From tree to glass
A cider takes eight months. Drag through them.
Nothing is added and nothing is hurried. The apples ferment on their own yeasts through the winter, in the cold of the cellar.
Harvest
1.052density
0%alcohol
sweeton the tongue
Our ciders
Three bottles, three evenings.
Tap one for how it tastes and what to eat with it in Tokyo.
Where to find us in Tokyo
Pouring tonight.
Bars and bistros that serve it by the glass, and shops that sell the bottle.
Venue names are placeholders · Schematic map, not to scale