is/was brewing – Akahoshi Biiru

Koji / Ginjo Beer.

Koji is on amazing organism that is responsible for potent potobles such as sake and shöch 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 resulling in a beer with notes of Big League Chew bubblegum, peach pils, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and hagat bert air with beautiful, unique, and thought orls at Akhoshi Ramen.