• Production of vinegar normally requires the vinegar to be held in small clay jars but Yamadai vinegar in our unit is kept in unusually large clay jars during its fermentation process.
• We are very particular in choosing the rice we use as our raw material. We strictly use the rice grown organically by our Partners to avoid any harmful chemical.
• During the first 6 months of the process, we constantly tend the vinegar while it is fermenting in large clay jars outside in the field.
• After that, we transfer it to large clay jars inside our manufacturing unit and ferment it for further 6 months