Free Spirits Brewing Releases Sukejiro 2026 4th Batch
Free Spirits Brewing in Himeji, Hyogo, has released Sukejiro 2026 4th Batch. The beer won a silver medal at the International Beer Cup 2026 and follows the sold-out 3rd Batch.
Hop BroFree Spirits Brewing in Himeji has released Sukejirō 2026 4th Batch.
MugiWhoa! Sukejirō sounds like a person’s name. Does it mean the fourth brew?
Hop BroExactly. It’s a series made with rice kōji, connected to Kyoto’s Ido Kōji Shop.
MugiWhat’s that? Is rice kōji like the rice used for amazake? What does it do in beer?
Hop BroRice kōji helps convert rice starch into sugar during brewing. In simple terms, it can bring gentle sweetness and depth.
MugiI see! Like a cousin of amazake joining the beer party? And this one won an international silver medal?
Hop BroIt was introduced as a silver medal winner at the International Beer Cup 2026. The previous 3rd Batch sold out, so this return is especially welcome.
MugiSold out?! If I wait too long, my glass will be left with the legendary missing beer!
Hop BroThere’s more: KOGANE brewed through the 2nd Batch in 2026, while Free Spirits Brewing took over from the 3rd. That means the brewer changes its expression.
MugiCan it really change that much? Even with the same name, it’s like the beer says, “Here’s my personality today.”
Hop BroExactly. Ingredient handling and fermentation choices shape character. It was also served at Kyoto’s Gion Sasaki in summer, so it invites food-pairing dreams too.
MugiA beer tied to a kōji shop’s 100th anniversary feels so special. Tonight, I want good food and a Sukejirō toast!
Hop BroPerfect—let’s take our time finding those rice-kōji nuances. Time to drink the new Sukejirō!
Free Spirits Brewing, based in Himeji, Hyogo, has announced the release of Sukejiro 2026 4th Batch.
Sukejiro is a beer series made with rice koji. The new 4th Batch is presented as the award-winning beer that received a silver medal at the International Beer Cup 2026. Its previous 3rd Batch sold out, making this release a welcome return for those who missed it.
The series grew from a connection with Ido Koji-ten, a Kyoto-based rice koji shop. Ido Koji-ten celebrates its 100th anniversary in 2026, and the announcement also highlights the energy and personality of the shop’s owners. The collaboration between the koji specialist and Free Spirits Brewing forms an important part of Sukejiro’s story.
For the 2026 series, KOGANE handled the batches through the 2nd Batch, while Free Spirits Brewing took over from the 3rd Batch onward. The change in brewer means that each batch can offer different flavors and character, even under the same series name.
Sukejiro was also served for a limited summer period at Gion Sasaki in Kyoto, where it was enjoyed by people who appreciate food and drink. Koji, beer, and the setting in which they are enjoyed all bring different qualities to the experience. With the 4th Batch, drinkers can look forward to another expression of Sukejiro shaped by Free Spirits Brewing’s brewing approach.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroFree Spirits Brewing in Himeji has released Sukejirō 2026 4th Batch.
MugiWhoa! Sukejirō sounds like a person’s name. Does it mean the fourth brew?
Hop BroExactly. It’s a series made with rice kōji, connected to Kyoto’s Ido Kōji Shop.
MugiWhat’s that? Is rice kōji like the rice used for amazake? What does it do in beer?
Hop BroRice kōji helps convert rice starch into sugar during brewing. In simple terms, it can bring gentle sweetness and depth.
MugiI see! Like a cousin of amazake joining the beer party? And this one won an international silver medal?
Hop BroIt was introduced as a silver medal winner at the International Beer Cup 2026. The previous 3rd Batch sold out, so this return is especially welcome.
MugiSold out?! If I wait too long, my glass will be left with the legendary missing beer!
Hop BroThere’s more: KOGANE brewed through the 2nd Batch in 2026, while Free Spirits Brewing took over from the 3rd. That means the brewer changes its expression.
MugiCan it really change that much? Even with the same name, it’s like the beer says, “Here’s my personality today.”
Hop BroExactly. Ingredient handling and fermentation choices shape character. It was also served at Kyoto’s Gion Sasaki in summer, so it invites food-pairing dreams too.
MugiA beer tied to a kōji shop’s 100th anniversary feels so special. Tonight, I want good food and a Sukejirō toast!
Hop BroPerfect—let’s take our time finding those rice-kōji nuances. Time to drink the new Sukejirō!
