By using sake rice (Matsuyama Mitsui) from Ehime Prefecture and lagging it firmly, It expresses a clean umami flavor and sharp sharpness. The gorgeous aroma of hops and the sharpness matched, RiceLager. It goes perfectly with Japanese food and sushi with broth. ----------- Brewing Notes ----------- We used Matsuyama Mitsui, a rice suitable for sake brewing from Ehime Prefecture. Sake rice is usually cultivated under contract between the brewery and the farmer. It seems that there is nothing else on the market, so I asked the Ministry of Agriculture, Forestry and Fisheries of Ehime Prefecture to force myself to look for it. A farmer in Saijo City specially shared the items that had been stored for his own use. After polishing to 50% at the island's rice mill to remove any unpleasant tastes, it is carefully cooked over a gas fire Put in with malt when mashing. By aging firmly at low temperatures, It expresses the richness and sharpness of the rice. This time, I didn't dry hop it, and it was a drinkable cup that I wouldn't get tired of drinking more than ever. It goes well with sushi and sashimi, as well as ethnic dishes with spices. Alcohol content: 5% Contents: 350ml