COCKTAIL RECIPE

TUMUGI RESIPE

Kinari Amanatsu KOJI SOUR

TUMUGI 30ml (1/4)
DRYSONIC 90ml (3/4)
Kinari Amanatsu (harvested in Fukuoka) 1/8

1) Cut Kinari Amanatsu half and remove cob. Then cut it into wedges and take out seeds.

2) Squeeze Kinari Amanatsu thoroughly then put in tumbler.

3) Add ice in a glass and pour TUMUGI.

4) Fill with cold DRYSONIC and stir lightly.