We're proud to present Singapore's first truly local sake collaboration! Fresh local pandan leaves turned into an extract by OMU NOMU, co-fermented with 70% Yamadanishiki and 90% Koshiibuki in a yellow and white koji blend doburoku, Think cakes, kayas, kueh, this doburoku sports a nose of pandan kueh, thanks to all that rice, and it drinks like a pandan chiffon too.
