There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines like vermouth came into being in Europe. They believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better.
KABOSU: High Acidity Citrus Fruit
SANSHO: Japanese Peppercorn
YOMOGI: Japanese Mugwort
YUZU: Aromatic Citrus Fruit
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