Mamemame Beer Serves Shodoshima-Inspired Craft Beer at Its Brewery Pub
Mamemame Beer is a brewery pub in Sakate, Shodoshima, offering craft beers made with ingredients connected to the island. Located near Sakate Port, it is a natural stop for travelers seeking a local beer experience.
Hop BroMame Mame Beer in Sakate, Shodoshima, is a brewpub that turns island ingredients into beer. Mame Mame Beer is an ideal stop for a drink on an island trip.
MugiWait, it has a brewery on-site? So we can drink near where the beer was born? An on-site brewery already sounds extra delicious!
Hop BroThat feeling is pretty accurate. Their regular “Shiro Mame Mame” is a crisp white ale made with herbs and Shodoshima naked barley.
Mugi“Naked” barley? Did the grain take its clothes off? A barley wardrobe crisis!?
Hop BroThe name is memorable, but it means barley whose husk comes off easily after harvest. In beer, think of it as bringing a gentle grain character.
MugiOhh! Then I’m curious about “Kin Mame Mame,” with rice koji and sake yeast. Does that make it taste like sake?
Hop BroIt uses island rice, rice koji, and sake yeast, so you can expect fermentation-driven aroma and a clean finish. Yeast is the hard worker of fermentation: it turns sugars into alcohol and flavor.
MugiYeast has such a demanding job!? And “Kuro Mame Mame” is a dark beer with soy-sauce-brew moromi—the island’s food culture is sprinting into my glass!
Hop BroExactly. Moromi is a fermenting ingredient used in soy sauce making, and it should play intriguingly with dark beer’s roasted notes. The brown pale ale “Aka Mame Mame” uses local island citrus, and there’s also the seasonal IPA “Midori Mame Mame.”
MugiWhite, gold, black, red, green… they’re like the five-color Mame Rangers! A tasting flight at the counter would feel like exploring the island.
Hop BroCheck the official site for current hours and tap availability before you go, but it’s within walking distance of Sakate Port. Just imagining a seaside pint makes me thirsty.
MugiWhen we visit Shodoshima, let’s start from Shiro and work toward Kuro—actually, let’s toast first! Island-ingredient craft beer, I want one right now!
Mamemame Beer is a brewery pub and brewery located in Sakate, Shodoshima, Kagawa. The brewery develops beers that reflect the island’s agricultural and culinary traditions, allowing visitors to enjoy them close to where they are made.
Its regular lineup includes Shiro Mamemame, a refreshing white ale brewed with Shodoshima naked barley and herbs; Kin Mamemame, a golden sake ale made with local rice, rice koji, and sake yeast; and Kuro Mamemame, a dark beer incorporating moromi from a local soy-sauce brewery. Aka Mamemame is a brown pale ale featuring citrus from the island, while Midori Mamemame is a seasonal IPA.
The brewery pub is within walking distance of Sakate Port, making it a convenient stop during a Shodoshima trip. Tasting several beers side by side offers a clear sense of how local ingredients shape the brewery’s flavor profile.
The source Instagram post could not be retrieved, so a specific event date or limited beer mentioned in that post could not be verified. Visitors should check the brewery’s official website for current opening information and available beers.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMame Mame Beer in Sakate, Shodoshima, is a brewpub that turns island ingredients into beer. Mame Mame Beer is an ideal stop for a drink on an island trip.
MugiWait, it has a brewery on-site? So we can drink near where the beer was born? An on-site brewery already sounds extra delicious!
Hop BroThat feeling is pretty accurate. Their regular “Shiro Mame Mame” is a crisp white ale made with herbs and Shodoshima naked barley.
Mugi“Naked” barley? Did the grain take its clothes off? A barley wardrobe crisis!?
Hop BroThe name is memorable, but it means barley whose husk comes off easily after harvest. In beer, think of it as bringing a gentle grain character.
MugiOhh! Then I’m curious about “Kin Mame Mame,” with rice koji and sake yeast. Does that make it taste like sake?
Hop BroIt uses island rice, rice koji, and sake yeast, so you can expect fermentation-driven aroma and a clean finish. Yeast is the hard worker of fermentation: it turns sugars into alcohol and flavor.
MugiYeast has such a demanding job!? And “Kuro Mame Mame” is a dark beer with soy-sauce-brew moromi—the island’s food culture is sprinting into my glass!
Hop BroExactly. Moromi is a fermenting ingredient used in soy sauce making, and it should play intriguingly with dark beer’s roasted notes. The brown pale ale “Aka Mame Mame” uses local island citrus, and there’s also the seasonal IPA “Midori Mame Mame.”
MugiWhite, gold, black, red, green… they’re like the five-color Mame Rangers! A tasting flight at the counter would feel like exploring the island.
Hop BroCheck the official site for current hours and tap availability before you go, but it’s within walking distance of Sakate Port. Just imagining a seaside pint makes me thirsty.
MugiWhen we visit Shodoshima, let’s start from Shiro and work toward Kuro—actually, let’s toast first! Island-ingredient craft beer, I want one right now!
