Not really worth the effort of brewing, but still not so bad that I finished three small cups.
Brewed 4g per 100mL water at 95C for three infusions 30-15-30 sec. Made ten other preparations, but this produced the most balanced and pleasant flavor.
All preparations leave this tasting like overcooked popcorn, but using high temp, relatively high concentration, and short-shorter-short steep time lends a more mineral roast note to the aroma and nose, slight butter impression, pleasant crispness as it cools, and a slight lingering sweetness common of brown rice.
Tastes nice cold, but wouldn’t want to load it with ice.
That’s about all I have to say about that. Fairly stale and there are much better hojicha examples to be had at not much higher than this ridiculously low price.