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Slightly fruity
Easy to drink
Akatombo is usually brewed at the end of the brewing period (around May).
After 4 months of maturation, the acidity of Akatombo is matured and the corners of the acidity, which is typical of Senkyoku, are removed.
Akatombo yeast is not very resistant to low temperatures, and if you manage the malt as you normally do, you may end up damaging the yeast.
We let the yeast grow comfortably and slowly, eating slowly every day (while the yeast eats koji), taking care not to let the mash mature at low temperatures, and taking it easy enough to feel the coolness of the air.
This also makes the process feel somewhat like "long autumn nights.
The yeast's preference and the speed of fermentation give us the feeling of "autumn".
(Brewer's comment)
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