A geeky endeavor that turned delicious or “Oishii” in Japanese. First we steamed sake rice, added Koji molds spores to it and watched the magic happen. The Koji mold rice is then used in the fermentation process. And finally we added Klamath Lake blue-green algae, just because we can, and to give it the greenish hue. Bottoms up to the world’s first algae-infused Sake-Lager hybrid!
Wynkoop Brewing Company
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