Fukucho Seahorse

Miho Imada brews this with white kōji, which produces citric acid, and with a strain of lactic acid bacteria isolated at her own brewery. Both choices point the same direction: acidity.

Salted lemon and white peach nectar, juicy, with a layered texture.

Good with wontons in chili oil, spicy sautéed bamboo shoots, or dan dan noodles.