Akahoshi Biiru

Koji is an amazing organism that is responsible for potent potables such as sake and shōchū, as well as savory staples of Japanese cuisine 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 highly sought-after beer available at Akahoshi Ramen. Kanpai!