One of Hottest for Chinese White Vinegar - IBC 12% Vinegar – Kikkoman

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We continue to keep increasing and perfecting our solutions and service. At the same time, we operate actively to do research and enhancement for Janpanese Vinegar , Vinegar In Rice , Bulk White Wine Vinegar , Since the factory founded, we have committed to the development of new products. With the social and economic pace, we will continue to carry forward the spirit of "high quality, efficiency, innovation, integrity", and stick to the operating principle of "credit first, customer first, quality excellent". We will create a brilliant future in hair production with our partners.

One of Hottest for Chinese White Vinegar - IBC 12% Vinegar – Kikkoman Detail:

Product name: 12% vinegar

Brewed, wine vinegar

Ingredient: Water, edible alcohol.

Total acid ≥ 12.00g/100ml

Shelf life: 18 months Stock in a shady and dry place in sealed.

Product feature: the posture is clear, without precipitation, with high stability and no retuning muddy.

Usage: Using in compound seasoning, pickling industy, food preservation, food cheaning, medicine industry.

Specification: 1000L IBC 20 drums per 20FCL

Nutrition Information

Serving size: 100mL NRV%

Energy 172kJ 2%

Protein 0g 0%

Fat 0g 0%

Carbohydrate 0g 0%

Sodium 0mg 0%

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The purchaser fulfillment is our primary focus on. We uphold a consistent level of professionalism, high quality, credibility and service for One of Hottest for Chinese White Vinegar - IBC 12% Vinegar – Kikkoman, The product will supply to all over the world, such as: Serbia, Haiti, Chile, We believe that good business relationships will lead to mutual benefits and improvement for both parties. We have established long-term and successful cooperative relationships with many customers through their confidence in our customized services and integrity in doing business. We also enjoy a high reputation through our good performance. Better performance will be expected as our principle of integrity. Devotion and Steadiness will remain as ever.

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