Japanese Black Sugar aka Kuro Sato

[Herky21]

Has anyone ever brewed with this?

http://www.aliyaleekong.com/japanese-black-sugar-or-kuro-sato/

Or this? http://www.amazon.com/dp/B001276GY4/?tag=skimlinks_replacement-20


I'm thinking of adding one or the other to an oak aged imperial brown ale. I'd just like to see if anyone else has tried either so I know what to expect and how much I should use. Thanks.

 

[The_Nid_Hog]

What did you end up doing with your kurozato? I've been thinking about the same thing myself. I brought mine back from Okinawa, and I've been trying to think of what I could brew that would use some typical Okinawan ingredients. Right now, I'm leaning toward putting together a porter using the kurozato and maybe some Satsuma imo/sweet potatoes.

 

[Herky21]

Well I thought it over and it seems most similar to molasses or an aromatic syrup. I think most people report that the actual flavor and Arona of the syrups come across better when you use them for priming sugar to bottle condition. I'm currently aging the beer on whiskey staves. At about 6 months now.

I Will probably use this to prime once the beer has aged long enough.