Kombucha 'Jasmine' AKA

is known as scoby, responsible for the production of all kombucha. Subsequently, the kombucha is bottled with the addition of selected Champagne yeasts, agents responsible for the second fermentation in the bottle inspired by the great sparkling wines made using the Classic Method. Additionally, black tea infusion and the so-called “Tibicos”, otherwise known as “kefir water”, derived from the fermentation of a solution of sugar and water by kefir grains, are also used in the production process.

Visually, AKA's Kombucha 'Jasmine' expresses a straw-yellow color with orange hues. The olfactory range is described by dominant notes of jasmine that blend with intriguing hints of herbs and citrus. The tasting is characterized by brilliant freshness and excellent structure, enhanced by a persistent and slightly tannic progression.

is known as scoby, responsible for the production of all kombucha. Subsequently, the kombucha is bottled with the addition of selected Champagne yeasts, agents responsible for the second fermentation in the bottle inspired by the great sparkling wines made using the Classic Method. Additionally, black tea infusion and the so-called “Tibicos”, otherwise known as “kefir water”, derived from the fermentation of a solution of sugar and water by kefir grains, are also used in the production process.