Red Shiso leaves give this luscious syrup its superb colour and distinctive taste. Also known as perilla or purple mint, Red Shiso is used extensively in Japanese cuisine. The leaves are steeped to give Umeboshi (pickled plums) their red colour, dried to be used in salts and seasonings, or used to make a sweet red juice.

This sweet juice, combined here with Ume and a touch of Mikan (Satsuma), results in a fresh and versatile product with a perfect balance of sweetness and sourness. Not dissimilar in flavour to hibiscus or pomegranate, its fruity flavour is ideal in sauces and dressings, granitas and beverages. It pairs beautifully with duck, or simply add soda for a delicious summery drink.