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Die Hauptgeschmackskomponente ist Wermutkraut
This process makes it particularly smooth
In addition to red shiso
bei dem – ähnlich wie bei Prosecco – Kohlensäure gezielt zugesetzt wird
Hikimi Kuromoji Shochu Shochu_Kartoffel Die Hauptgeschmackskomponente ist WermutkrautHikimi Shochu is a truly aromatic specialty! It is made from kuromoji. Kuromoji (Lindera umbellata), also known as feverbush, is an evergreen deciduous shrub of the laurel family that grows in the forests of Japan, where it is frequently used to extract essential oils. Its leaves and bark have an exceptionally refreshing scent. Recently, Kuromoji has also been used in Michelin starred cuisine in Japan and France. This shochu was created as The Forest