating persimmon vinegar and get healthy".

Persimmon vinegar is a kind of fruit vinegar fermented from persimmon (Diosoyros kaki) and has been used for a long time for medicinal purpose as well as food seasoning. Persimmon vinegar has been included in "Book of Forest Economy" since the late Chosun Dynasty, as one of fermented foods of which we can maximize the functional ingredient from persimmon (Diosoyros kaki). This Diosoyros kaki is a fruit tree mostly growing in oriental district such as Korea, China and Japan etc. Our ancestors have especially expressed it as one of three fruits including chestnut and Chinese date and it has taken root in our lives. It is an alkaline food containing about 11~15% of saccharide like glucose and fructose, about 20~50 mg/100g of Vitamin C that is included more 5~12 times than that of apple and minerals that are also included more than apple. It also holds a lot of Vitamin A and tannic acid.

As we can use the functional ingredient of persimmon vinegar at maximum, it has been well known to be effective on removing extravasated blood, hangover cures, lowering cholesterol, obesity solution, prevention of hypertension, intestinal action and relieving constipation etc. However, even though we know about these various effects of persimmon vinegar, it has not been widely used because its liquid type is not comfortable to hand carry and its acidic taste is preferred less as well as it is quitedistressing to drink due to the stink of its flavor and strong taste.To supplement these weak points, we developed "the powder type of persimmon vinegar" and "When persimmon vinegar met Vita". in can

The effect of persimmon vinegar remained but "When persimmon vinegar met Vita" can be enjoyed deliciously by people of all ages and both sexes.