The red koji and catechin (tannin) make Choo Si red. It has delicate fragrance unique to persimmon and distinct bitter taste that covers the mouth fully.
The unique bitter taste is due to the catechin (tannin) in persimmon. It is well known that catechin is excellent in terms of anti-oxidization, removal of heavy metals, and detoxification. The corporation has developed a special method for fermenting persimmon by using the strain of red koji. Through the method, we have successfully created the unique taste and fragrance of Choo Si. In the fermentation process that uses the strain of red koji, the catechin of persimmon (tannin) is extracted in higher concentration for making wine that contains lots of polyphenol, including catechin (tannin) that is good for our body.
Features :Notably effective in anti-oxidation with its high content of catechin from the fermentation method of red koji.
375ml 375ml X2
750ml 750ml SET
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