Coconut is up front in the aroma with the yuzu behind it playing a supporting role. Once you get beyond the initial nasal shock, the combination of unconventional yet surprisingly complementary flavor components creates a remarkably drinkable kombucha. In the flavor, there’s more balance with lots of tropical vibes, and the sea salt is a nice touch. The coconut is mild enough to pick up in the initial aroma and just a tad on the finish, while the yuzu provides just enough citrus to be an overall enhancement. The base kombucha is solid, medium-low acidity with no acetic.