This blend is a limited edition and absolutely unique. The amount of shiso that we infuse into the various components of the blend is so large that we couldn't scale this even if we wanted to.

We make a koji amazake before it's blended with a fermented shiso 'wine' that has had the addition of a little spent chamomile flower from our Fade to Black blend.

Shiso is so difficult to extract flavor from, so we spent ages trying to find a fermentation that would bring out its best qualities. We do a separate fermentation of the green leaves with pichia yeast that, when coupled with a final maceration of the fresh plant, brings a lot of complexity. When we pair it with a little chamomile flower we think its delicious.

This was also an exciting first release for our new head of R&D Alejandro, who took the blend in a profoundly tropical direction.