JIN JIN Enzymes Concentrate Aperitif is positioned within the East Asian Koso fermentation tradition, a centuries-old practice of fermenting fruits, vegetables and other plant matter to concentrate enzymatic activity. JIN JIN sources its base from over 30 fruits, vegetables and mushrooms grown in Thailand, fermenting them in small batches using acetic bacteria, Lactobacillus Plantarum and wild yeast over a period of more than six months. The resulting concentrate is raw and unpasteurised, with no artificial additives. Each 600ml bottle provides around 30 servings at 20ml per pour, making it closer to a functional concentrate than a conventional ready-to-drink aperitif.