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HYPEBEAST’s latest food and beverage feature combines both coffee and rice-distilled shochu for a drink that’s smooth and full of aroma. Using Stumptown Coffee‘s Indonesia Sumatra beans along with rock sugar (rock sugar dissolves at a more even pace and will evenly flavor the finished product), the mixture is left to sit in a secure jar of Sengetsu Kawabe shochu for a minimum of two weeks. Simple to make, although patience is required, this drink is perfect for a summer’s day.
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