Haccoba

Description

This time, we tried brewing using yellow koji that had been specially smoked by haccoba. The concept is to create a smoked beer that is easy for anyone to drink by making the body lighter and reducing the alcohol content, thereby increasing drinkability. By using koji smoked with cherry wood chips, the koji's natural enzymes (alpha amylase) promote saccharification (making the beer lighter), and at the same time, a smoky aroma is imparted to the beer. The enzymes in the koji give it a light finish and keep the bitterness low, making it highly drinkable.It performs well before and during meals.It's also recommended as a palate cleanser after a heavy beer.