Yellow Monkey Brewing Reimagines UTSUROI as a Sake Umami Strong Ale
Yokohama-based Yellow Monkey Brewing will release a new batch of UTSUROI under a newly defined style, “Sake Umami Strong Ale.” Draft service begins at the brewery’s taproom on September 5, 2026, followed by a canned release on September 12.
Hop BroYellow Monkey Brewing in Yokohama has revived its sold-out UTSUROI as a Sake Umami Strong Ale.
MugiWhat! So it’s like a sake-inspired beer? UTSUROI gets a new batch!
Hop BroIt uses sake yeast to create a bright ginjo-like aroma reminiscent of ripe melon and pear.
MugiGinjo aroma? What’s that? A brewery technical term just flew at me!
Hop BroPut simply, it’s an elegant, fruit-like fragrance. This one opens with melon and pear notes.
MugiWow! Then I saw kombu, bonito flakes, and shiitake—an umami all-star team!
Hop BroIt also layers rice koji, rice bran, and wasanbon sugar. Rather than tasting like straight dashi, it builds deep, lingering umami after the aroma.
MugiLingering sounds gentle… wait, it’s a robust 8.0% ABV? My excitement may ferment first!
Hop BroThat contrast is the fun part: dry and delicate, yet full-flavored. Its previous batch sold out after being enjoyed at BEERVANA 2026.
MugiThen we need to move! It pours at the taproom starting September 5, and cans arrive September 12, right?
Hop BroExactly. It’s Yellow Monkey Brewing’s playful Japanese Style Beer challenge, expressing Japanese fermentation and food culture in a glass.
MugiFirst the aroma, then the umami, then the 8% catches us—now I want to toast together!
Yellow Monkey Brewing, based in Yokohama, has reworked its UTSUROI beer into a new expression inspired by Japan’s brewing and food culture.
The new style is called “Sake Umami Strong Ale.” Sake yeast brings bright aromas reminiscent of ripe melon and pear, while ingredients including rice koji, rice bran, wasanbon sugar, kombu, dried bonito and shiitake mushrooms add layers of umami. At 8.0% ABV, the beer is described as dry and delicate, yet offers substantial depth and a lingering finish.
Taproom service begins September 5
The previous batch of UTSUROI was served at BEERVANA 2026 in Wellington, New Zealand, in August and sold out after being enjoyed by many festival attendees. This new batch follows that release, with an aroma-led profile that gradually develops into umami and a long finish.
The beer will be poured at Yellow Monkey Brewing’s taproom from September 5, 2026. Commercial 10-liter keg sales will also begin that day, making the new UTSUROI available to restaurants and beer bars. Cans are scheduled for release on September 12.
Yellow Monkey Brewing’s mission is to connect people and spread positivity through beer and sports. With UTSUROI, the brewery continues its effort to express Japan’s fermentation and culinary traditions through beer while exploring what a Japanese Style Beer can become.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroYellow Monkey Brewing in Yokohama has revived its sold-out UTSUROI as a Sake Umami Strong Ale.
MugiWhat! So it’s like a sake-inspired beer? UTSUROI gets a new batch!
Hop BroIt uses sake yeast to create a bright ginjo-like aroma reminiscent of ripe melon and pear.
MugiGinjo aroma? What’s that? A brewery technical term just flew at me!
Hop BroPut simply, it’s an elegant, fruit-like fragrance. This one opens with melon and pear notes.
MugiWow! Then I saw kombu, bonito flakes, and shiitake—an umami all-star team!
Hop BroIt also layers rice koji, rice bran, and wasanbon sugar. Rather than tasting like straight dashi, it builds deep, lingering umami after the aroma.
MugiLingering sounds gentle… wait, it’s a robust 8.0% ABV? My excitement may ferment first!
Hop BroThat contrast is the fun part: dry and delicate, yet full-flavored. Its previous batch sold out after being enjoyed at BEERVANA 2026.
MugiThen we need to move! It pours at the taproom starting September 5, and cans arrive September 12, right?
Hop BroExactly. It’s Yellow Monkey Brewing’s playful Japanese Style Beer challenge, expressing Japanese fermentation and food culture in a glass.
MugiFirst the aroma, then the umami, then the 8% catches us—now I want to toast together!
