VanaH natural mineral water is classified as “soft water”.
Mineral water is classified into "soft water" and "hard water", based on the amount of calcium and magnesium per liter water.
|Light, easy to drink
|Heavy, noticeable taste
|Compatibility with Cooking
|Good for preparing soup stock. Suitable to cook plump rice. Compatible with vegetables and suitable to prepare Japanese food.
|Easy to take out scum when boiling meat. Suitable to cook hard-textured rice. Compatible with meat, suitable to prepare Western-style meals.
|Compatibility with tea and Coffee
|Deep aroma and sourness stand out
|Deepens bitterness and body
|Babies and the elderly, people with weak liver
|Those who is not supplied with sufficient quantities of mineral
|Table of ingredients
VanaH has an excellent oxidation-reduction potential.
Oxidation is a process that turns iron to rust.
In addition, reduction means that the rusted substance regains its original radiance.
The oxidation-reduction potential is an index that indicate whether a solution can be oxidized or reduced against other substances.
VanaH is has an excellent oxidation-reduction potential of 50 mv, which means that is in a state that is difficult to oxidize.