Our fermented parlor begins. Although it is simple, the challenge of a single -shot fermentation, which is very affected by the terroir, was also our dream. Like sake, it values nature and brewing as a natural brewing method. We strictly adhere to the possible natural fermentation at this stage. We have tasted a number of domestic and foreign cider -abroad cider and pursued our ideal taste. Unlike the apple of France Brittany, Japanese apples have a strong sweetness and less acidity. Therefore, it was also a very difficult apple to make a rich body. However, by simply fermenting the apple juice, simply fermenting it, and obtaining moderate gas pressure, we were able to approach our ideal taste as much as possible. The pursuit of our fruits continues. Natural Cider will continue to evolve. The fruit trip has just begun.
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