The story
Every region keeps its own mother: coconut tuba in the Visayas, nipa palm sasa in the estuaries, sugarcane iloko in the north.
Fermented naturally and aged in earthen jars, these are gentle, complex acids — nothing like industrial white vinegar.
In the kitchen
Kinilaw and ceviche, adobo, pickles, vinaigrettes that need depth without harshness.