アングリーシーズー山椒エール

「山椒」は日本原産のミカン科の植物で、独特のピリッとした痺れるような香りが特徴。山椒の持つ青々とした柑橘の香りを引き出すため、乾燥させた「青山椒」を使用。種を除去し、ワールプール時および二次発酵時に投入した。味わいを整える目的で、柚子の皮を二次発酵時に投入。
Sansho(Japanese Pepper) is a member of the tangerine family of plants native to Japan, and is characterized by its distinctive refreshing fragrance and a numbing stimulation. In order to bring out the lush citrus aroma of sansho, dried "Blue Sansho" is used. The seeds were removed and added during whirlpool and secondary fermentation. Yuzu peel was added during the second fermentation to enhance the flavor.