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GUMI SAZAMKA MARJORAM SYRUP

¥1,080 Out of Stock

Sales start from 10:00 on Sunday, June 25th

A seed fell from a bird flying in from somewhere and a large gumi tree grew in Mitosaya.

This jelly fruit is also known as silverberry, and before it ripens, its silver-green fruit is adorable, turning a red color that makes you eagerly await its sweet ripening.

At that time, Shiratori-kun and Sawai-kun, who were doing an internship at mitosaya, harvested a bucket full of bright red gummy candies.

It was Sawai who noticed the interesting thing about camellia leaves. When I squeezed a young camellia leaf and held it up to my nose, I was surprised to find that it had a scent similar to cloves, a scent that only young leaves have.

I immediately made it into tea and used it to flavor gummy syrup.

Sometimes the ideas are clear, and by connecting the moments, the answer sometimes comes quite easily. The syrup made during the fun time they spent together seems to reflect that moment, leaving a simple yet complex aftertaste.

The beautiful pink color is a visual delight, and on hot summer days it's best served chilled with carbonated water.

Syrups are also useful as a secret ingredient in dishes such as salads and marinades.

specification

Ingredients: gummies, camellia leaves, marjoram, granulated sugar, lemon
Contents: 120ml

Limit two items per product (size) per person.

25 June (Sun.) 10:00 - on sale

A seed that fell from a bird that flew in from somewhere has grown a large gummy tree in mitosaya.

The silver-green fruits, also called silverberries, are lovely before they ripen, and the reddish color makes us wait for them to ripen to sweetness.

Shiratori and Sawai, who were staying at mitosaya as interns during the same period, harvested buckets full of bright red gummy bears.

It was Mr. Sawai who noticed how interesting the leaves of the santacha flower were. He crushed the young leaves and held them close to his nose. Surprisingly, the aroma was similar to that of cloves, and it seemed that only the young leaves had that aroma.

I immediately made a tea and used it to flavor gummy syrup.

Ideas are sometimes clear-cut, and if you connect the moments, sometimes the answer is easier than you think. The syrups made during the pleasant period they were there seem to reflect that moment, leaving a simple yet complex aftertaste.

The beautiful pink color is also pleasing to the eye, and on a hot summer day, it is best served cold, mixed with sparkling water.

The syrup is also a great secret ingredient in salads, marinades, and other dishes.