DaoLu, which translates to “rice essence,” is a family tradition that Ying Grasso has brought from Shanghai to Cleveland. The fermented rice beverage, which is popular throughout Asia, is made by adding a fermentation starter to organic rice. The probiotics, fungi and bacteria break the rice down into natural glucose, producing a sweet, healthy drink made from four to five ingredients.
About 100 gallons of matcha, ginger, pineapple and strawberry banana are brewed weekly in Amba’s former ghost kitchen. Since landing DaoLu ($5.99) on shelves at Metropolitan Market in 2018, Grasso has converted kombucha loyalists and area chefs like Jeremy Umansky, who sells it at Larder in Ohio City. Grasso is eager to expand. “You don’t have to sacrifice taste for health benefits,” Grasso says. drinkdaolu.com
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