Intense, ricey, uninhibited-- this nama nigori is fizzy on opening with a serious, mineral finish. After a few days, the nama carbonation subsides and it gains a different sort of complexity: lactic yogurt, fresh fennel bulb, pomelo, lime zest, just-ripe banana and fresh rice flour.
Made by the one and only Andrew Neyens in his tiny brewery in Seattle, Washington.
Stats:
- Location: Seattle, WA
- Rice: Calrose (CA)
- Polishing: 60%
- Yeast: #901