KITAOKA-HONTEN Co,. Ltd  

The fruits are processed and manufactured by hand one by one in Yoshino, a World Heritage Site in Nara Prefecture. In this strawberry cocktail, strawberries are diced into 6mm pieces and added to Japanese vodka so that you can enjoy the texture of the strawberries. In addition, a generous amount of cold-pressed strawberry juice is added. Since no sugar is used, the drink is not too sweet, but has a slight tartness and sweetness from the strawberries, and the strawberry flavor fills the mouth. Considering the health of the drinker, we added a prebiotic that allows the intake of 15 billion plant-based lactic acid bacteria. This plant-based prebiotic is an original lactic acid bacteria researched and developed at our brewery and patented in Japan. It is a plant-based lactobacillus that is cultured in soy milk with lactobacillus extracted from cherry blossoms. It does not use any animal ingredients such as milk.

In this Sumo tangerine cocktail, Sumo tangerine fruits are diced into 6mm pieces and added to Japanese vodka so that you can enjoy the texture of Sumo tangerine. In addition, a generous amount of grated Sumo tangerine juice is added. (We remove the thick rind and seeds (over 3 mm) from the Sumo tangerine, but everything else is diced or grated and added.) Since no sugar is used, the cocktail is not overly sweet, but the acidity, juiciness, and citrus flavor of the Sumo tangerine fruit will fill your mouth. In consideration of the health of the drinker, we have added a prebiotic that provides 15 billion plant-based lactic acid bacteria to this cocktail. This plant-based lactic acid bacteria is an original lactic acid bacteria researched and developed in our brewery and patented in Japan. It is a plant-based lactic acid bacteria extracted from cherry blossoms and cultured in soy milk. It does not use any animal ingredients such as cow's milk.