SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar Sparkling mineral water and Siwu Tang 6 pack

SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
Regular price
$30.00
Sale price
$30.00
Tax included.

You are perhaps familiar with Apple Cider and the shrubs we make from those. This - oooh this is a much longer ferment with a gentler and more caramelised flavour and silky finish. Drink it like a cordial; In fact that's what it's for. I replace my evening wine with a couple of glasses of this throughout the night and feel completely satisfied.

Enjoy this in drinks, on ice, with soda water or make non-alcoholic cocktails with it. You can also use it as you would regular vinegar - in dressings, on rice for sushi,  I love to add it when I'm cooking hearty soups.

The brown Rice is fermented in handmade clay pots with the mother that has been nurtured for generations to create these beautiful bottles of vinegar. At about 3 years, a selection of dried herbs are added and let to ferment another 4 years. 

The blend of herbs is known as Siwu Tang and is used in classic Chinese Medicine to

  • Nourish the Blood
  • Regulate the Liver
  • Improves Blood circulation
  • Regulates menstruation

I certainly feel really good when drinking it - maybe it's the flavour of the pH balancing of the vinegar... or perhaps the herbal blend. I initially craved it for the flavour. I showed it to my TCM doctor and she gave her full approval especially when I told her I was having it in replacement of wine. 

Siwu-Tang (SWT) herbs: Peoney root - Radix Paeoniae Alba (Bai Shao Yao), Rhizoma Ligusticum Chuanxiong (Chuan Xiong), Radix Angelica Sinensis (Dang Gui), and Radix Rehmanniae Preparata (Shu Di Huang).

I recommend about a 1:10 ratio. This bottle should give you 15-20 glasses depending on how strong you like it and how big the glass. I like a nice big 300mls glass and add about 20mls to it. :)  

I had been wanting - dreaming of and then searching to find a good source of Brown Rice Vinegar as I had enjoyed on my travels. Quite miraculously this Taiwanese company found me! Generations have been fermenting brown rice into vinegar in large clay pots. Thousands of pots. The first ferment the brown rice with the mother and then after a minimum of three years they add the flavours - whether fruits or herbs and then let sit again for a few years until it has fermented at least 7 years. 

There are many flavours in this range and we have only just brought in a few of them to see if you'd all like it.  So far so good. x

Ingredients

siwu (paeonia, ligusticum, angelica and rehmannia), purified water, raw cane sugar and brown rice yeast. 

Nutritional Information

Average Quantity per 100g  
Energy 158Kj
Protein 0.56g
Fat  
 Total0
 Saturated0
Carbohydrate 37.6g
 Sugars16g
Sodium 0mg

SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar
SIWU - 7 years Clay Pot Fermented Brown Rice Vinegar