Koji mold spores and New Zealand hops

Since most of us won’t get to exotic New Zealand or Japan, we brought these interesting flavors to the Midwest for your brewing pleasure!

We got your Koji mold to make sake and 8 varieties of New Zealand hops.

Rakau – apricot with some pine
Pacific Jade – bold herbal, hints of citrus & pepper
Pacifica – classic hallertau with some citrus & black pepper
Mouteka – lemon & lime hint of tropical
Kohatu – intense tropical fruit & pine needle aroma
Waimae – intense tangelo & citrus with subtle pine
Wakatu – restrained floral & zested lime
Nelson Sauvin – distinct wine fruitiness, gooseberry, Sauvin Blanc wine

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