NUTORI Brewing Announces Guest Chef DAY Centered on Two New Brews Made with Fujimi Rice
NUTORI Brewing announced its April 19 Guest Chef DAY on Instagram. Welcoming Kenichi Sekine of Fujimi City, it will serve a new lager and saison made with Fujimi-grown rice, while also listing in-house events from late April through early May.
Hop BroToday's announcement from NUTORI Brewing is hot. For Guest Chef DAY on April 19, they’re putting out two new beers made with Fujimi rice, and the article alone is enough to make you thirsty, right?
MugiWait! Beer made with rice? New brews from Fujimi-grown rice!? It feels like rice is in the air, but it’s somehow still beer, which is so weird!
Hop BroExactly. The lineup is a lager and a saison. The lager is crisp, the saison is all about a lively yeast aroma, and what’s interesting is how the same rice can change the character completely.
MugiA saison? What is that, the name suddenly sounds way too stylish? Even when you say yeast aroma, I’m still blanking!
Hop BroA saison is a Belgian-style beer originally enjoyed by farmers between seasonal work, and it has a bright, expressive aroma. This Rice saison should pair that lightness with rice, so I can imagine it drinking really smoothly.
MugiWhoa, and what’s a Swing Tap ver? That machine suddenly sounds powerful! If you turn it, does some secret power make it taste better?
Hop BroA swing tap is an old British-style faucet with a distinctive spout. In other words, it gives the pour its own character. Even the same beer changes in mouthfeel and foam, and it makes the venue feel more alive.
MugiSo beer isn’t just what’s inside! And their house beer Hanasaka Nutori sounds like something I already want to drink, and it makes me laugh!
Hop BroThat’s one of NUTORI Brewing’s strengths: you can enjoy beer and food together. The schedule runs through April 26, May 2 to 6, and May 10, and it really does feel like they’re stacking up the in-house events.
MugiIn a residential neighborhood in Saitama’s Kawaguchi, the fact that they’re layering so much local ingredients and planning really moves me... I definitely want to hover nervously in front of the taps at the next Guest Chef DAY!
Hop BroThen tonight, let’s imagine a Fujimi Saimai Lager and toast with the article as our snack. Mugi-chan, you look like you’re already thirsty just from reading.
MugiYou caught me! I’m already in the mood to drink more than anything today, so now I want to start planning a trip to NUTORI Brewing!
Saitama’s Kawaguchi-based "NUTORI Brewing" posted a roundup of its upcoming in-house events on Instagram. The shop, introduced on its official website as "Beer Shokudo Nutori," is a directly operated taproom attached to a local craft beer brewery within walking distance of the west exit of Kawaguchi Station, and its hallmark is the chance to enjoy beer alongside food.
The first thing that stands out in this post is the Guest Chef DAY on April 19. Welcoming Kenichi Sekine of Fujimi City, the venue will serve two beers made with rice from Fujimi. The lineup includes "Fujimi Saimai Lager (Rice lager) Swing Tap ver" and "Fujimi Saimai Saison (Rice saison)," built around regional ingredients.
Also announced for that day as house beers are "Hanasaka Nutori," "Nuto Po," "Yoko Pe," "Ultra Nuto Pe," and "Kurosawa." Guest beers include Ehime Hime Beer’s "Karan Hyuganatsu" and Aichi Butterfly Brewery’s "Trombone," and the tap list alone conveys where the shop is right now.
The post is not just a one-off announcement, but a shared schedule that also includes future plans. Another Guest Chef DAY is set for April 26, May 2 through 6 will feature "Haisai Nutori," a Okinawan beer-and-food project, and May 10 brings a morning market and another Guest Chef DAY. True to a brewery rooted in its local community, it shows an approach that layers food and events around beer.
NUTORI Brewing has continued operating in a residential neighborhood by combining a brewery with dining. This post also says reservations and inquiries are accepted at the shop, by phone, through its official LINE account, and by email, expanding the reasons to visit beyond event days.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's announcement from NUTORI Brewing is hot. For Guest Chef DAY on April 19, they’re putting out two new beers made with Fujimi rice, and the article alone is enough to make you thirsty, right?
MugiWait! Beer made with rice? New brews from Fujimi-grown rice!? It feels like rice is in the air, but it’s somehow still beer, which is so weird!
Hop BroExactly. The lineup is a lager and a saison. The lager is crisp, the saison is all about a lively yeast aroma, and what’s interesting is how the same rice can change the character completely.
MugiA saison? What is that, the name suddenly sounds way too stylish? Even when you say yeast aroma, I’m still blanking!
Hop BroA saison is a Belgian-style beer originally enjoyed by farmers between seasonal work, and it has a bright, expressive aroma. This Rice saison should pair that lightness with rice, so I can imagine it drinking really smoothly.
MugiWhoa, and what’s a Swing Tap ver? That machine suddenly sounds powerful! If you turn it, does some secret power make it taste better?
Hop BroA swing tap is an old British-style faucet with a distinctive spout. In other words, it gives the pour its own character. Even the same beer changes in mouthfeel and foam, and it makes the venue feel more alive.
MugiSo beer isn’t just what’s inside! And their house beer Hanasaka Nutori sounds like something I already want to drink, and it makes me laugh!
Hop BroThat’s one of NUTORI Brewing’s strengths: you can enjoy beer and food together. The schedule runs through April 26, May 2 to 6, and May 10, and it really does feel like they’re stacking up the in-house events.
MugiIn a residential neighborhood in Saitama’s Kawaguchi, the fact that they’re layering so much local ingredients and planning really moves me... I definitely want to hover nervously in front of the taps at the next Guest Chef DAY!
Hop BroThen tonight, let’s imagine a Fujimi Saimai Lager and toast with the article as our snack. Mugi-chan, you look like you’re already thirsty just from reading.
MugiYou caught me! I’m already in the mood to drink more than anything today, so now I want to start planning a trip to NUTORI Brewing!
