Koji is an amazing organism that is responsible for potent potables such as sake and shōchū as well as savory staples of Japanese cuisines like soy sauce and miso. Akahoshi Biiru underwent secondary fermentation on eight pounds of koji inoculated rice resulting in a beer with notes of Big League Chew bubblegum, peach pits, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and thoughtful beer to pair with beautiful, unique, and thoughtful bowls at Akahoshi Ramen. Kanpai!
This version was conditioned on Cedar
ABV: 5.2%
Production Time: 12 Weeks
Fermentation Vessel: Stainless Steel
Koji is an amazing organism that is responsible for potent potables such as sake and shōchū as well as savory staples of Japanese cuisines like soy sauce and miso. Akahoshi Biiru underwent secondary fermentation on eight pounds of koji inoculated rice resulting in a beer with notes of Big League Chew bubblegum, peach pits, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and thoughtful beer to pair with beautiful, unique, and thoughtful bowls at Akahoshi Ramen. Kanpai!
This version was conditioned on Cedar
ABV: 5.2%
Production Time: 12 Weeks
Fermentation Vessel: Stainless Steel
