Used: Japanese radish, yuzu, fragrant vinegar (a type of high acid citrus water fruit), sansho, Japanese green plums, raw sucrose (black sugar), roasted cherry peach, orange peel, red sugar and Japanese wood fragrance.
Mouthfeel: clear acidity, aromatic acid, aromatic acid, aromatic vinegar, black tea, sour cherry peach and citrus peel taste; green plums are penetrated from beginning to end, offering a subtle resemblance to apricot sugar and plum wine's citrus fruit flavor.
