Yokohama Beer and Shonan Beer to Pre-Release Second Collaboration "Ginjo Roman Ale" on April 14
The second collaboration beer from Yokohama Beer and Shonan Beer, "Ginjo Roman Ale," is here. The draft version will be tapped early on April 14, with cans going on sale the following day, April 15. It is a 6.0% ABV beer that combines sake yeast, sake lees, and Weizen yeast.
Hop BroHere it is, Yokohama Beer and Shonan Beer's second collaboration, called "Ginjo Roman Ale." The draft version will be tapped on April 14, with cans arriving from the 15th. That's a pretty hot rollout.
MugiWait! Ginjo Roman Ale sounds so much like sake, but it's beer!? My head's spinning a little!
Hop BroExactly. The style is Japanese Sake Yeast Ale. At 6.0% ABV, it uses sake yeast, sake lees, and even Weizen yeast, aiming for both the bright aroma of ginjo sake and easy drinkability.
MugiWhat!? Sake yeast and sake lees in beer? Doesn't that turn it into a full-on liquor conference? Can it really come together as beer?
Hop BroThat's what makes it interesting. It's Yokohama Beer's first attempt, and while using junmai ginjo sake lees from Kumazawa Brewery, they've also added the softness of Weizen yeast, so the aroma leans toward sake while the mouthfeel stays recognizably beer.
MugiHuh! I thought beer with sake lees might taste a bit like amazake, but that's not it. Sounds like one sip could take me all kinds of places!
Hop BroThat's close. And this isn't just another new release - it's a beer born from a regional-material challenge by breweries in Kanagawa, so it feels like you're tasting the local atmosphere too.
MugiNice! If I can get an early taste at UMAYA, Yokohama Beer's flagship restaurant, I'd want to stop by after work. A Kanagawa-on-Kanagawa collaboration is something I want to support.
Hop BroWhat's more, on April 14, Takashi Tsutsui from Shonan Beer, along with Yokohama Beer's head brewer Kato and head brewer Ida, are scheduled to appear at the 1F beer stand. For fans, getting to drink while hearing behind-the-scenes stories from the brew sounds irresistible.
MugiWhoa, this already tastes delicious before I've even had a sip! If I can taste it fresh, I'll want both the draft and the cans, and honestly my throat's already making noises just from talking about it!
Yokohama Beer, which operates the Yokohama Beer flagship restaurant "UMAYA," has announced its second collaboration with Shonan Beer. This time, the beer is "Ginjo Roman Ale." With an ABV of 6.0% and the style Japanese Sake Yeast Ale, draft beer will be tapped early from 4:00 p.m. on Tuesday, April 14, and canned beer will go on sale from 4:00 p.m. on Wednesday, April 15.
This collaboration was realized because both breweries, based in Kanagawa, wanted to create new challenges together and wanted to turn carefully cultivated ingredients from within the prefecture into craft beer. For Yokohama Beer, this is the first time using sake yeast and sake lees; the lees were supplied by Kumazawa Brewery from a junmai ginjo sake. In addition, a portion of the beer uses their standard Weizen yeast, aiming to balance the fragrant character of sake with the easy drinkability of beer.
Yokohama Beer is known as the oldest local beer company in Yokohama City, and it has focused on brewing and collaborations that make use of Yokohama and Kanagawa's regional identity. This latest project can also be seen as an extension of that approach. Rather than being just a new release, what makes this collaboration interesting is how it gives shape to the meeting point of the techniques and ingredients held by local breweries.
On April 14, Takashi Tsutsui, the brewing director of Shonan Beer, along with Yokohama Beer's head brewer Kato and head brewer Ida, are scheduled to appear at the 1F beer stand. It should be a chance to hear directly about the background of the brewing and the ingenuity behind the flavor design. A freshly finished beer born from the trial and error of Yokohama and Shonan breweries in Kanagawa can be enjoyed at the moment it is ready.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere it is, Yokohama Beer and Shonan Beer's second collaboration, called "Ginjo Roman Ale." The draft version will be tapped on April 14, with cans arriving from the 15th. That's a pretty hot rollout.
MugiWait! Ginjo Roman Ale sounds so much like sake, but it's beer!? My head's spinning a little!
Hop BroExactly. The style is Japanese Sake Yeast Ale. At 6.0% ABV, it uses sake yeast, sake lees, and even Weizen yeast, aiming for both the bright aroma of ginjo sake and easy drinkability.
MugiWhat!? Sake yeast and sake lees in beer? Doesn't that turn it into a full-on liquor conference? Can it really come together as beer?
Hop BroThat's what makes it interesting. It's Yokohama Beer's first attempt, and while using junmai ginjo sake lees from Kumazawa Brewery, they've also added the softness of Weizen yeast, so the aroma leans toward sake while the mouthfeel stays recognizably beer.
MugiHuh! I thought beer with sake lees might taste a bit like amazake, but that's not it. Sounds like one sip could take me all kinds of places!
Hop BroThat's close. And this isn't just another new release - it's a beer born from a regional-material challenge by breweries in Kanagawa, so it feels like you're tasting the local atmosphere too.
MugiNice! If I can get an early taste at UMAYA, Yokohama Beer's flagship restaurant, I'd want to stop by after work. A Kanagawa-on-Kanagawa collaboration is something I want to support.
Hop BroWhat's more, on April 14, Takashi Tsutsui from Shonan Beer, along with Yokohama Beer's head brewer Kato and head brewer Ida, are scheduled to appear at the 1F beer stand. For fans, getting to drink while hearing behind-the-scenes stories from the brew sounds irresistible.
MugiWhoa, this already tastes delicious before I've even had a sip! If I can taste it fresh, I'll want both the draft and the cans, and honestly my throat's already making noises just from talking about it!
