Very nice. Looks brilliant. I'm glad it worked out this time.

Thanks for sharing. Your recipe will be added to my brew-list.

Another fantastic informative episode. It looks and sounds amazing,never brewed one but if I do I’ll do this one as you’ve definitely put the leg work in. Fantastic nice one cheers 👍🍻

I am glad your brewing this was successful, especially after all the work you put into it. A video on the " failure " you had I believe would be informative. Thanks!

Great looking beer! I couldn't get over how clear your OG sample looked. Must have your process locked down rightly!

lagered on last year using s189 yeast and was one of my best lagered beers. used rice flakes/rice syrup/dextrose/carafa/pilsner malt. dry super clean and a banger for a hot aussie day. It is certainly an underestimated brew for sure. Hoorah!

my new and improved rice lager was  spot on! i used crisp hana pils malt for my base and actual japanese rice with a mix of saaz and sorachi ace. using 34/70. i redid my last recipe and lagered for almost 6 weeks. im adding this one to the books for a rebrew later in the spring hopefully.

although some of the ingredients do not relate to Australia, i have to say that you really know your stuff well done!!

The rice lager was actualy developed specifically to go with food.  Japan is basically tried with France as a culinary giant as they designed and implemented many techniques and tools that have been incorporated into many cultures' techniques around the world.  So this beer was developed with food in mind and it bodes well that it pairs nicely with it.

Great work, looks beautiful! Definitely a style i want to try. In terms of commercial Japanese beers, i'm quite certain that Sapporo still uses Sorachi Ace. We get it here in the states - the standard premium lager (though most of it is brewed in California), and it has that distinct herbal/dill note, and I do love it. Though, i don't know if that's a rice lager or all-malt like Kirin, and don't remember if you were making that distinction lol. Anyhow, always enjoy your videos. Cheers!

Interesting comments about hops.  I feel like every time I’ve seen a shared recipe for ‘Japanese Lager’ it’s included Sorachi Ace. Often along with a complaint about the taste of Sorachi Ace.
Could be selective memory though. I may be just remembering mentions of Sorachi Ace, which I think I’ve only seen mentioned in Japanese Lager recipes.
I have consumed a few of these (commercial) beers, but not very often. Asahi acquired our local brewery a few years ago and I’ve noticed Asahi Super Dry started showing up at local taps. I tried one earlier this year but one was enough. I think I’d rather the local macro lager.

Was that clarification just from lagering or did you add finings?

What kind of mashing system do you use?

my japanese rice lager i recently made didnt turn out so great. my others have but not this one. i used toasted flaked rice and it really took over the whole beer. not in a positive way either. im going to use 6 row and regular flaked rice in my next rice lager. i did use mt hood hops, saaz, and sorachi ace. but the toasted rice covered the aroma and taste of the hops. well better luck next time

Very informative, but I am not sure if it’s worth the effort over buying a can of the commercial beer. But that could be said for most beers!

im redoing my japanese rice lager. im curious what was your ibu? im aiming for 22 ibu and im using just hallertau hops 100 percent. also im giving the baja yeast a go. i think its way better then 34/70. i did use diamond lager before and i dont think it was my best to go yeast.