Himitsu Beer to release third batch of DDH IPA "Rakkonihiki" on March 7
The Mie craft brewery Himitsu Beer has released the third batch of its DDH IPA "Rakkonihiki." At 5% ABV, it balances a full-bodied mouthfeel with a strong hop aroma. The standout point this time is its "juicy & super hoppy" design that leans into sweetness.
Hop BroBreaking news: Mie's Himitsu Beer dropped the third batch of its DDH IPA "Rakkonihiki" on March 7!
MugiWhoa! Rakkonihiki is such a cute name! But DDH IPA sounds like some kind of powerful spell...!
Hop BroDDH stands for "double dry hop." It's the method of loading in a ton of hops after fermentation to crank the aroma way up.
MugiA ton!? It says ABV 5%, but the post says it has a "heavyweight drinking presence" - what does that even mean!?
Hop BroThat's the key point this time. Even though it's only 5% ABV and pretty light, the recipe is built on the idea that HAZY tastes better when it's sweet, so they've made the body fuller to create a satisfying feel.
MugiOhhh, so it's a juicy, sweet-forward type! I'm glad it's not one of those bitter ones that make your face scrunch up!
Hop BroThe hop bill is great too. The main dry hop uses Talus, Citra, Mosaic, and Nelson in big amounts, aiming for aromas of citrus, tropical fruit, mango, and pine.
MugiWhat is that! It's like a fruit basket! A beer that feels like a dessert venue!
Hop BroAnd they even mention the nuances and mouthfeel from their homegrown spelt wheat, plus they recommend comparing it with the second batch. Refining each batch like this is what makes Himitsu Beer feel so craftsmanlike.
MugiIt's settled! Tonight let's have the third batch of "Rakkonihiki" and go for a juicy & super hoppy experience! I'll drink in a mood as good as an otter!
In a post published at 11:27 on March 7, 2026, Himitsu Beer announced the release of the third batch of its new DDH IPA "Rakkonihiki".
While the post mentioned pollen season, the real focus was this latest batch. Specs: Style: DDH IPA / ABV: 5%. Despite the lower alcohol content, it is described as having a "heavyweight drinking heft," suggesting a design that prioritizes satisfaction over lightness.
This batch's key feature is the balance between sweetness and hop character. Based on the brewery's belief that "HAZY is better when it's sweet," it was finished in a direction that also lets you enjoy sweetness. The hops used are Talus, Citra, Mosaic, and Nelson as the main varieties, with massive dry hopping. The lineup aims for bright aromas reminiscent of citrus, tropical fruit, mango, and pine, putting a juicy drinking experience front and center rather than the sharp bitterness often associated with hops.
The post also mentions the flavors and mouthfeel derived from homegrown spelt wheat. It also recommends comparing it with the previous second batch, showing the brewery's approach of steadily refining the same label over time.
Based in Mie, Himitsu Beer also stands out for carefully sharing these batch-by-batch adjustments. This "Rakkonihiki" looks like a beer that shows where the brewery is now: no compromise on aroma or body, even at low alcohol.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Mie's Himitsu Beer dropped the third batch of its DDH IPA "Rakkonihiki" on March 7!
MugiWhoa! Rakkonihiki is such a cute name! But DDH IPA sounds like some kind of powerful spell...!
Hop BroDDH stands for "double dry hop." It's the method of loading in a ton of hops after fermentation to crank the aroma way up.
MugiA ton!? It says ABV 5%, but the post says it has a "heavyweight drinking presence" - what does that even mean!?
Hop BroThat's the key point this time. Even though it's only 5% ABV and pretty light, the recipe is built on the idea that HAZY tastes better when it's sweet, so they've made the body fuller to create a satisfying feel.
MugiOhhh, so it's a juicy, sweet-forward type! I'm glad it's not one of those bitter ones that make your face scrunch up!
Hop BroThe hop bill is great too. The main dry hop uses Talus, Citra, Mosaic, and Nelson in big amounts, aiming for aromas of citrus, tropical fruit, mango, and pine.
MugiWhat is that! It's like a fruit basket! A beer that feels like a dessert venue!
Hop BroAnd they even mention the nuances and mouthfeel from their homegrown spelt wheat, plus they recommend comparing it with the second batch. Refining each batch like this is what makes Himitsu Beer feel so craftsmanlike.
MugiIt's settled! Tonight let's have the third batch of "Rakkonihiki" and go for a juicy & super hoppy experience! I'll drink in a mood as good as an otter!
