AndBeer in Koenji to hold 9th anniversary event from September 2, featuring KOSHU SAISON
AndBeer, a brewpub in Koenji, will hold its 9th anniversary event from Wednesday, September 2 to Sunday, September 6, 2026. The third anniversary beer is KOSHU SAISON, a 6% ABV specialty saison brewed with koji from Gomi Shoyu, with a dry profile shaped around koji character.
Hop BroToday’s story is about And Beer in Koenji throwing a 9th anniversary event from September 2 to September 6, 2026, for five straight days.
MugiWhat! A five-day celebration? That is some serious anniversary energy!
Hop BroAnd the headline beer is strong too. Their third anniversary release is KOSHU SAISON, a 6% ABV Specialty Saison.
MugiWait, what is a Specialty Saison? That suddenly sounds like I need to pass a quiz before I can drink it!
Hop BroSimple version: a saison is a bright, lively beer style, and when you add a unique ingredient twist, it becomes a more distinctive saison.
MugiNo way! So that special twist is the koji from Gomi Shoyu? This is beer, but also some kind of fermentation battle royale!
Hop BroThat’s the fun part. They used 6kg each of rice koji and barley koji, and turned some into amazake to draw out the enzymes during brewing.
MugiAmazake is doing backstage work too? And it still lands as a dry summer-ready beer? That sounds dangerously crushable!
Hop BroExactly. It also folds in Yamanashi’s koji culture, the same world tied to Koshu miso, so it feels like a beer made for food in a very And Beer way.
MugiI’m sold. Celebrating in Koenji with a limited anniversary toast sounds way too good not to drink right now!
AndBeer, the brewpub in northern Koenji, is marking its ninth anniversary. In an Instagram post, the team announced a five-day anniversary event running from Wednesday, September 2 through Sunday, September 6, 2026, to celebrate the shop’s opening on August 26, 2017.
The final beer in the anniversary lineup is KOSHU SAISON, the third anniversary release. Brewed as a 6% ABV specialty saison, it was developed by staff members Akane and Moe Pi. The recipe uses koji from Gomi Shoyu, with 6 kg each of rice koji and barley koji. Part of the mix was turned into amazake to help draw out the enzymes, resulting in a dry, summer-friendly beer that still keeps a clear saison profile.
The beer also reflects a local connection to Yamanashi’s koji and miso culture, especially the tradition behind Koshu miso. For beer drinkers, the appeal is not only the flavor but also the context: a house-brewpub anniversary beer built to be shared and enjoyed at the bar during the celebration.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s story is about And Beer in Koenji throwing a 9th anniversary event from September 2 to September 6, 2026, for five straight days.
MugiWhat! A five-day celebration? That is some serious anniversary energy!
Hop BroAnd the headline beer is strong too. Their third anniversary release is KOSHU SAISON, a 6% ABV Specialty Saison.
MugiWait, what is a Specialty Saison? That suddenly sounds like I need to pass a quiz before I can drink it!
Hop BroSimple version: a saison is a bright, lively beer style, and when you add a unique ingredient twist, it becomes a more distinctive saison.
MugiNo way! So that special twist is the koji from Gomi Shoyu? This is beer, but also some kind of fermentation battle royale!
Hop BroThat’s the fun part. They used 6kg each of rice koji and barley koji, and turned some into amazake to draw out the enzymes during brewing.
MugiAmazake is doing backstage work too? And it still lands as a dry summer-ready beer? That sounds dangerously crushable!
Hop BroExactly. It also folds in Yamanashi’s koji culture, the same world tied to Koshu miso, so it feels like a beer made for food in a very And Beer way.
MugiI’m sold. Celebrating in Koenji with a limited anniversary toast sounds way too good not to drink right now!
