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CITRÈNE is themed around “aroma transformation through fermentation.” For Japan, white koji enzymes release aromas from yuzu and green sansho, while yeast transforms them. Expect yuzu blossom, green peel, sansho spice, natural bubbles, and a floral, refreshing finish.
「CITRÈNEのテーマは『発酵による香りの転換』」「淡く甘い柚子の花、青みがかった果皮、青実山椒の凛とした香気」
