Naginooto Brewing introduces seasonal limited-brew "Yamabiko Ale" with lemongrass aroma
Naginooto Brewing in Kushima, Miyazaki Prefecture, has introduced its seasonal limited-brew "Yamabiko Ale." Made with lemongrass from Kushima and finished with bottle conditioning, this sparkling beverage is notable for letting drinkers enjoy how its flavor changes from when it is freshly made through to maturation.
Hop BroToday I want to introduce the seasonal limited "Yamabiko Ale" from Naginooto Brewing in Kushima, Miyazaki Prefecture.
MugiWhoa, the name alone already catches my attention! What kind of beer is Yamabiko Ale?
Hop BroIt’s a sparkling beverage made with lemongrass from Kushima. Its aroma is crisp and refreshing, and what’s interesting is how its character changes from freshly brewed to matured.
MugiA sparkling beverage sounds a bit complicated... what is bottle-conditioned secondary fermentation!?
Hop BroSimply put, it’s a method where the beer is fermented again in the bottle to create carbonation. That’s why it gets fine bubbles, and the flavor becomes rounder over time.
MugiOhh! So the taste changes between the beginning and later on? That sounds fun, like a tasting comparison! There’s something romantic about the changes in flavor.
Hop BroExactly. The official recommendation is to drink it slowly in a wine glass or champagne glass, so you can properly enjoy the fruitiness and effervescence.
MugiI can’t quite imagine a beer with lemongrass, but if it goes with food, that could be amazing! Saying it has great pairing with white fish is pretty strong.
Hop BroYes, it also pairs well with steamed dishes and fresh cheese, and Naginooto Brewing continues handcrafted brewing from brewing to bottling, using the former Yamabiko Nursery School site.
MugiJust knowing it carries the memory of the place makes me feel warm inside... Just hearing family handiwork makes it sound delicious before even drinking it.
Hop BroIt’s a bottle packed with Kushima’s scenery and lemongrass, so I already want to open it now. Let’s have a freshly brewed glass together.
MugiI’m in! Today I want to drink it slowly in a glass while imagining the aroma of lemongrass!
A bottle that makes the most of local ingredients
Naginooto Brewing is a small brewery founded on the site of the former Yamabiko Nursery School in Kushima, Miyazaki Prefecture. Takashi Tamura, who spent 24 years as a master brewer at a shochu distillery in Kagoshima Prefecture, brews beer in small batches while valuing time with his family.
"Yamabiko Ale," introduced as this season's limited brew, is a sparkling beverage made with lemongrass from Kushima. According to the official store, it is crafted to highlight fruitiness and effervescence, and it is recommended to enjoy it slowly in a wine glass or champagne glass. Because it uses bottle-conditioned secondary fermentation, drinkers can enjoy its fine bubbles and the changes in flavor over time.
What makes this beer interesting is how its character changes between the first sip and after it has sat for a while. Freshly brewed, its brightness stands out, and as it matures, it develops more roundness and depth. The gentle aroma of lemongrass also pairs well with ingredient-focused dishes such as white fish, steamed dishes, and fresh cheese.
Naginooto Brewing continues to use the former nursery school building as it is, carrying out everything by hand from brewing to bottling and labeling. Backed by the memories of the place and the handiwork of family, "Yamabiko Ale" deserves attention as a beer that shows where the brewery born in Kushima stands today.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I want to introduce the seasonal limited "Yamabiko Ale" from Naginooto Brewing in Kushima, Miyazaki Prefecture.
MugiWhoa, the name alone already catches my attention! What kind of beer is Yamabiko Ale?
Hop BroIt’s a sparkling beverage made with lemongrass from Kushima. Its aroma is crisp and refreshing, and what’s interesting is how its character changes from freshly brewed to matured.
MugiA sparkling beverage sounds a bit complicated... what is bottle-conditioned secondary fermentation!?
Hop BroSimply put, it’s a method where the beer is fermented again in the bottle to create carbonation. That’s why it gets fine bubbles, and the flavor becomes rounder over time.
MugiOhh! So the taste changes between the beginning and later on? That sounds fun, like a tasting comparison! There’s something romantic about the changes in flavor.
Hop BroExactly. The official recommendation is to drink it slowly in a wine glass or champagne glass, so you can properly enjoy the fruitiness and effervescence.
MugiI can’t quite imagine a beer with lemongrass, but if it goes with food, that could be amazing! Saying it has great pairing with white fish is pretty strong.
Hop BroYes, it also pairs well with steamed dishes and fresh cheese, and Naginooto Brewing continues handcrafted brewing from brewing to bottling, using the former Yamabiko Nursery School site.
MugiJust knowing it carries the memory of the place makes me feel warm inside... Just hearing family handiwork makes it sound delicious before even drinking it.
Hop BroIt’s a bottle packed with Kushima’s scenery and lemongrass, so I already want to open it now. Let’s have a freshly brewed glass together.
MugiI’m in! Today I want to drink it slowly in a glass while imagining the aroma of lemongrass!
