• Nose: Fresh, green, herbal aroma with a vegetal undertone; very crisp thanks to fresh shiso.
• Palate: A hint of fruit — cherry and blossom — alongside nuttiness and spiciness (black pepper).
• Finish: Pandan comes to the fore and lingers, creating a layered impression of brioche and woody notes. Tannins dry the mouth in a bright, refreshing way.

Fresh red shiso is intensely aromatic and slightly wild, with a profile that sits between basil, mint and anise, lifted by notes of blackcurrant leaf, plum and cherry skin, and warm hints of clove and cinnamon. On the palate it’s herbal, slightly bitter and savoury rather than sweet, with a clear shiso “green” character and noticeable astringency reminiscent of grape skin or black tea. The mouthfeel is light to medium but drying, leading into a long, tea-like finish with lingering blackcurrant leaf, minty-cool and subtly spicy notes.

Through a specific pressurised distillation technique we unlock mellow sweetness and the signature nutty and vanilla notes, sometimes described as a fusion of toasted coconut and almond.

• Non‑alcoholic botanical distillates (shiso, pandan, cherrywood, black pepper)
• Sparkling water
• Unrefined Japanese raw Kikaijima cane sugar 
• Verjus* ( Ugni Blanc+Gruner Veltliner)
  
  *(Not from concentrate)

100 ml : 

• Energy 105 kJ/ 25 kcal 
• Fat 0 g. - of which saturates 0 g.
• Carbohydrates 6,3 g. - of which sugars 6,3 g.
• Protein 0 g. 
• Salt 0 g.