Our company specialized in persimmon agriculture and manufacturing of vinegar made of persimmon, has been contributed in incorporating the agriculture into quality-based product processing. Our peculiar techniques are adopted for letting there be the fullest taste and nutrition in such a way of ripening in a jar through natural famentation. The collaborated studies to upgrade the quality criteria for two times were made with the Dept. Food Engineering, Inje University for 2005-2006. All such quality-priority mindset was rewarded by a prize of "achievement of research and development" by Korea Association of Small Business Innovation Research.
