Before brewing, rice was added to the mash tun and steamed. Afterwards, it was cooled down to 30 degrees and inoculated with Koji spores for 48 hours. The Koji “mold” produces enzymes that will assist flavour and fermentation downstream in the process, similar to how Sake is made. Once the Koji is incubated for 2 days, a normal pilsner mash in is added on top, and brewed as usual. The Koji will impart a unique funky flavour to the beer, as well as some Sake attributes.
Sweet, stonefruit, clove, and a slight funkiness.
Pale yellow, with slight haze. Very light in colour, medium head retention
Cloves, stone fruit, and sweet aftertaste
Medium-big body, medium carbonation, with a creamy mouthfeel
Pilsner malt, rice, koji, sake yeast