Ama Brewery : N°540 Lemon Grass

Characteristics and tasting advice for N°540 Lemon Grass by Ama Brewery

Tasting

Appearance
Beautiful pale yellow hue with green highlights, brought to life by a fine, persistent effervescence.

Nose
Expressive, the nose opens with notes of citrus leaves and lemongrass, accompanied by fresh green herbs. The bouquet then evolves toward hints of pine, lavender and aromatic resins.

Palate
Light and linear, the palate reveals aromas of dry hay, ginger and anise. The finish offers a clean lemony sweetness, enhanced by a subtle herbal accent.

Food and tea pairings

This N°540 Lemon Grass pairs perfectly with Southeast Asian cuisine, sushi and coconut milk-based curries. This sparkling beverage also goes well with fatty meats, pasta with fresh herbs such as pesto, marinated vegetables, as well as light desserts such as tiramisù.

Serving and cellaring

It is recommended to serve N°540 Lemon Grass between 11 and 13°C in a white wine glass.

A Basque kombucha with herbal and lemony notes

The estate

Ama Brewery was born in San Sebastián, in the Spanish Basque Country, from the meeting of Dani Lasa and Ramon Perisé, former chefs of the two-Michelin-starred restaurant Mugaritz, and Sancho Rodríguez, an artisanal winemaker from Granja Remelluri in Rioja. This House produces sparkling fermented beverages with a very low alcohol content, using wild fermentations and rigorous sourcing that favors organic farming. The pure spring water of the Basque Country and carefully selected fine teas set this unique approach apart, a fusion of fine gastronomy, artisanal viticulture and fermentation research.

Origin

The organic lemongrass used to craft this Spanish naturally sparkling beverage comes from the Beira Interior region of Portugal, near Castelo Branco, where it is grown by Henrique Manso and Rosário Martins. This exceptional raw material gives this kombucha its distinctive lemony and herbal aromatic profile.

N°540 Lemon Grass is a contemporary reinterpretation of ancestral secondary fermentation techniques. This approach relies on precise microbiological control and natural fermentation. Basque natural spring mineral water is combined with organic sugar, organic green tea, organic black tea and organic elderflower extract.

Grape varieties

Organic lemongrass and organic green tea.