On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
> On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 >
> wrote:
>
> >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >>
> >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
> >> of Sarsen's vinegar.here costs around 70p which is a little more then half
> >> of £1
> >
> >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
>
> This is a choice food producers often have. The
> honest/traditional/slow way or the quick/nasty/cheap way. It's the
> difference between Chinese soy sauce and Japanese soy sauce or between
> real rosé wine and white wine mixed with 5% red.

Don't forget he's from Hawaii. This is the most popular soy sauce
the

<https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>

Cindy Hamilton