CRAFTROCK TAPROOM Highlights the Sake-Yeast Saison “LUCKY 7”
CRAFTROCK TAPROOM in Takao has introduced its seasonal beer, LUCKY 7. The beer uses No. 7 sake yeast but skips koji and rice, building a dry saison with spelt, rye, and a touch of Hallertau Blanc.
Hop BroToday's feature is LUCKY 7, a saison at Takao's CRAFTROCK TAPROOM brewed with No. 7 sake yeast.
MugiWait, No. 7 sake yeast in beer? My brain just filed that under beer, sake, and chaos!
Hop BroThat's the trick: no koji or sake rice at all. It stays a classic saison, just twisted in a clever way by the yeast.
MugiWhat is a saison anyway? Cute name, very intimidating explanation!
Hop BroIn plain terms, it's dry and lively, a Belgian-style beer that's easy to drink, and LUCKY 7 keeps the alcohol nice and low.
MugiOkay, but spelt and rye sounds less like beer and more like a bakery that sells jazz records!
Hop BroThat's the fun part: ginjo aroma and spice together. Spelt softens it, rye adds smooth spice, and a little Hallertau Blanc lifts the aroma.
MugiHold on, what is ginjo aroma? Did this turn into a fermentation pop quiz?
Hop BroNothing scary, it's basically apple and white grape kind of elegance. Not loud, but more defined with every sip.
MugiAt the foot of Mount Takao, in that warm wooden taproom, after a hike? That stops being a beer and starts being a reward scene!
Hop BroIt really is the perfect Takao pour. In a place that always has guest beers to chase, this is one I'd want immediately.
MugiThen it's settled! One pint after the mountain, and you can do the yeast lecture only after we clink glasses!
What the beer is
`LUCKY 7` is part of a beer series from CRAFTROCK BREWING that reportedly receives strong feedback when the brewery appears overseas. It is built around No. 7 sake yeast, but deliberately avoids using koji or sake rice, instead aiming to brew a classic saison through sake yeast.
The base malt bill uses spelt and rye, with a small addition of Hallertau Blanc in the whirlpool for aroma. According to the post, the beer brings together the smooth, spicy character of rye, the floral lift of hops, and the ginjo-like aroma of the yeast. It is described as very dry and relatively low in alcohol, making it easy to drink while still offering layers to unpack.
Why it fits CRAFTROCK TAPROOM
CRAFTROCK TAPROOM is a brewpub in Takao, Hachioji, Tokyo, at the foot of Mt. Takao. The location makes it a natural stop before or after a hike, or as the final beer after a walk through the area. The shop focuses on fresh beer from CRAFTROCK's own brewery, while also rotating in guest beers, so seasonal releases like this one fit the venue well.
`LUCKY 7` stands out not because it is flashy, but because of how carefully it is constructed. It keeps the light, dry feel associated with saison, while letting sake yeast shape the aroma and finish. For beer fans who enjoy comparing fermentation character, grain choice, and hop treatment, this is the kind of beer worth paying attention to.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's feature is LUCKY 7, a saison at Takao's CRAFTROCK TAPROOM brewed with No. 7 sake yeast.
MugiWait, No. 7 sake yeast in beer? My brain just filed that under beer, sake, and chaos!
Hop BroThat's the trick: no koji or sake rice at all. It stays a classic saison, just twisted in a clever way by the yeast.
MugiWhat is a saison anyway? Cute name, very intimidating explanation!
Hop BroIn plain terms, it's dry and lively, a Belgian-style beer that's easy to drink, and LUCKY 7 keeps the alcohol nice and low.
MugiOkay, but spelt and rye sounds less like beer and more like a bakery that sells jazz records!
Hop BroThat's the fun part: ginjo aroma and spice together. Spelt softens it, rye adds smooth spice, and a little Hallertau Blanc lifts the aroma.
MugiHold on, what is ginjo aroma? Did this turn into a fermentation pop quiz?
Hop BroNothing scary, it's basically apple and white grape kind of elegance. Not loud, but more defined with every sip.
MugiAt the foot of Mount Takao, in that warm wooden taproom, after a hike? That stops being a beer and starts being a reward scene!
Hop BroIt really is the perfect Takao pour. In a place that always has guest beers to chase, this is one I'd want immediately.
MugiThen it's settled! One pint after the mountain, and you can do the yeast lecture only after we clink glasses!
