Koshihikari Rice Lager
Echigo was the first microbrewery from Japan. Their koshihikari rice lager is their flagship product and a beer every drinker should know. Echigo Koshihikari Rice Lager is brewed in a German-style using the complex and rare decoction mashing method. The end result of the process is a little more richness and complexity from what would be an otherwise feather-light beer. Steamed rice on the nose, but smooth and slightly hoppy on the palate makes this beer a must try.
About the producer
One of Japan’s major craft beer companies and its first beer microbrewery is Echigo Brewery located in the heart of Niigata Prefecture, a region known for its quality rice and sake production, this brewery formerly produced sake for over a century. When the government reformed the liquor tax law in 1993, the brewery established a beer production factory in order to put more unique types of beer into Japan’s beer market. The business was finally launched in 1995.
Sake and beer are both alcohol brewed from grains, but the production process and required skills are different. Echigo Beer went through a process of trial-and-error to find the best flavor for each product. Not only producing stout, Weizen, ale and pilsner, they invented unique, lager beer made from Niigata's super-premium, short-grain rice calledKoshihikari.
Using a time-consuming decoction method originated in Germany, Koshihikari Echigo Beer delivers sweetness from the rice variety to satisfy even non-dry beer drinkers. It contains 5 percent alcohol, has a crisp, refreshing flavor, and flows exceptionally smoothly for superb drinking enjoyment. It goes well with all Japanese dishes, especially sushi.