An exceedingly unusual beverage, this imperial unami stout was brewed with the hel of our friend from the East. Brewed with piles and loads of dark malts such as roasted barely, chocolate malt, black malt, and darker caramel malts, this beast packs a massive malty, roasty, toasty character with plenty of IBUs to balance it out. The batch then spent about 3 months in bourbon barrels picking up plenty of oak and bourbon notes. Well, most of it did. The secret ingredient here is a portion of the batch spent time in a bourbon barrel that was then used to age soy sauce. It adds that extra little unknown to make umami. Sip small, savor it, and always respect your elders.