Uploaded March 2022 | Updated September 2026, 2 hours ago

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A short of freezing my sorbet of homage sake.
I make my own sake but intentionally stall the fermentation so you get more of the natural sweetness & flavour of the koji. It’s naturally sweet, with complex stone fruit aromatics from the koji & finished with a little distilled yunnan tea. Part of a new sweet course on the tasting menu.

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#Shorts #liquid nitrogen sorbet #homemade sake