The filtration phase was invested with large amounts of horsetail pine pine needles to provide intense citrus peel aromas and vague resinous notes, and the fermentation phase was dry-hopped with three American hops to provide a fuller, more complex aroma. There is also a thiol liquid yeast that provides a white grape-like aroma. In order to pursue a crisp body, the caramel malt was completely discarded to minimize the residual sugar in the wine, so that the wine does not hang around in the mouth and throat, creating a "mushy" feeling. The alcohol level is relatively low, so you can drink it all the time.