This beer's kiwi notes are subtle. They were definitely more pronounced after first bottling, but seemed to have dropped somewhat during the conditioning process. It should be noted that there is more sentiment in these bottles, which is likely kiwi particulate. Big poppy sulfur up front, issipates into a more pleasant fruity aroma, that's peachy but hints at the kiwi that builds as the bottle warms. cleaner and less complicated than the unfruited, but has a slight note of kiwi and kiwi skin in the finish. Less than unfruited, but well balanced.

■Fermentation Vessel(s): A blend of used French oak red and white wine barrels and Japanese red
wine barrels
■Time: 1.5 years in barrel
■Adjuncts: 0.17kg/L Fujikawa (Shizuoka) kiwi fruit
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage: Store in a cool, dry and dark place.
■Serving Temperature: 4-10C
■Glassware: Tumbler, Tulip, Flute, Snifter

When opening these bottles, a corkscrew wine opener may be needed. It's also recommended that these bottles should be opened in the presence of a sink as they may foam over. Please be careful of the cork as it will often pop and fly off.

Do not disturb the bottle during storage and store upright. Do not agitate the bottle before pouring. There will always be a layer of yeast and bacteria at the bottom of these bottles that should not be poured into the glass and remain in the bottle. Pour gently and slowly tilt the angle of the bottle to prevent the settled microorganisms from entering the glass.