Milestone Brewing Higashi-Kakogawa spotlights No.11 Saison Ale
Milestone Brewing Higashi-Kakogawa Brewery is featuring No.11 Saison Ale, a saison-style beer made in collaboration with Taki Chemical. With 5.5% ABV and 26 IBU, the beer was developed over roughly 18 months and uses Yamada Nishiki rice from Miki City.
Hop BroToday’s topic is the kind that makes you want to head straight to Higashi-Kakogawa. No.11 Saison Ale just got introduced, and it sounds seriously good.
MugiWhat! That name already sounds intense! Milestone Brewing is the brewery, right? What are they like?
Hop BroIt’s a brewpub right by JR Higashi-Kakogawa Station, and the best part is brew downstairs, drink upstairs. Fresh beer with no waiting around.
MugiNo way, that’s like a field trip with a reward at the end! Station-front brewpub feels way too convenient.
Hop BroAnd this beer is a saison with ABV 5.5%. It sounds light and approachable, but still satisfying.
MugiWait, why did this suddenly become science class? ABV 5.5% means what, exactly?
Hop BroABV is the alcohol level. Then IBU 26 tells you about bitterness, so this should have that crisp saison snap without punching you in the mouth.
MugiOhhh, that suddenly sounds very drinkable! But made with Yamada Nishiki... isn’t that sake rice?
Hop BroExactly, and that’s the fun part. It was a collab with Taki Chemical, using rice grown with their fertilizer and Yamada Nishiki from Miki’s Special A district after about a year and a half of development.
MugiWow, now I want to applaud before the first sip. This is the kind of beer you taste with its whole story.
Hop BroThat’s why it works so well. You get bright saison character plus local farming and craftsmanship in one glass, and now I really want one.
MugiSame here. If we go to Higashi-Kakogawa, I’m heading upstairs and ordering it immediately. I want to drink this now.
Milestone Brewing Higashi-Kakogawa Brewery is a brewpub near JR Higashi-Kakogawa Station. Since opening in July 2018, it has operated as a compact brewery with beer production on the first floor and a taproom on the second floor. The brewery emphasizes variety and character in its beers while aiming to be a local "magnet brewery."
The beer highlighted in the post is No.11 Saison Ale. It is a saison with 5.5% ABV and 26 IBU, introduced as a collaborative project with Taki Chemical. According to the post, the beer took about a year and a half of repeated development meetings to complete. It also uses Yamada Nishiki rice grown in Miki City's special A-grade area with fertilizer from Taki Chemical.
This is the kind of beer that invites you to look beyond the numbers. The saison style, local rice, and regional collaboration all give it a clear sense of place. For beer fans in Higashi-Kakogawa, it is a straightforward reason to visit a brewery where the maker's intent is visible in the glass.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is the kind that makes you want to head straight to Higashi-Kakogawa. No.11 Saison Ale just got introduced, and it sounds seriously good.
MugiWhat! That name already sounds intense! Milestone Brewing is the brewery, right? What are they like?
Hop BroIt’s a brewpub right by JR Higashi-Kakogawa Station, and the best part is brew downstairs, drink upstairs. Fresh beer with no waiting around.
MugiNo way, that’s like a field trip with a reward at the end! Station-front brewpub feels way too convenient.
Hop BroAnd this beer is a saison with ABV 5.5%. It sounds light and approachable, but still satisfying.
MugiWait, why did this suddenly become science class? ABV 5.5% means what, exactly?
Hop BroABV is the alcohol level. Then IBU 26 tells you about bitterness, so this should have that crisp saison snap without punching you in the mouth.
MugiOhhh, that suddenly sounds very drinkable! But made with Yamada Nishiki... isn’t that sake rice?
Hop BroExactly, and that’s the fun part. It was a collab with Taki Chemical, using rice grown with their fertilizer and Yamada Nishiki from Miki’s Special A district after about a year and a half of development.
MugiWow, now I want to applaud before the first sip. This is the kind of beer you taste with its whole story.
Hop BroThat’s why it works so well. You get bright saison character plus local farming and craftsmanship in one glass, and now I really want one.
MugiSame here. If we go to Higashi-Kakogawa, I’m heading upstairs and ordering it immediately. I want to drink this now.
