Koi Rice Lager brewed with Sake Lees
Fermented rice used in the production of our sakes adds a perfumed floral overlay of honeysuckle and jasmine to a crisp, subtly malty pilsner reminiscent of the imported lager beers typically served at your neighborhood sushi place
Pilsner malt, Nugget Hops, Pressed Sake Rice Lees
Beer nerd facts
Sake lees (or sake kasu) is the spent rice left over after sake production. Because rice does not naturally contain the enzymes to break down the rice starch matrix into fermentable sugars, a fungus called koji is used to co-ferment rice sake with traditional brewer's yeast. The koji leaves a distinct sake flavor in the spent rice after the liquid sake is pressed out of the solids. These pressed solids are thrown into the mash tun and offer a twist on this adjunct lager.