Tsukimorishita Brewery x NAOFARM Announce Chili Collaboration "The Ultimate Crunch"
On February 7, 2026, Shimane's Tsukimorishita Brewery announced the release of its collaboration beer "The Ultimate Crunch" with NAOFARM. The post described it as a "five-year project," revealing a sharp,刺激的 flavor using takanotsume chilies, along with news of a release party.
Hop BroToday, let's talk about The Ultimate Crunch, announced by Shimane's Tsukimorishita Brewery. It's a chili collaboration with NAOFARM, and it was announced on February 7, 2026.
MugiWhat!? Chili in beer is the definition of a spicy collaboration beer! Just imagining it is making my tongue tingle!
Hop BroThat's the interesting part. What's more, this one is a five-year concept project, and they apparently spent years figuring out how to work NAOFARM's takanotsume chilies into beer.
MugiOhh! That Bay Area Crunch mentioned in the post sounds like a flavor concept, but what kind of taste is it? The name sounds intense!
Hop BroThe aim is to bring the impact of heat while keeping the finish light, a kind of dry landing design. It's meant to keep chili beers from getting heavy and instead focus on sharpness.
MugiI hear "kire" all the time, but it's still a mystery to beginners...! Does that mean it's the kind you can drink gulp after gulp?
Hop BroYou've got it. In more technical terms, it means the finish settles nicely, but basically the aftertaste cuts off cleanly, so it's easy to pair with food.
MugiAnd they're also doing Midwinter Slash Night to celebrate the release! It's on February 21, 2026, with DJs and even limited draft beer. That's so hot!
Hop BroPartnering with local producers like Tsukimorishita Brewery is exactly the kind of Shimane-born local collaboration I love. It feels like a beer you can drink along with the culture itself.
MugiI'm in! Even if I'm a little scared of the heat, the urge to raise a glass together wins out! Hop bro, let's go drink it when it's released!
The long-planned collaboration finally gets underway
A new collaboration beer, "The Ultimate Crunch", from Shimane's Tsukimorishita Brewery and NAOFARM has been announced for release. The announcement post described it as a "five-year project," conveying that the plan to incorporate NAOFARM's takanotsume chilies into beer has finally taken shape.
The flavor direction is "stimulating, but refreshing"
According to the post, this pint is inspired by "Bay Area Crunch." It is designed to deliver the impact of heat while finishing clean. Chili beers can tend to feel heavy, but a finish that emphasizes sharpness should make it easy to enjoy alongside food, appealing not only to spice-beer fans but also to people who usually reach for spicy IPAs or dry beers.
Release event "Midwinter Slash Night" to also be held
The same post also announced a release party for the beer, "Midwinter Slash Night." The flyer says it will take place on February 21, 2026, with DJ appearances, limited draft beer, and food vendors planned. As a project where beer, music, and a spicy new release can all be experienced at once, it seems like a high-energy local collaboration in the spirit of the scene.
Worth watching as a Shimane-born local collaboration
Tsukimorishita Brewery is based in Shimane. Collaborations like this, which combine local producers and creators, are valuable not just as one-off limited brews, but as efforts to translate the region's culture into beer. With such a distinct ingredient as chili pepper, the question is how it will land on the palate, and the final result of "The Ultimate Crunch" is something to watch closely.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, let's talk about The Ultimate Crunch, announced by Shimane's Tsukimorishita Brewery. It's a chili collaboration with NAOFARM, and it was announced on February 7, 2026.
MugiWhat!? Chili in beer is the definition of a spicy collaboration beer! Just imagining it is making my tongue tingle!
Hop BroThat's the interesting part. What's more, this one is a five-year concept project, and they apparently spent years figuring out how to work NAOFARM's takanotsume chilies into beer.
MugiOhh! That Bay Area Crunch mentioned in the post sounds like a flavor concept, but what kind of taste is it? The name sounds intense!
Hop BroThe aim is to bring the impact of heat while keeping the finish light, a kind of dry landing design. It's meant to keep chili beers from getting heavy and instead focus on sharpness.
MugiI hear "kire" all the time, but it's still a mystery to beginners...! Does that mean it's the kind you can drink gulp after gulp?
Hop BroYou've got it. In more technical terms, it means the finish settles nicely, but basically the aftertaste cuts off cleanly, so it's easy to pair with food.
MugiAnd they're also doing Midwinter Slash Night to celebrate the release! It's on February 21, 2026, with DJs and even limited draft beer. That's so hot!
Hop BroPartnering with local producers like Tsukimorishita Brewery is exactly the kind of Shimane-born local collaboration I love. It feels like a beer you can drink along with the culture itself.
MugiI'm in! Even if I'm a little scared of the heat, the urge to raise a glass together wins out! Hop bro, let's go drink it when it's released!
