Hongmaehukcho is made of a mixture of malted wheat and eco-friendly brown rice, cultivated in an clean natural environment, added to re-fermented liquid of Hongmaecho sterilized in the specific heat, which then goes through alcohol fermentation adn acetic fermentation processes in an pot and gets matured for more than 1 year and it is mass-produced through a differentiated patented system with a lot more bioactive substances, such as various organic acids, including citric acid, and GABA, than normal hukcho carried and thus is higher in the total acidity than normal hukcho. It is evaluated by experts to have Korea's own traditional vineger restoredn in a creative way to have advantages of both brown rice hukcho with high amino acid content and western-style fruit vinegar with a lot of vitamin and mineral.