Origin
Glass
Serving Temperature

23°

Tasting Notes
Description

These beers are brewed with sake yeast or sake (koji) enzymes. The unique aromas of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop aromas.

Quantitative
  • SRM Color Scale
    4 - 20
  • International Bitterness Units (IBUs)
    12 - 35
  • Alcohol by Volume (ABV)
    3.4% - 8.2%
Flavor
  • Hop Aroma/Flavor
    Low to medium and in harmony with sake-like character
  • Malt Aroma/Flavor
    Very low to medium
Food Pairings
  • Cheese
    Chèvre Cheese
  • Entrée
    Ramen, Sashimi, Tempura, Toro, Chanpurū, Pork Belly
  • Dessert
    Sorbet Trio, Fruit Desserts
Appearance
  • Clarity
    Hazy
  • Color
    Pale to dark brown
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