This sirup is made with black ginger, Okinawa cane sugar and hebesu citrus juice, a citrus that reminds of sudachi but is cultivated in Miyazaki. Black ginger is ginger that has fermented 3 weeks, becoming 50 times richer in shogaol than fresh or dried ginger. Shogaols are one of the spicy component sthat can be found in ginger. They act on body temperature and metabolism increase and take part in hepatic cells vitalization or diminution of articular pain.
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