ASODA (3rd Season)

This is a new series of non-alcoholic drinks made with natural ingredients and Aso spring water, created by mitosaya, a company that makes products using a variety of fruits and botanicals with the concept of "giving shape to small discoveries from nature", and FIL, a lifestyle brand in Minamioguni, Aso District, Kumamoto Prefecture, that creates products that utilize the deep and strong connection between nature and people.

We combine spring water from the Aso Caldera, which is rich in natural minerals, with natural ingredients such as seasonal fruits and herbs, to create a low-sugar, non-alcoholic drink with a refreshing botanical aroma and flavor.

For the third installment, we welcomed four unique guests - Saito Hideyuki, bar director of Tokyo Edition Toranomon; JUNERAY, who has an unusual career as a writer, florist and wine expert; Tozawa Yuya, a sommelier at the famous French restaurant LA BONNE TABLE and a pioneer in non-alcoholic pairings; and Oda Hiroaki of Kizake Ikusei, a bar in Gion, Kyoto, who enjoys the scents of plants and flowers from around the world. We asked them to come up with original recipes that made use of their respective areas of expertise, and to create four non-alcoholic drinks using natural ingredients.

You can enjoy it as it is, as a cocktail mixer, or with a meal as it is low in sugar.

DAZZLING THYME
Recipe: Hideyuki Saito (EDITION HOTEL)
It tastes like sparkling wine, made with fresh herbs, mainly thyme, and several kinds of berries. Enjoy it in a wine glass to let the aroma come out.
Contents: 200ml
Ingredients: Water, orange peel, berries, anise hyssop, rosemary, thyme, beet sugar, citric acid
Best before date: August 22, 2022

LE BOUQUET
Recipe: June
A "drinkable bouquet" made by a florist using seasonal flowers collected by the florist. It has the delicate scent of wild flowers such as lavender, anise hyssop, yarrow, and monarda, and a hint of honey sweetness.
Contents: 200ml
Ingredients: Water, Honey, Lavender, Yerba Buena, Cardamom Leaf, Anise Hyssop, Yarrow, Monarda
Best before date: August 22, 2022

PLUM ELIXIR
Recipe: Yuya Tozawa (LA BONNE TABLE)
The juice of frozen plums squeezed in the middle of summer meets musk herb. A complex aroma with a distinct personality of subtle sweetness and bitterness.
Contents: 200ml
Ingredients: Water (spring water), carbonic acid, plum (Shinshu Daimi), water, grape (Niagara), bitter orange peel, green yuzu, thyme, yerba buena, anise hyssop
Best before date: August 22, 2022

HOURAI FIZZ
Recipe: Hiroaki Oda (Bar Ixey)
Yamato tachibana was brought from the land of eternity (Horai) by Tamayomamori in ancient times and was called "Tokijiku no kagunokonomi (the fragrant fruit of the time of year)." Please enjoy the flavor of tachibana that stands out against the refreshing scent of cypress.
Contents: 200ml
Ingredients: Water, beet sugar, Yamato Tachibana (fruit and leaves), Hinoki distilled water, Juniper berry distilled water, glucose, fructose, citric acid, tartaric acid
Best before date: August 22, 2022

SPARKLE SPRINGWATER
Strongly carbonated water made by adding carbon dioxide to the mineral-rich spring water of Aso.
Contents: 200ml
Ingredients: Water (spring water), carbon dioxide
Best before date: August 22, 2022

Note
- Please drink as soon as possible after opening.
-Because it is strongly carbonated, it may erupt the moment you open it.
- There may be some sediment, but this does not affect the quality.
・Please note that the amount of filling may vary due to the natural ingredients used.