The brewing of Echigo Stout is done with 100% malt, and can take up to three months to complete - two months longer than the norm. The brewers are rewarded for their efforts with a spectacular roasted aroma and great depth of flavor. This results in a delicious Stout with aromas of nuts and chocolate with a lively and rich coffee finish.
Irish Dry Stout
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.