Rice Lager Made with Rice from Kokuraminami Ward Debuts on Tap at Brasserie SOMA
A new rice lager has been tapped at Brasserie SOMA (Kokura Brewing), the brewpub in Uomachi, Kitakyushu. An Instagram post introduced it as a beer made with "Gin no Sato" rice from Kokuraminami Ward, presenting it as a light, easygoing new addition that also suits weekend daytime drinking.
Hop BroToday’s new release is a New Beer on Tap rice lager. Very much in the Brasserie SOMA, Kokura Brewing spirit, with the local atmosphere built right into it.
MugiWait, a rice lager means a lager made with rice!? Does it smell like cooked rice?
Hop BroClose, but not quite. This one uses Gin no Sato rice, aiming for a gentle grain character while keeping the finish crisp and lager-like.
MugiGentle grain character sounds like a soft, slightly sweet vibe? Or is it one of those things that just makes the beer easier to drink?
Hop BroExactly. It gives the beer a rounder mouthfeel without letting the hops take over. That means a light, easygoing drinking style, which makes it great for daytime drinking.
MugiOh wow! So you can stroll around Uomachi, loop through the Tanga Market area, and then have a drink? A brewpub in Uomachi definitely has my attention!
Hop BroRight. It’s a locally rooted spot in Uomachi, Kokurakita Ward, Kitakyushu, and since it centers on its in-house Kokura Brewing, it’s strong when it comes to talking about local ingredients.
MugiAnd it’s open for daytime service from 11:30 to 13:30 too? That’s so great for dropping in before or after lunch!
Hop BroThe post even called it a "beer-friendly day," so the weekend day drinking push is pretty serious. Since it’s a lager, it goes down smoothly as a first drink, and it’s perfect for a stop along the way while you’re out walking around town.
MugiJust imagining it makes me want to drink it! It’s perfect for a weekend pint, and today both me and Hop bro are feeling like a toast at SOMA would be just right.
Brasserie SOMA (Kokura Brewing) announced the debut of its "Rice Lager" in its latest post as a New Beer on Tap. The key point this time is that the beer uses Gin no Sato rice from Kokuraminami Ward as an ingredient. With a design that makes use of locally grown rice, the post suggests a glass aimed at bringing out the gentle character of grain while keeping the easy drinkability that defines a lager.
The shop is a brewpub in Uomachi, Kokurakita Ward, Kitakyushu, Fukuoka Prefecture, and is known for building a regional beer experience around its in-house Kokura Brewing. A release like this, which clearly explains the background of the ingredients, does more than simply announce a new tap; it also gives drinkers a better sense of "where this beer comes from and what they are drinking."
The post also says, "It looks like a beer-friendly weekend" and "Please stop by for daytime drinking." As for business hours, the listing shows daytime service from 11:30 to 13:30 and evening service from 17:00 to 22:00, so if the timing works out, you can aim for the new tap starting at lunchtime. It is also an easy stop to add to a stroll around the Tanga Market area, making it a good place to drop in for one drink during a walk through the city.
A "lager made with local rice" is a style that can balance familiarity and individuality especially well within craft beer. For anyone who wants to check out the character of local ingredients from a direction different from the usual hop-forward pint, this rice lager is a new release worth watching.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s new release is a New Beer on Tap rice lager. Very much in the Brasserie SOMA, Kokura Brewing spirit, with the local atmosphere built right into it.
MugiWait, a rice lager means a lager made with rice!? Does it smell like cooked rice?
Hop BroClose, but not quite. This one uses Gin no Sato rice, aiming for a gentle grain character while keeping the finish crisp and lager-like.
MugiGentle grain character sounds like a soft, slightly sweet vibe? Or is it one of those things that just makes the beer easier to drink?
Hop BroExactly. It gives the beer a rounder mouthfeel without letting the hops take over. That means a light, easygoing drinking style, which makes it great for daytime drinking.
MugiOh wow! So you can stroll around Uomachi, loop through the Tanga Market area, and then have a drink? A brewpub in Uomachi definitely has my attention!
Hop BroRight. It’s a locally rooted spot in Uomachi, Kokurakita Ward, Kitakyushu, and since it centers on its in-house Kokura Brewing, it’s strong when it comes to talking about local ingredients.
MugiAnd it’s open for daytime service from 11:30 to 13:30 too? That’s so great for dropping in before or after lunch!
Hop BroThe post even called it a "beer-friendly day," so the weekend day drinking push is pretty serious. Since it’s a lager, it goes down smoothly as a first drink, and it’s perfect for a stop along the way while you’re out walking around town.
MugiJust imagining it makes me want to drink it! It’s perfect for a weekend pint, and today both me and Hop bro are feeling like a toast at SOMA would be just right.
