*Aged in barrels made from Sakura Cherry Blossom wood.
"From Japan's most prestigious brewery, Hitachino Nest Red Rice Ale brewed with barley, red rice and sake yeast
The brewing process starts with the polishing, washing, soaking and steaming of rice (25% of total grain bill) to break down complex type b-starch molecules into short type a ones. Only type A starch molecules can be converted into sugar by the use of sake yeast. Afterwards, pilsner malt is added to the mashing process. After lautering, Hallertauer hops are added in the brew kettle. Further complicating matters, two different yeasts (i.e., ale and sake yeast) must be used as regular beer yeast is not able to convert the rice sugars into alcohol.
A fermentation time of two weeks is followed by a maturation period of four weeks. Hitachino Nest Red Rice Ale is filtered, but left unpasteurized."