This is a sake like you’ve never had before – incorporating hops and a bit of white koji to create citric acid. Brandon Doughan, co-founder and head brewer says, “The hops bring a very different kind of "acidity" in that the alpha acids are converted by boiling (a beer wort) to bitter compounds. You’ll get a very floral IPA nose, with strawberry and lychee profile. This drinks like a rose wine and looks like it too with a tinted hue. I loved this truly avant-garde sake chilled with a caesar salad and a few slices of pizza.
- Seimaibuai (rice kernel remaining): Calrose 50%; SMV +5; Acidity 1.9
- Brewed in Brooklyn, NY by Brooklyn Kura
- 24 fl oz (720ml)
- 14% ALC/VOL