Banri no Haru Brewery Introduces Its Aoume Saison Made with Kanshinji Plums
Banri no Haru Brewery in Tondabayashi, Osaka, has introduced a collaboration beer called Aoume Saison, brewed with plums grown at Kanshinji Temple. The beer connects the temple’s historic plum grove with the brewery’s craft approach.
Hop BroToday's topic is Banrishun Brewing's Aoume Saison. It's a collaboration beer made with green plums from Kanshinji's plum grove, and it really ties the temple's history to the brewery's craft.
MugiWait, temple plums in beer? That's real? My brain just rang a giant bell.
Hop BroVery real. The style is a Saison-style ale, built on fruity yeast character with a soft tartness from the green plums.
MugiHold on, yeast-derived aroma sounds like chemistry class. Is that different from the plum smell?
Hop BroThat's the key part. Saison yeast character means the yeast itself creates fruit-like notes during fermentation. Then the plum brightness gets layered in without throwing the balance off.
MugiOhhh, so it's basically aroma traffic control. You sound like a crossing guard for fermentation.
Hop BroAnd the specs are tidy too: ABV 5% IBU 14 and SRM 3. Light body, gentle bitterness, and a very pale color.
MugiWhat is that, all-refreshing numbers? It sounds like a beer sneaking up dressed as a sports drink.
Hop BroPlus, Banrishun is a revived sake brewery turned craft brewery and beer hall, using well water fed by the Kongo mountain system. That local history really shows.
MugiWow, that feels like drinking the memory of a place. If they're pouring it at Kanshinji Marche KU-RI too, I want to chase this beer down in person.
Hop BroExactly. The Kanshinji plum grove gives it that bright edge, and Banrishun's technique keeps it elegant. It's the kind of saison you want on a hot day.
MugiSold. I want a pour now. Just hearing about the plum freshness and easy saison drinkability is making me thirsty.
Banri no Haru Brewery in Tondabayashi, Osaka, has introduced a collaboration beer called Aoume Saison made with plums from Kanshinji Temple. According to Kanshinji KU-RI’s post, the beer uses unripe plums harvested from a plum grove inside the temple grounds, including trees that are said to be more than 100 years old.
Banri no Haru Brewery traces its roots to the historic sake maker Banri no Haru, which had long been known in the Minamikawachi area. The old brewery building was renovated and brought back to life as a craft brewery and beer hall. On its official site, the brewery says it uses well water sourced from the foot of Mount Kongo, tying its beer to the local landscape as well as to its history.
Aoume Saison is described as a bright saison with fruity yeast character and the gentle acidity of green plums. Kanshinji KU-RI lists the beer at 5% ABV, 14 IBU, and 3 SRM, suggesting a light, easy-drinking profile with restrained bitterness and a pale appearance. The balance of fruit, acidity, and yeast character appears to be the key point of the recipe.
Kanshinji’s posts also note that the beer is being served at Banri no Haru and that a portable draft setup will be brought to Kanshinji Marche KU-RI. It is a neat example of how a temple’s local produce can be turned into a beer that reflects both place and season.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is Banrishun Brewing's Aoume Saison. It's a collaboration beer made with green plums from Kanshinji's plum grove, and it really ties the temple's history to the brewery's craft.
MugiWait, temple plums in beer? That's real? My brain just rang a giant bell.
Hop BroVery real. The style is a Saison-style ale, built on fruity yeast character with a soft tartness from the green plums.
MugiHold on, yeast-derived aroma sounds like chemistry class. Is that different from the plum smell?
Hop BroThat's the key part. Saison yeast character means the yeast itself creates fruit-like notes during fermentation. Then the plum brightness gets layered in without throwing the balance off.
MugiOhhh, so it's basically aroma traffic control. You sound like a crossing guard for fermentation.
Hop BroAnd the specs are tidy too: ABV 5% IBU 14 and SRM 3. Light body, gentle bitterness, and a very pale color.
MugiWhat is that, all-refreshing numbers? It sounds like a beer sneaking up dressed as a sports drink.
Hop BroPlus, Banrishun is a revived sake brewery turned craft brewery and beer hall, using well water fed by the Kongo mountain system. That local history really shows.
MugiWow, that feels like drinking the memory of a place. If they're pouring it at Kanshinji Marche KU-RI too, I want to chase this beer down in person.
Hop BroExactly. The Kanshinji plum grove gives it that bright edge, and Banrishun's technique keeps it elegant. It's the kind of saison you want on a hot day.
MugiSold. I want a pour now. Just hearing about the plum freshness and easy saison drinkability is making me thirsty.
