This autumn's seasonal moju is gardenia and tangerine peel. To the six base ingredients we add gardenia fruit and dried tangerine peel. The gardenia turns the moju golden; the citrus of the peel keeps it light.
At your session, choose between traditional moju and this autumn recipe. The tag on your tray tells you which one you're making. Both are also sold as finished bottles at the shop.
We started seasonal moju this spring: beetroot for a pink spring, ginseng for summer. Winter's is still in the making.