Test + Brooklyn Kura KOKU

Rice Lager [4.75%]
1st Edition, 2025
koji rice on sake lees

Koji has played a key role in fermentation for over 2,000 years, perhaps most notably in sake production. More recently, modern applications have captured the collective imagination of chefs and over the last decade, koji seems to have found its way into every corner of the culinary world.

A few years ago, inspired by work being conducted at the Noma Fermentation Lab, we began experimenting with cultivating with koji rice. In 2023, we debuted a pilot batch of our 1st attempt at a koji rice lager during Lovullo-fest at @blindtigeralehouse
This iteration of Koku, properly lagered for a period of 8 weeks and cold-conditioned with kasu from our friends @brooklynkura is presented completely unfiltered and unfined.
We’ve allowed the sake lees to remain in suspension so available while supplies last. Limits and availability are subject to change at a moment’s notice.
The pour is soft and crispy with a perfect, pillowy cap of foam.We’re excited to see how this one evolves during the Spring months ahead.

Koku cans release today [Fri 2/28/2025] via the tasting room at 302
Metropolitan Ave in Williamsburg. 4pks will be sold on a first-come-first-served basis. Can sales will continue through the weekend and remain available while supplies last. Limits and availability are subject to change at a moment’s notice.