Sin-Yang-Ogchasjip

Made by the owner who personally brews it for over 24 hours with 16 different herbal ingredients.

Purchased from farms in autumn, stored, and made by grinding it directly.

Made by purchasing high-quality jujubes and boiling them directly every two days.

It takes time to brew each cup as we purchase freshly roasted beans from the barista every week, but the taste of the coffee is different.

Arrowroot is purchased in early winter and only the pure extract is squeezed and stored for sale at health stores, so it contains starch and is thick. If it is too thick, you can dilute it with water.

After preparing strawberries purchased from farms in spring, we store them and then blend them with a little syrup and milk before serving to our guests.

Purchased plums from Spring Love Farm, fermented in a jar for over 3 years, then diluted and served to guests.

Made by grinding more than 12 types of grains at the local mill every week.

In autumn, ginger is purchased from farms, washed, and then juiced at a health store. It is directly brewed and diluted before being served to guests. If it is too strong, you can dilute it further before drinking.

In the fall, farmers purchase omija, make an enzyme, and store it to dilute and serve to guests. If it is too strong, you can dilute it further before drinking.

This seasonal drink is only available from May to August. It is served with various nuts, including black sesame powder and soybean powder.

This is handmade yuja tea purchased directly from the farm.