|Energy||155 kJ / 36 kcal|
|including saturated fatty acids||0 g|
|including Sahara||8.2 g|
|Dietary fiber||0 g|
Imperial look and with an imperial character Imperial Kvass – dark quality kvass produced by the method of traditional fermentation. Kvass owes its rich bread taste to ripe grains and knowledge, passed down from generation to generation by masters of kvassar. The pure birth of the kvass is evidenced by its pure and saturated color, as well as the sparkling cap of foam formed during pouring.
To prepare kvass, fermentation of malt is necessary. Fermentation produces a small amount of alcohol, but a drink with a 0.5% alcohol content is not considered alcoholic.
water; glucose-fructose syrup; kvass wort made from rye , barley and wheat ; yeast; carbon dioxide; acidity regulator – citric acid; preservative – sodium benzoate.