This creative cocktail, made with domestically produced ingredients, uses Kochi ginger, Okinawa fully ripened shekwasha, and vodka, and is characterized by the mild acidity of the fully ripened shekwasha, which contrasts with the authentic pungency of the ginger. | |
Brand | ASEED |
Classification | Chuhai |
Region | |
Storage | Room Tem |
Serving Temperature | Cold |
Alcohol | 3% |
Acidity |