GROW BREW HOUSE Releases Brut Sake Ale “Luciole,” Alongside 6 House-Brewed Beers
The brewpub GROW BREW HOUSE in Nishikawaguchi, Saitama, has released a new beer called “Luciole,” brewed with brown rice, white koji, and Champagne yeast. It also announced a six-beer tap list, ranging from Milk Shake IPA to Sour Ale.
Hop BroGROW BREW HOUSE in Nishikawaguchi, Saitama, has released a new beer called Luciole. It’s a Brut Sake Ale, and it sounds seriously intriguing.
MugiWhat?! What’s a Brut Sake Ale? Is it like sake? Or is it beer?
Hop BroGood question. This one’s a twist made by fermenting brown rice and white koji with Champagne yeast. It tastes like a mix of sake, sparkling wine, and beer, with a dry, sharp finish.
MugiWhite koji sounds like a technical term all of a sudden! Is koji some kind of powder that makes things sweet? My head is already full of delicious aromas!
Hop BroTo put it simply, the acid-building effect of the white koji is doing the work here. So it doesn’t get cloying, it finishes cleanly, and there’s a sparkling lightness on the aftertaste.
MugiOhhh! And this time they brewed more of it, which is great. If it sold out fast last time, then it was already popular before anyone even got to drink it!
Hop BroExactly, and they also released six taps at the same time. They’ve got everything from Milk Shake IPA to Helles, IPA, Scottish, Saison, and Sour Ale, so the range is pretty wide.
MugiWhoa, going from Mikkusu at 7% to Nishikawa Orange at 5% is strong! There are sweet ones, sour ones, and light ones, so I’m going to get lost trying to decide what to drink today!
Hop BroThat kind of indecision is the fun part. You could chase the hops with R122’s IPA, then finish lightly and aromatically with Pottering’s Saison.
MugiThat sounds amazing! And if there are May events too, it’s the kind of day where you can drink beer, eat, and then drink again. I want to go to Nishikawaguchi right now!
Hop BroThat settles it. First, let’s toast with Luciole, and if we like it, let’s work our way through the taps. This is definitely the kind of flow that makes both of us want to go out for drinks.
GROW BREW HOUSE in Nishikawaguchi, Kawaguchi City, Saitama, announced the release of its new beer “Luciole” on Instagram. The style is Brut Sake Ale. Fermented with brown rice, white koji, and Champagne yeast, the beer is described in the post as a dry, crisp finish that feels like “a mix of sake, sparkling wine, and beer.”
As a brewpub attached directly to its brewery, one of GROW BREW HOUSE’s strengths is that the maker’s own words come through as-is. The shop is within walking distance of Nishikawaguchi Station, making it easy to visit casually, while also regularly offering limited batches and more unconventional beers. This time, Luciole was reportedly brewed in a larger volume because the previous small batch sold out quickly.
At the same time, a six-beer tap list was released. The lineup is as follows.
- Mikkusu / Milk Shake IPA / 7%
- NK.GOLD / Helles / 4.5%
- R122 / IPA / 8.5%
- IronGate / Scottish 80/- / 3.5%
- Pottering / Saison / 6%
- Nishikawa Orange / Sour Ale / 5%
Looking at the taps, the lineup covers a wide range, from the sweet Milk Shake IPA to the lager-like Helles, a robust IPA, a lighter Scottish, and on to Saison and Sour Ale. Paired with the new Luciole, it gives a clear picture of the variety of brewing styles GROW BREW HOUSE is known for.
The post also mentions upcoming events: on May 23 and 24, the “Boato Coast Thank Festival” was announced, and on May 29 and 30, “Meat Day Hamburger” was listed. The appeal of this place is that you can enjoy not only beer, but also food and events. If you want to follow the latest house-brewed taps in Nishikawaguchi, this is a spot worth watching.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroGROW BREW HOUSE in Nishikawaguchi, Saitama, has released a new beer called Luciole. It’s a Brut Sake Ale, and it sounds seriously intriguing.
MugiWhat?! What’s a Brut Sake Ale? Is it like sake? Or is it beer?
Hop BroGood question. This one’s a twist made by fermenting brown rice and white koji with Champagne yeast. It tastes like a mix of sake, sparkling wine, and beer, with a dry, sharp finish.
MugiWhite koji sounds like a technical term all of a sudden! Is koji some kind of powder that makes things sweet? My head is already full of delicious aromas!
Hop BroTo put it simply, the acid-building effect of the white koji is doing the work here. So it doesn’t get cloying, it finishes cleanly, and there’s a sparkling lightness on the aftertaste.
MugiOhhh! And this time they brewed more of it, which is great. If it sold out fast last time, then it was already popular before anyone even got to drink it!
Hop BroExactly, and they also released six taps at the same time. They’ve got everything from Milk Shake IPA to Helles, IPA, Scottish, Saison, and Sour Ale, so the range is pretty wide.
MugiWhoa, going from Mikkusu at 7% to Nishikawa Orange at 5% is strong! There are sweet ones, sour ones, and light ones, so I’m going to get lost trying to decide what to drink today!
Hop BroThat kind of indecision is the fun part. You could chase the hops with R122’s IPA, then finish lightly and aromatically with Pottering’s Saison.
MugiThat sounds amazing! And if there are May events too, it’s the kind of day where you can drink beer, eat, and then drink again. I want to go to Nishikawaguchi right now!
Hop BroThat settles it. First, let’s toast with Luciole, and if we like it, let’s work our way through the taps. This is definitely the kind of flow that makes both of us want to go out for drinks.
