This unique saison is brewed with Koji-kin (Aspergillus oryzae) which is a vital ingredient to create sake, and fermented by a combination of sake yeast and Belgian saison yeast.
Koji is first liquefied in a separate cooker for starch conversion to create glucose and citric acid, then transferred into the malt mashing tank. Sake yeast is used in the primary fermentation mainly work for glucose, and the Belgian yeast to complete the secondary fermentation. Fragrant yuzu juice is added at the very end of the fermentation to keep the fresh flavor.
This beer has a distinctive sweet flavour of rice koji and a natural acidity caused by the fermentation with an aromatic kick of Yuzu citrus.
