HOJO Brewing & Stays Introduces a Rice-Forward New Saison, Rice Saison
HOJO Brewing & Stays in Matsuyama, Ehime, has introduced a new beer called Rice Saison on Instagram. The 5.5% ABV Specialty Saison uses local rice and is presented as a lighter, more drinkable take on the style.
Hop BroToday's topic is HOJO's new release. HOJO Brewing & Stays in Matsuyama, Ehime just rolled out Rice Saison, and it's a pretty clever one.
MugiWait, rice in beer!? I immediately pictured sake crashing a beer party. Is that really still a saison?
Hop BroYep, and that's the fun part. New brewer Nishihara used local rice and swapped about one-fifth of the malt for it in a Specialty Saison. It sits at 5.5% ABV too.
MugiHold on, one-fifth of the malt became rice and nobody panicked? Also, the second you say saison, I feel like I need to nod like I know things.
Hop BroNo panic needed. Saison is already a fresh, easy-drinking style, and adding rice can lighten the body into a cleaner, crisper sip.
MugiOkay, that I get. But when you say dry finish, what is dry exactly? Laundry? A rice cracker? My throat?
Hop BroAmazing question, honestly. In beer talk, dry means the sweetness doesn't linger, so after that saison-like spice you get a snappy finish instead of a sugary tail.
MugiOoh! And HOJO Brewing & Stays is that seaside brewery by Monchicchi Beach, right? The location alone feels like extra flavor.
Hop BroExactly. The first floor is a taproom for fresh pours, and the second floor is a private lodging, so it's basically a brewery and guesthouse in one.
MugiThat sounds unfairly ideal. Watching the ocean with a Rice Saison in hand feels like an I need this now situation.
Hop BroSame here. It sounds like a bottle that could hook both newcomers and saison nerds, and with the official web shop in the mix, this is dangerously close to a real order.
New release
HOJO Brewing & Stays introduced a new beer on Instagram: Rice Saison. It is listed as a Specialty Saison with an ABV of 5.5%. In the post, the brewery says brewer Nishihara worked rice from his hometown into the recipe and replaced about one-fifth of the malt typically used in its standard saison.
What the rice adds
According to the brewery's description, the use of rice gives the beer a cleaner, more refreshing mouthfeel than a typical saison. The recipe is designed to keep the style's bright spice character while finishing dry, making it approachable for drinkers who do not usually reach for craft beer as well as fans of saison.
Brewed by the sea
HOJO Brewing & Stays is a brewery and guesthouse on Monchichi Beach in the Hojo area of Matsuyama, Ehime, and the brewery describes itself as being "Japan's closest brewery to the sea." The first floor houses a taproom, while the second floor serves as a private guesthouse. Rice Saison fits that setting well: a local, site-specific beer that ties together the brewery's seaside location and its focus on ingredients with a clear sense of place. The post also points readers to the official webshop.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is HOJO's new release. HOJO Brewing & Stays in Matsuyama, Ehime just rolled out Rice Saison, and it's a pretty clever one.
MugiWait, rice in beer!? I immediately pictured sake crashing a beer party. Is that really still a saison?
Hop BroYep, and that's the fun part. New brewer Nishihara used local rice and swapped about one-fifth of the malt for it in a Specialty Saison. It sits at 5.5% ABV too.
MugiHold on, one-fifth of the malt became rice and nobody panicked? Also, the second you say saison, I feel like I need to nod like I know things.
Hop BroNo panic needed. Saison is already a fresh, easy-drinking style, and adding rice can lighten the body into a cleaner, crisper sip.
MugiOkay, that I get. But when you say dry finish, what is dry exactly? Laundry? A rice cracker? My throat?
Hop BroAmazing question, honestly. In beer talk, dry means the sweetness doesn't linger, so after that saison-like spice you get a snappy finish instead of a sugary tail.
MugiOoh! And HOJO Brewing & Stays is that seaside brewery by Monchicchi Beach, right? The location alone feels like extra flavor.
Hop BroExactly. The first floor is a taproom for fresh pours, and the second floor is a private lodging, so it's basically a brewery and guesthouse in one.
MugiThat sounds unfairly ideal. Watching the ocean with a Rice Saison in hand feels like an I need this now situation.
Hop BroSame here. It sounds like a bottle that could hook both newcomers and saison nerds, and with the official web shop in the mix, this is dangerously close to a real order.
