今日はおビールのご紹介。世界コンクールで金賞をはじめ、数々の受賞歴を誇る大阪・箕面ビールと、米作りから酒造りまで自蔵で手がける「一貫造り」にこだわる、大阪・能勢の秋鹿酒造のコラボビール。
今回で4度目となるこのコラボビールは、秋鹿酒造で大切に栽培された山田錦の麹米を約10％使い、麹の酵素を最大限に生かせるように仕込み工程ではなく発酵工程で投入されています。
ほんのり残る米の風味、ビールらしい複雑な苦味、そこに吟醸香の様な余韻。日本だからこそできるビールの楽しみ方の一つですね。
公式オンラインストアでは既に完売しちゃってますが、まだ売ってるお店もあると思うので、どこかで見かけたら飲んでみて下さい。
原材料名：麦芽・ホップ・米麹
アルコール分：7.0度
製造者：株式会社箕面ビール
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[Saruyamshikao]
Introducing beer today. A collaboration beer between Minoh Beer in Osaka, which has won numerous awards including the gold medal at the world competition, and Akishika Sake Brewery in Nose, which is particular about “consistent brewing”, which is a self-made beer from rice brewing to sake brewing.
This collaboration beer, which is the fourth time this time, uses about 10% of Yamada Nishiki’s koji rice, which was carefully cultivated at Akishika Sake Brewery, and is added in the fermentation process instead of the preparation process so as to make the best use of the enzyme of the koji. increase.
A slight residual rice flavor, a complex bitterness like beer, and a lingering finish like ginjo incense. It’s one of the ways to enjoy beer that can only be done in Japan.
The official online store has already sold out, but I think there are still stores that sell it, so if you see it somewhere, please try it.
Ingredient name: Malt, Hops, Koji
Alcohol percentage: 7.0%
Manufacturer: Minoh Beer Co., Ltd.
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