Ginjo Beer or Sake-Yeast Beer

Color: Pale to dark brown

Clarity: Slight chill haze is acceptable

Perceived Malt Aroma & Flavor: Very low to medium

Perceived Hop Aroma & Flavor: Low to medium and in harmony with sake-like character

Perceived Bitterness: Low to medium and in harmony with sake-like character

Fermentation Characteristics: These beers are brewed with sake yeast or sake(koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident.

Body: Varies depending on original gravity. Mouthfeel also varies.

Additional Notes:

High carbonation should be evident.

• Color SRM (EBC): 4-20 (8-40 EBC)
• ABV: 3.4%-8.2% (4.3%-10.2%) %
• IBU: 12-35
• AE - Apparent Extract: 1.008-1.020(2.1-5.0 °Plato)
• OG - Original Gravity: 1.040-1.090 (10.0-21.6 °Plato)