Kaizen White
Equal Parts Brewing

Kaizen White is a project rooted in trying to get just a little bit more nuance and subtlety from an already great food-pairing beer. In it, we use Koji, a special mold used in sake-making, to convert the starchy rice into sugar rather than mashing it with barley like in normal Kaizen. This additional step, with a 3-day fermentation of the rice, adds additional complexity and character to the beer that we could never achieve with a standard mash. It is truly an exercise in details, the result being the most complex version of Kaizen we have ever released.