Saiouga Uma taps paint palette brewing’s WHERE THE WIND BEGINS
Saiouga Uma, a beer pub in Sannomiya, Kobe, has tapped paint palette brewing’s WHERE THE WIND BEGINS. The dry-hopped farmhouse ale uses beets and bay leaf, offering both striking color and a layered aroma.
Hop BroI want to talk about WHERE THE WIND BEGINS, the guest tap now pouring at Saiougauma in Sannomiya, brewed by paint palette brewing.
MugiThat name already sounds dramatic! I have no idea what kind of beer it is, which somehow makes it even more tempting!
Hop BroThe style is dry-hopped farmhouse ale with beets and bay leaf, and it's such a smart twist for an anniversary brew.
MugiHold on, what even is a farmhouse ale? Does it taste like a scenic field? That's way too much plot for one glass!
Hop BroIn simple terms, it's a lively, easy-drinking ale with expressive yeast character, layered with soft citrus notes from New Zealand hops.
MugiOkay, but beets? Like the bright red vegetable? Doesn't that risk turning into farm smoothie beer?
Hop BroThat's the clever part: they used beets from Happo Mina in Himeji in three different preparations, shaping the sweetness and earthiness while giving it a crimson glow in the glass.
MugiWhat is this, a drink and a fashion statement? And with bay leaf too, now I'm suddenly craving a food pairing!
Hop BroExactly. The herbal lift from the bay leaf tightens the finish, and since it was brewed for cucina akairo's second anniversary, it carries real table depth.
MugiSaiougauma gets beers with that much backstory on tap? That's unfair. I already want to run to Sannomiya!
Hop BroThat's the fun of a place with rotating guest taps: you catch a beer like this and get the full ride from aroma to finish, a true craft beer moment.
MugiThen it's settled. If it gives you color, aroma, and food-friendly layers, tonight needs a proper toast.
Saiouga Uma, a beer pub in Sannomiya, Kobe, has tapped a guest beer from paint palette brewing: WHERE THE WIND BEGINS. The beer is a dry-hopped farmhouse ale with beets and bay leaf, brewed to celebrate the second anniversary of the Italian restaurant cucina akairo near Oji Koen Station in Kobe.
According to the post, the beer was brewed with beets grown by Hoppo Bisai in Himeji, Hyogo. The brewer, Ueno-san, carefully brought out the character of the beets through three different cooking methods before folding those elements into the beer. Dry hopping with New Zealand hops adds a soft citrus layer on top of the beet-driven sweetness and earthy notes.
Bay leaf brings in a gentle herbal edge, giving the beer the kind of depth that suits food pairing well. The vivid reddish hue in the glass also stands out, making it a beer that invites a slow look as well as a slow sip.
Saiouga Uma is a beer pub in central Kobe, and its guest-beer lineup makes it a natural stop for drinkers who like following beers with a story. This one brings together ingredients, brewing technique, and a clear occasion, which is exactly the kind of detail craft-beer fans tend to appreciate.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about WHERE THE WIND BEGINS, the guest tap now pouring at Saiougauma in Sannomiya, brewed by paint palette brewing.
MugiThat name already sounds dramatic! I have no idea what kind of beer it is, which somehow makes it even more tempting!
Hop BroThe style is dry-hopped farmhouse ale with beets and bay leaf, and it's such a smart twist for an anniversary brew.
MugiHold on, what even is a farmhouse ale? Does it taste like a scenic field? That's way too much plot for one glass!
Hop BroIn simple terms, it's a lively, easy-drinking ale with expressive yeast character, layered with soft citrus notes from New Zealand hops.
MugiOkay, but beets? Like the bright red vegetable? Doesn't that risk turning into farm smoothie beer?
Hop BroThat's the clever part: they used beets from Happo Mina in Himeji in three different preparations, shaping the sweetness and earthiness while giving it a crimson glow in the glass.
MugiWhat is this, a drink and a fashion statement? And with bay leaf too, now I'm suddenly craving a food pairing!
Hop BroExactly. The herbal lift from the bay leaf tightens the finish, and since it was brewed for cucina akairo's second anniversary, it carries real table depth.
MugiSaiougauma gets beers with that much backstory on tap? That's unfair. I already want to run to Sannomiya!
Hop BroThat's the fun of a place with rotating guest taps: you catch a beer like this and get the full ride from aroma to finish, a true craft beer moment.
MugiThen it's settled. If it gives you color, aroma, and food-friendly layers, tonight needs a proper toast.
