Tamba-Sasayama Zigzag Brewery Releases Local-Rice Kölsch “Bonchi Biyori”
Tamba-Sasayama Zigzag Brewery in Hyogo has released “Bonchi Biyori,” a Kölsch brewed with rice from Tamba-Sasayama. The beer combines the style’s clean, crisp character with a subtle sweetness, offering a light and approachable drink for both everyday meals and relaxed moments.
Hop BroA new rice Kölsch called “Bonchi Biyori” has arrived from Tamba-Sasayama in Hyogo.
MugiWait, rice in beer? Is it not just a partner for dinner?
Hop BroIt can be an ingredient, too. Tamba Sasayama Zigzag Brewery combines Kölsch crispness with a gentle rice sweetness.
MugiKölsch sounds like a German spell! What kind of beer is it?
Hop BroIt is an ale from Cologne, Germany, known for a clean, bright profile—in short, easy, refreshing drinking.
MugiOoh, then even a craft-beer beginner like me could sip it with ease!
Hop BroExactly. This small brewery in Fukusumi uses more than ten yeasts and keeps things creative through small-batch brewing.
MugiMore than ten yeasts? Are they backstage yelling, “IPA team, you’re on!”?
Hop BroI love that image. Yeast is the microorganism that shapes beer’s flavor and aroma, and managing fermentation is a brewer’s true craft.
MugiWith local rice and a basin surrounded by mountains, I can picture the Bonchi Biyori scenery already!
Hop BroIt sounds perfect not only for special occasions but also for dinner: a beer for everyday moments.
MugiNow I want to make a good meal, imagine Tamba-Sasayama, and raise a glass tonight!
A Kölsch brewed with rice from Tamba-Sasayama
Tamba-Sasayama Zigzag Brewery has introduced “Bonchi Biyori,” a new rice Kölsch made with locally grown rice from Tamba-Sasayama, Hyogo.
The beer is built around the clean, refreshing drinkability associated with Kölsch, balanced by a gentle hint of sweetness. Its light and approachable profile should make it suitable not only for experienced craft beer drinkers, but also for those discovering the category. It is designed to fit naturally alongside a meal or a quiet evening at home.
A name inspired by the local landscape
The name “Bonchi Biyori” refers to the basin landscape of Tamba-Sasayama, surrounded by mountains, as well as the pleasant feeling of an ordinary day. Because the beer uses rice grown in the area, the name connects the beer with the scenery and daily life of its place of origin.
The brewery hopes it will be enjoyed not only on special occasions, but also as an easygoing part of everyday life.
From a small brewery delivering a “happy glass”
Tamba-Sasayama Zigzag Brewery is a small microbrewery based in Fukusumi, Tamba-Sasayama, where mountains and rivers surround the brewing site. The brewery works with more than ten yeast strains and produces a variety of beers in small batches. Careful temperature control and close attention to fermentation are central to its brewing approach.
Alongside styles such as IPA, Tripel, and Weizen, the brewery continues to explore different possibilities through experimentation. “Bonchi Biyori” brings that spirit together with a distinctly local ingredient, expressing the character of Tamba-Sasayama in a crisp, gently sweet rice Kölsch.
Enjoying the beer while imagining the basin landscape of Tamba-Sasayama may be the perfect way to experience this new release.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA new rice Kölsch called “Bonchi Biyori” has arrived from Tamba-Sasayama in Hyogo.
MugiWait, rice in beer? Is it not just a partner for dinner?
Hop BroIt can be an ingredient, too. Tamba Sasayama Zigzag Brewery combines Kölsch crispness with a gentle rice sweetness.
MugiKölsch sounds like a German spell! What kind of beer is it?
Hop BroIt is an ale from Cologne, Germany, known for a clean, bright profile—in short, easy, refreshing drinking.
MugiOoh, then even a craft-beer beginner like me could sip it with ease!
Hop BroExactly. This small brewery in Fukusumi uses more than ten yeasts and keeps things creative through small-batch brewing.
MugiMore than ten yeasts? Are they backstage yelling, “IPA team, you’re on!”?
Hop BroI love that image. Yeast is the microorganism that shapes beer’s flavor and aroma, and managing fermentation is a brewer’s true craft.
MugiWith local rice and a basin surrounded by mountains, I can picture the Bonchi Biyori scenery already!
Hop BroIt sounds perfect not only for special occasions but also for dinner: a beer for everyday moments.
MugiNow I want to make a good meal, imagine Tamba-Sasayama, and raise a glass tonight!
