JuneShine is indeed classified as a hard kombucha, but it does have some unique characteristics that set it apart from traditional kombucha. Let me explain why.
First and foremost, let's talk about what makes kombucha, well, kombucha. Traditional kombucha is made through a fermentation process that involves a symbiotic culture of bacteria and yeast, commonly referred to as a SCOBY. This SCOBY consumes sugars and converts them into organic acids and carbon dioxide, resulting in the tangy and fizzy characteristics of kombucha.
Now, JuneShine follows a similar fermentation process using a SCOBY, but there are a few key differences. Instead of using the typical sweetened tea base, JuneShine is brewed with organic green tea, honey, and a unique blend of organic botanicals, herbs, and spices. This combination creates a distinct flavor profile that sets it apart from other kombuchas on the market.
In terms of taste, JuneShine is often described as being fizzy, dry, and just slightly sweet. It has a more pronounced alcohol content compared to traditional kombucha, usually ranging from 6% to 7% ABV (alcohol by volume). This higher alcohol content is achieved through extended fermentation and allows JuneShine to be classified as a hard kombucha.
So, while JuneShine shares some similarities with traditional kombucha in terms of its fermentation process and use of a SCOBY, its unique ingredients and higher alcohol content differentiate it from your typical kombucha.
I personally had the opportunity to try JuneShine and found it to be a refreshing and enjoyable beverage. The flavors were well-balanced, and the slight sweetness added a pleasant touch without being overwhelming. The carbonation level was just right, providing a crisp and effervescent mouthfeel.
I believe that JuneShine can be considered a delicious and innovative take on kombucha, offering a new and exciting option for those looking for a refreshing, fermented beverage.