Graft Sweet Mirage | Book of Nomad

Our Spring series was inspired by exotic teas, Asian fruit, and sake. The process began by selecting a specific sake yeast strain that produces fruitier esters. After the strain was selected, we blended the yeast, cider, and Asian fruit until fermentation reached 14% ABV. Once the fermentation stalled out, we added a handful of loose tea leaves, along with dried fruit, and citrus. To achieve a complex flavor, we aged the blend in a chilled environment for one month. The finished sake cider was blended with our traditional wild yeast fermented cider and then canned.