MAHOWBREW's Collaboration Gose 'Party -Ginger Gose-' Layered with Okinawan Ingredients and Rum
MAHOWBREW of Tsuboya, Naha City introduces 'Party -Ginger Gose-' from its [eighthundred] project with Kiyosaku Uezu of MONGOL800 and Akira Nakazato of OneSpirit. This 10% imperial gose layers ginger, karaki, shell ginger, and rum.
Hop BroToday we're introducing a new collaboration gose from MAHOWBREW in Tsuboya, Naha City. It's called 'Party -Ginger Gose-'.
MugiWhoa! The title already sounds fun! But gose is that salty-and-sour style, right?
Hop BroExactly. And this one is also 10% imperial, so it has a seriously strong drinking presence.
Mugi10%? That's basically beer doing strength training! And it has ginger and shell ginger in it too? That feels so Okinawan!
Hop BroThat's the interesting part: they add ginger during the boil, and at the whirlpool stage they add sea salt and aromatic ingredients. They're layering the saltiness of gose with the aromas of karaki and shell ginger.
MugiWhirlpool suddenly sounds like a science class! But I guess if it means the stage where you infuse aroma, then I can kind of follow.
Hop BroExactly, the idea is to extract the aroma without overcooking it. And on top of that, they blend in rum at the end, which adds even more depth.
MugiWhoa! Rum in a gose!? At this point I can hardly tell whether it's beer or a cocktail. I love how the boundary is so blurred!
Hop BroAnd this rum comes from the [eighthundred] project's Party -TROPICAL RUM-. It's a project that creates alcohol from music, and MONGOL800's Kiyosaku Uezu and others are involved.
MugiAh, so that's why it's called “Party”! It has Okinawan ingredients and music in it too, so I love how rich the story is.
Hop BroWith MAHOWBREW's careful craftsmanship, plus the layers of salt, spice, and rum, this is already main-role material from the very first sip. It's the kind of bottle that makes you want to drink it side by side with someone.
MugiYeah, it's settled for today! I want to toast with Okinawan vibes, and I want a sip too!
Inside the Collaboration
MAHOWBREW is a brewery based in Tsuboya, Naha City, known as the home of Okinawan pottery. On its official website, the brewery says it aims to make beers like yachimun, with a "thorough commitment to quality" and a "quiet but powerful strength," while offering a wide range of styles such as gose and IPA.
The beer introduced this time is the collaboration beer "[eighthundred] Party -Ginger Gose-" with the [eighthundred] project. Its style is Imperial Gose w/ Ginger, Okinawan Cinnamon, Shell Ginger, Rum, the batch number is 0052, and the ABV is 10.0%. The ingredients include pilsner malt, flaked wheat, and sugar, along with sea salt, ginger, Okinawan cinnamon, shell ginger, and rum.
The brewing approach is also clearly defined. Ginger is added during the boil, while sea salt, karaki, and shell ginger are added in the whirlpool. Then, after fermentation is complete, rum is blended in, building spice, aroma, and depth on top of a salt-driven gose base. The setup has a clear ingredient story as well, using Okinawan-grown ginger, karaki and shell ginger from Toguchi Farm in Nago City, and even the rum "Party -TROPICAL RUM-" from the second [eighthundred] project release, plus its base spirit.
[eighthundred] is a project launched by Kiyosaku Uezu of MONGOL800, Akira Nakazato of OneSpirit, and Issei Teruya of Sammy's Bar KIWI, creating alcoholic beverages from music as the starting point. For MAHOWBREW as well, this was reportedly the first attempt to translate a musical worldview into beer and blend in rum. How do Okinawan ingredients, music, rum, and the saltiness of gose connect? Even at the concept stage, this is a bottle that has attracted a great deal of attention.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday we're introducing a new collaboration gose from MAHOWBREW in Tsuboya, Naha City. It's called 'Party -Ginger Gose-'.
MugiWhoa! The title already sounds fun! But gose is that salty-and-sour style, right?
Hop BroExactly. And this one is also 10% imperial, so it has a seriously strong drinking presence.
Mugi10%? That's basically beer doing strength training! And it has ginger and shell ginger in it too? That feels so Okinawan!
Hop BroThat's the interesting part: they add ginger during the boil, and at the whirlpool stage they add sea salt and aromatic ingredients. They're layering the saltiness of gose with the aromas of karaki and shell ginger.
MugiWhirlpool suddenly sounds like a science class! But I guess if it means the stage where you infuse aroma, then I can kind of follow.
Hop BroExactly, the idea is to extract the aroma without overcooking it. And on top of that, they blend in rum at the end, which adds even more depth.
MugiWhoa! Rum in a gose!? At this point I can hardly tell whether it's beer or a cocktail. I love how the boundary is so blurred!
Hop BroAnd this rum comes from the [eighthundred] project's Party -TROPICAL RUM-. It's a project that creates alcohol from music, and MONGOL800's Kiyosaku Uezu and others are involved.
MugiAh, so that's why it's called “Party”! It has Okinawan ingredients and music in it too, so I love how rich the story is.
Hop BroWith MAHOWBREW's careful craftsmanship, plus the layers of salt, spice, and rum, this is already main-role material from the very first sip. It's the kind of bottle that makes you want to drink it side by side with someone.
MugiYeah, it's settled for today! I want to toast with Okinawan vibes, and I want a sip too!
