Qrew - Mayuka

When the first Japanese breweries started up at the end of the 19th/beginning of the 20th century, they were mainly modelled on the way beer was made in Germany and brewed bottom-fermented beers (lagers). However, the barley grown in Japan was only suitable for beer production to a limited extent, so the breweries began to mix barley and rice. The Japanese Lager was born and is characterised by its lighter body, which comes from the rice. Chris interprets this typical lightness with precision and a touching finesse. Citrusy notes are underpinned by elegant cereal flavours. The beer is round and creamy on the palate until a light hoppy note invites you to take the next sip.