采用Kettle Sour酸化工艺
酿造加入芒康古盐，喜马拉雅粉盐，新鲜芫荽籽
柑橘混合芫荽籽的香气，微妙的酸度，咸酸回口
Adopt Kettle Sour acidification process
Brewed with Muangkanggu salt, Himalayan pink salt, fresh coriander seeds
Citrus mixed with coriander seeds aroma, subtle acidity, salty and sour return
