Susukino Yell STAND features YOBITO CLUB's rice-koji Hazy IPA
Susukino Yell STAND, a beer pub in central Sapporo, has added YOBITO CLUB's 'Amazake Hazy IPA'. Brewed with rice koji from Kurashige Brewing in Yobito, Abashiri, it is described as a high-ABV hazy IPA with a refreshing profile that suits summer.
Hop BroThere’s a guest beer in Susukino I need to talk about. Amazake Hazy IPA just landed at Susukino Ale STAND.
MugiWait, an amazake-style IPA? That name alone feels like three drinks having a meeting!
Hop BroIt’s from YOBITO CLUB, and the hook is the rice-koji brew using koji from Kurashige Jozo in Yobito, Abashiri. You’ll find it on B1F of COCONO SUSUKINO.
MugiWhat is that! You can put koji in beer? My brain just opened a sake department and an IPA department!
Hop BroThat’s the fun part. It keeps the soft Hazy IPA texture, then layers in gentle sweetness and body from the koji. And at IBU 20, it’s not trying to punch you with bitterness.
MugiIBU 20, what is that, a bitterness meter? It sounds like a math score!
Hop BroExactly, it’s the bitterness scale. Around 20 is pretty mellow, so this one leans into aroma and drinkability. The alcohol is on the high side, but the impression stays fresh.
MugiOhhh! So it still works in summer? If it’s good as a first glass, I can already see myself getting pulled into the bar.
Hop BroBefore pouring, they suggest gently turning the bottle upside down a few times. That little mixing ritual helps blend the settled koji so the flavor comes together.
MugiA ritual and a beer? I’m in. It sounds good with light appetizers or richer umami dishes, and now I want to be in Susukino right now.
Hop BroSame here. Put this into a tasting lineup and it would shine. High ABV, fresh finish is exactly the kind of summer reward beer I want right now.
Overview
Susukino Yell STAND, the beer pub on the basement floor of COCONO SUSUKINO in Sapporo, is currently pouring YOBITO CLUB's 'Amazake Hazy IPA'. As a shop that regularly carries craft beer from Hokkaido and beyond, it fits naturally into the venue's lineup.
What kind of beer
This beer uses rice koji from Kurashige Brewing in Yobito, Abashiri. As a Hazy IPA, it likely leans into a soft mouthfeel and juicy aroma, with the koji adding a gentle sweetness and extra depth. The description says the beer has a higher ABV, but also emphasizes a clean, refreshing character that works well in summer. The listed IBU is 20, suggesting a beer that is not built around aggressive bitterness, but around aroma and balance.
Serving note
The recommendation is to slowly turn the bottle upside down a few times before opening, then pour it into a glass. That helps mix the koji that settles at the bottom and makes the flavors come together more cleanly. At a place like Susukino Yell STAND, where drinkers can compare different Hokkaido craft beers, this is the kind of bottle that benefits from a little care before the first pour. It should work well as an opening beer, or alongside light dishes and foods with some umami.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a guest beer in Susukino I need to talk about. Amazake Hazy IPA just landed at Susukino Ale STAND.
MugiWait, an amazake-style IPA? That name alone feels like three drinks having a meeting!
Hop BroIt’s from YOBITO CLUB, and the hook is the rice-koji brew using koji from Kurashige Jozo in Yobito, Abashiri. You’ll find it on B1F of COCONO SUSUKINO.
MugiWhat is that! You can put koji in beer? My brain just opened a sake department and an IPA department!
Hop BroThat’s the fun part. It keeps the soft Hazy IPA texture, then layers in gentle sweetness and body from the koji. And at IBU 20, it’s not trying to punch you with bitterness.
MugiIBU 20, what is that, a bitterness meter? It sounds like a math score!
Hop BroExactly, it’s the bitterness scale. Around 20 is pretty mellow, so this one leans into aroma and drinkability. The alcohol is on the high side, but the impression stays fresh.
MugiOhhh! So it still works in summer? If it’s good as a first glass, I can already see myself getting pulled into the bar.
Hop BroBefore pouring, they suggest gently turning the bottle upside down a few times. That little mixing ritual helps blend the settled koji so the flavor comes together.
MugiA ritual and a beer? I’m in. It sounds good with light appetizers or richer umami dishes, and now I want to be in Susukino right now.
Hop BroSame here. Put this into a tasting lineup and it would shine. High ABV, fresh finish is exactly the kind of summer reward beer I want right now.