TOBA TOBA COLA Craft Cola Syrup 310g

TOBA TOBA Cola Syrup — made on Kikaijima with no additives or artificial coloring. It pairs beautifully with sparkling water, alcohol, hot milk, or even cooking. A gentle drink that people of all ages can enjoy. https://tobatoba.jp/nextimg/%2F_next%2Fstatic%2Fimage%2Fassets%2Fimages%2Fbottle_on_hand.11f3eca9a9d60cd31b896ad84b37069c.png/1920/75?url=%2F_next%2Fstatic%2Fimage%2Fassets%2Fimages%2Fbottle_on_hand.11f3eca9a9d60cd31b896ad84b37069c.png https://tobatoba.jp/nextimg/%2F_next%2Fstatic%2Fimage%2Fassets%2Fimages%2Fabout_detail04.31d85ba735d7ec795d1eeb923c0b6875.png/3840/75?url=%2F_next%2Fstatic%2Fimage%2Fassets%2Fimages%2Fabout_detail04.31d85ba735d7ec795d1eeb923c0b6875.png The base is the aromatic native citrus of Kikaijima, Bergamot Shīku, a precious fruit often discarded simply because it’s too sour to eat and difficult to ship from the remote island. We blend it with Kikaijima brown sugar, kola nuts, and 14 different spices, age the mixture, then extract it slowly at low temperatures for a smooth, rounded flavor. A botanical craft cola syrup that brings comfort and a natural boost of energy. TOBA TOBA COLA – Medium Bottle (310g) https://imagedelivery.net/QondspN4HIUvB_R16-ddAQ/5e3402e394cf7b0684e7df0b/f8b814f4fe39a5f34a66.jpg/fit=cover,w=648 Approximate servings per bottle: ・Craft Cola: about 10 cups ・Cola Highball: about 10–11 cups ・Cola Beer: about 20 cups TOBA TOBA COLA Recipe Ideas ・Mix with strong soda → Craft Cola ・Mix with milk → Milk Cola (chai-like) ・Mix with hot water → Warm Cola ・Mix with whisky → Cola Highball ・Add to wine → Mulled-wine style ＊Great with desserts, ice cream, and meat dishes. ＊Refrigerate after opening and consume soon. https://youtu.be/6xIk5uV77yU?si=Si3ItmLZ5278kAj3 Handcrafted in small batches on Kikaijima and delivered with heartfelt care. “TOBA TOBA” means “cheerful, excited” in the local Kikaijima dialect, a language currently at risk of disappearing. Winner of the 2022 Amami Handmade Grand Prize. Carrying forward a disappearing island culture — and bringing new life to it. My husband and I met in Singapore in 2012, where we became fascinated by the rich world of everyday spices. When we returned to Kikaijima to get married, I discovered that the island’s native citrus — Bergamot Shīku — was wonderfully fragrant yet too sour to eat. Because of the island’s remoteness, transporting the fruit is difficult, so most of it simply falls to the ground unused. It felt like such a loss. I began making candied citrus with the fruit, and remembered a small shop near our home in Singapore that sold herbal-style drinks. That memory sparked my journey into making craft cola by hand. After leaving the island once, I realized how deeply my family and the people of Kikaijima had supported me. Now, with parts of the island’s culture slowly fading, I want to preserve what remains through my work. We are taking on a challenge: to share a product born on a small southern island with the rest of the world. Together, my husband and I handle everything — from design and photography to production — while protecting the island that makes this craft possible.