Starbucks’ first Frappuccino to combine Western and Japanese fermented ingredients.
As the weather begins to warm up in Japan, the heat and humidity has us craving some summertime refreshment, and according to Starbucks, the best way to refuel and replenish is with the help of fermented ingredients.
It may sound like an unusual suggestion, but when Japan’s summer temperatures soar higher than those in Death Valley, we’re willing to try anything, so this year we’ll be trying the new Lemon Yoghurt Fermentation Frappuccino.
According to Starbucks, the new beverage puts the limelight firmly on the benefits of fermentation, with three specific fermented ingredients. There’s rich yoghurt, flavoursome cheese, and a hint of amazake, a traditional Japanese drink made from fermented rice.
▼ Amazake is usually served hot, and is known to have amazing health benefits, due to the koji mould used to make it.
The new release aims to highlight traditional Japanese food culture, with the fermented rice drink enhancing the cheese and yoghurt base of the Frappuccino. Starbucks will be using their own original yoghurt blend for the drink, which will be topped off with crunchy pieces of freeze-dried cheese and baked cheese sable biscuits, to add a contrasting texture to the smooth and creamy beverage.
▼ A special lemon cream sauce adds a hit of freshness to the mixture, while adding a summery yellow hue to the drink.
The mixture of Japanese and Western fermented ingredients is a first for Starbucks, which previously ventured into local specialties with the Golden Roasted Green Tea Frappuccino as part of the “let’s get excited over unknown Japan” series.
The new Lemon Yoghurt Fermentation Frappuccino will only be available for a limited time this summer, from 19 June to 18 July, sold in a tall size only, for 630 yen (US$5.20) plus tax.
Source: Starbucks Press Release
Featured image: Starbucks Press Release
Insert images: Wikimedia/emily_harbour_in_july,Starbucks Press Release
● Want to hear about SoraNews24’s latest articles as soon as they’re published? Follow us on Facebook