The combination of hibiscus and raspberry works well here. Hibiscus brings a deep, almost wine-like tartness and a vivid pink colour; cold-pressed organic raspberry softens the edges with fruit. The result is floral, tart, and clearly flavoured without being sweet. Like the rest of MOMO's range, this is brewed in small glass jars in London, left unfiltered, and unpasteurised. The carbonation is light, the finish is delicate. If you find straight kombucha too vinegary, the raspberry does a reasonable job of taking that edge off.