Shinkichi Brewery taps “Full-on Natsumikan” - a citrus ale that lets you taste summer orange whole
At the Brewpub Shinkichi Brewery in Takasaki, Gunma, a new beer called “Full-on Natsumikan” is now on tap. It is a 5% ABV citrus ale brewed with a large amount of natsumikan, with the juice and peel separated and added to the beer separately.
Hop BroAt Shinkichi Brewery in Takasaki, Full-on Natsumikan has been put on tap. It’s a citrus ale at 5% ABV, and the name alone already feels like it will make your throat pucker.
MugiWait, they use the whole natsumikan!? And when you say it’s “on tap,” does that mean the beer is connected like a cable?
Hop BroIt means it’s connected to the tap. This time they brewed it by separating the juice and the peel, then adding the juice and peel separately to the wort, so it brings out not just the aroma but the shape of the flavor too.
MugiWort!? What is wort anyway? That sounds kind of delicious, like barley juice!
Hop BroIt’s the base for beer before fermentation. It’s the liquid made by boiling malt, and when you layer natsumikan elements into it, it becomes not just a citrus flavor but a designed aroma.
MugiOhhh! So it changes things like how the acidity comes through too?
Hop BroExactly. When the gentle bitterness from the peel and the juiciness of the juice overlap, it becomes more than just refreshing - it gives you the three-dimensional character of natsumikan.
MugiWhat is that? It sounds interesting before I even drink it! The west exit area of Takasaki Station seems reachable, and it’s easy to remember that it starts at 4:00 p.m. on Saturday!
Hop BroBecause it’s a brewpub, the best part is that you can drink it fresh on the spot. And on Saturdays it’s 4:00 p.m. to 9:00 p.m., Sundays 1:00 p.m. to 6:00 p.m., and holidays 1:00 p.m. to 5:00 p.m., so being able to drink it straight fresh is a big plus.
MugiNow I completely want to drink it! It feels like citrus lovers, rejoice - I’m going to go look for the scent of natsumikan peel too!
Highlights of the new release
At the brewpub “Shinkichi Brewery” in Takasaki City, Gunma Prefecture, a new beer called “Full-on Natsumikan” is being served. The style is a citrus ale, and the ABV is 5%. The post says, “A new beer is on tap,” suggesting the announcement was made when the new release was added to the tap lineup.
Brewing details
This beer was brewed with a large amount of natsumikan. The key feature is that the fruit is juiced, with the peel and juice separated and then each added to the wort separately. Rather than simply layering on citrus aroma, the recipe is designed by breaking down the fruit’s elements in detail, creating the impression of tasting a natsumikan whole.
Where to drink it
It is being served at Shinkichi Brewery in the west exit area of Takasaki Station. This brewpub lets guests enjoy house-brewed beer and is an easy stop for craft beer fans. The post also lists business hours: Saturdays from 4:00 p.m. to 9:00 p.m., Sundays from 1:00 p.m. to 6:00 p.m., and holidays from 1:00 p.m. to 5:00 p.m. (in principle).
Who this beer is for
It will especially catch the attention of people who like citrus aromas, or who want an ale with more fruit character than bitterness alone. Since it is brewed with natsumikan, it is worth paying attention to the way the aroma comes through, how the acidity shows up, and the nuances that come from the peel. If you want to try a freshly released beer made in Takasaki, this is one to check out.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Shinkichi Brewery in Takasaki, Full-on Natsumikan has been put on tap. It’s a citrus ale at 5% ABV, and the name alone already feels like it will make your throat pucker.
MugiWait, they use the whole natsumikan!? And when you say it’s “on tap,” does that mean the beer is connected like a cable?
Hop BroIt means it’s connected to the tap. This time they brewed it by separating the juice and the peel, then adding the juice and peel separately to the wort, so it brings out not just the aroma but the shape of the flavor too.
MugiWort!? What is wort anyway? That sounds kind of delicious, like barley juice!
Hop BroIt’s the base for beer before fermentation. It’s the liquid made by boiling malt, and when you layer natsumikan elements into it, it becomes not just a citrus flavor but a designed aroma.
MugiOhhh! So it changes things like how the acidity comes through too?
Hop BroExactly. When the gentle bitterness from the peel and the juiciness of the juice overlap, it becomes more than just refreshing - it gives you the three-dimensional character of natsumikan.
MugiWhat is that? It sounds interesting before I even drink it! The west exit area of Takasaki Station seems reachable, and it’s easy to remember that it starts at 4:00 p.m. on Saturday!
Hop BroBecause it’s a brewpub, the best part is that you can drink it fresh on the spot. And on Saturdays it’s 4:00 p.m. to 9:00 p.m., Sundays 1:00 p.m. to 6:00 p.m., and holidays 1:00 p.m. to 5:00 p.m., so being able to drink it straight fresh is a big plus.
MugiNow I completely want to drink it! It feels like citrus lovers, rejoice - I’m going to go look for the scent of natsumikan peel too!
