Open Air Minatoyama Brewery introduces seasonal kabosudachi gose
Open Air Minatoyama Brewery in Kobe has introduced kabosudachi, a seasonal Japanese citrus gose. The beer uses kabosu juice from Oita and sudachi peel from Tokushima, with kettle-sour acidity and salt for a crisp summer profile.
Hop BroToday’s topic is a Japanese citrus gose from Open Air Minatoyama Brewery in Kobe. The beer is called kabosudachi, and it already sounds like summer.
MugiWait, a citrus beer with that name? It sounds like a spell, but also like something I’d crush on a hot day!
Hop BroIt’s a seasonal release, a seasonal gose made with kabosu juice from Oita and sudachi peel from Tokushima.
MugiHold on, what even is gose? That sounds less like beer and more like a secret finishing move!
Hop BroIn simple terms, it’s a lightly salted sour beer. You get bright acidity, then a little salt that makes it extra crisp and refreshing.
MugiOkay, but then I saw that kettle sour tang part in the article and immediately felt underqualified. What does that actually mean?
Hop BroIt just means they build the acidity early in the kettle, so the sourness comes out sharp and clean instead of muddy or heavy.
MugiThat helps! And they brew in a former school lunch room, plus they’ve got that green sudachi aroma and gentle kabosu juiciness? That’s absurdly charming.
Hop BroExactly. You can really feel the Open Air approach too, using local Kobe water and seasonal ingredients, and at 5.5% ABV it sounds very food-friendly.
MugiI’m sold. Give me a cold glass with salt-grilled chicken, and I’m absolutely ordering seconds before I finish the first one.
Hop BroThat’s the right ending here. This is a drink-right-now beer, and now I want it ice-cold with summer appetizers immediately.
Open Air Minatoyama Brewery, based in NATURE STUDIO in Kobe’s Hyogo Ward, has introduced its seasonal beer "kabosudachi." The brewery operates in a former school lunch room at the site of the old Minatoyama Elementary School and is known for beers that make use of local water and seasonal ingredients.
Kabosudachi is a Japanese citrus gose brewed with kabosu juice from Oita Prefecture and sudachi peel from Tokushima Prefecture. Its kettle-sour acidity is layered with the green aroma of sudachi, the softer juiciness of kabosu, and a salt accent, giving the beer a clean, sharp finish. The style is listed as kabosu sudachi gose, and the ABV is 5.5%.
According to the brewer’s note, the team had long wanted to try the kabosu-and-sudachi combination and aimed for a crisp profile suited to the hot season. Suggested pairings include grilled salted chicken, ceviche and marinated dishes, summer starters such as edamame and chilled tomatoes, and Asian-style salads, making it an easy beer to place alongside food.
Open Air Minatoyama Brewery continues to build beers around Kobe’s groundwater and ingredients available in the season. Kabosudachi fits that approach well, offering a citrus-forward take on a summer gose.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is a Japanese citrus gose from Open Air Minatoyama Brewery in Kobe. The beer is called kabosudachi, and it already sounds like summer.
MugiWait, a citrus beer with that name? It sounds like a spell, but also like something I’d crush on a hot day!
Hop BroIt’s a seasonal release, a seasonal gose made with kabosu juice from Oita and sudachi peel from Tokushima.
MugiHold on, what even is gose? That sounds less like beer and more like a secret finishing move!
Hop BroIn simple terms, it’s a lightly salted sour beer. You get bright acidity, then a little salt that makes it extra crisp and refreshing.
MugiOkay, but then I saw that kettle sour tang part in the article and immediately felt underqualified. What does that actually mean?
Hop BroIt just means they build the acidity early in the kettle, so the sourness comes out sharp and clean instead of muddy or heavy.
MugiThat helps! And they brew in a former school lunch room, plus they’ve got that green sudachi aroma and gentle kabosu juiciness? That’s absurdly charming.
Hop BroExactly. You can really feel the Open Air approach too, using local Kobe water and seasonal ingredients, and at 5.5% ABV it sounds very food-friendly.
MugiI’m sold. Give me a cold glass with salt-grilled chicken, and I’m absolutely ordering seconds before I finish the first one.
Hop BroThat’s the right ending here. This is a drink-right-now beer, and now I want it ice-cold with summer appetizers immediately.
