Yaho's Beer Cafe Ninkashi 5th Anniversary Beer "Yaho's Goddess Hashio Shioshi" has been remixed according to the season of plum blossoms.

I wanted to make a refreshing beer that blows away the air of the rainy season, so I added Kishu Nanko plum juice to my favorite gose style. The scent of plums, the nuances of rosemary, and the scent of hops support them. The slightly but surely felt saltiness and minerality mellowly combine the sharp flavors derived from plums, and because of the compatibility with the aroma component of rosemary, it is as if pickled with red perilla even though Shiso is not used. You can also feel the nuances of dried plums. The acidity is a combination of lactic acid and lactic acid, which is more effective and refreshing than the previous work. However, it is not as sour as lambic.

Rosemary, coriander seeds, and two hops (Nelson Sauvin and Sabro) are added after lowering the wort temperature. Nelson supports the aroma of unripe plums, and Sabro supports the aroma of ripe plums. Each one has a lingering look. Rosemary is a plant of the Labiatae family that goes well with plums and has a good scent, but it also plays a role in organizing the whole. Speaking of gose, it is salty, but this time I used German rock salt alpensalz as well as last time.

I myself am a big fan of plum blossoms and was very much looking forward to the release of this beer. Plum is one of the representative fruits of Japan. The onigiri ingredients are plums! The ochazuke at the end of the drink is also plums! Especially recommended for those who love umeboshi sour!