Sūpāsawā will become your best friend in the back bar. A blessing for bartenders and mixologists, it makes mixing cordials and shrubs as easy as 1-2-3. Meticulously crafted from distilled water, five different types of acid, a little sugar and a pinch of salt, Sūpāsawā makes your cocktails sing and pop.
Visit the website: www.supasawa.co
We really did make the cleanest and most purified type of water, by stripping inorganic salts and organic substances from it through distillation. We boiled water into steam and condensed it back into liquid, leaving behind most of the impurities.
Citric acid is without doubt the best known of all acids. It is an organic acid that is naturally found in high concentrations in lemons and limes, and it is together with malic acid, it’s every kid’s first encounter with a sour flavour.
Succinic acid is an organic acid that is mainly used as an acidity regulator and flavour enhancer by adding a touch of umami to the sour flavour.
Phosphoric acid is a weak inorganic acid that is responsible for the sour and tangy flavour of, for example, jams, colas, and lemonades. It adds a distinct bite to the acidity balance.and space saver.
Malic acid provides a more mellow, pleasant, and refreshing kind of sour flavour. This organic acid is naturally found in apples, apricots, berries, cherries, grapes, peaches, pears, plums, and quince. It is very clear and pure in rhubarb, and gives salt and vinegar crisps their typical tartness.
Tartaric acid is another organic acid that occurs naturally in grapes, bananas, grapefruits, and tamarind fruits. It adds a salty touch and an astringency to the sour flavour.