乳酸菌酸化产生的山楂、话梅香气，揉合着新西兰酒花独有的白葡萄、醋栗风味，入口柔和酸爽，适饮度高。

Delivering the complex aromas of Haw and Prune from Lactobacillus acidification. Flavored with Fresh Gooseberries and White Grapes form New Zealand Hops, Balanced Tartness and high drinkability.