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A seasonal limited-release ale brewed with kabocha squash cooked and mashed alongside floor-malted Maris Otter and several specialty malts. The kabocha is processed through a cereal cooker and added to the mash, where malt enzymes convert its starches into fermentable sugars, creating a rich, balanced wort. After primary fermentation, secondary fermentation, and a conditioning period, the result is a warm, rustic yet refined beer with gentle sweetness and elegant complexity — a true taste of Japanese autumn.
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