To make this beer, we rinsed and steamed Super Premium Koshihikari rice, then inoculated it with koji spores courtesy of our pal Richard @theyeastdaddy from @escarpmentlabs. This is basically the same way that the Sake-making process is started. After 2 days of cultivating the koji and allowing it to form enzymes that boost the fermentability of the rice, we then mashed the koji rice with pilsner malt and went through our usual brewing process, adding a moderate amount of Huell Melon hops then fermenting low and slow with a favourite clean lager strain. After fermentation, we conditioned the beer on some high quality yuzu zest and juice before extended lagering.
Zippy, bright, with a unique citrus twist and distinct koji umami/nutty/funkiness to it that I genuinely have a hard time describing but it's really lovely.