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Yambaru is the jungle heavy northern region of the main Okinawan island. Using ginger sourced from here, and juice from the shiikuwasha citruses grown in Ōgimi at its gateway, the Kyoeisha company have made this sweet syrup. They suggest many uses, ranging from a striking addition to teas, to an ingredient in an Okinawan caipirinha. One simple way to enjoy its taste is to mix it with sparkling water (on roughly a 1 / 8 basis), to create a refreshing ginger ale. Located in Nakajin in the north central region of the main Okinawan island, Kyoeisha pride themselves on the traditional process they use to make their sugars and syrups. Working around a hot brick vat, the experienced workers with the company choose the moment to achieve maximum taste profile.
Raw sugar, Okinawan brown sugar, ginger, shiikuwasha juice, lemon juice
Once opened, store in the fridge, and consume quickly to preserve taste.