Far Yeast Brewing launches Sumomo Salty Sour using Fuefuki plums
Far Yeast Brewing launched Far Yeast Sumomo Salty Sour on August 5, a limited-release fruit gose made with Oishiwase plums from Kikushima Seiyodo Higashi Branch in Fuefuki, Yamanashi. The beer is brewed to balance juicy fruit character with a salty finish, and comes in at 4.5% ABV.
Hop BroToday’s topic is Far Yeast Sumomo Salty Sour from Far Yeast Brewing. It’s a limited fruit gose made with plums from Fuefuki, and honestly, that name already sounds thirst-inducing.
MugiWait, a plum gose? What is that even! And Salty means it’s tangy and salty? My brain is doing cartwheels.
Hop BroYep. They’re using Oishi Wase plums from Kikushima Seiyodo Higashi Shiten in Fuefuki, Yamanashi. It’s a very Far Yeast move, turning local fruit into something properly beer-shaped.
MugiHold on, fruit gose sounds like a spell from a fantasy game. You can’t just say it like everyone knows what that means!
Hop BroGose is basically a salty sour style with light acidity and a touch of salt. Add juicy plum character on top, and you get something bright, refreshing, and very summer-ready.
MugiOoh, and 4.5% ABV means it sounds super easy to drink. This feels dangerously close to just one more sip territory.
Hop BroExactly, and the brewing trick here is controlling two yeasts. They used that to keep the near-ripe plum juiciness while lining up the salt and acidity just right.
MugiTwo yeasts? Controlling yeast makes it sound like you’re conducting a microscopic orchestra.
Hop BroThat’s honestly not far off. In simple terms, they tuned the fermentation for fruit-and-salt balance, so the beer stays expressive without getting messy.
MugiOkay, professor, then what about IBU 10 and Saaz? This is starting to sound like I forgot to study for beer class.
Hop BroIBU 10 means the bitterness is low, and Saaz is a classic hop with a gentle aroma, so think low-bitterness refreshment. It comes in 350ml cans and 15L kegs, released on August 5, with wider shop and bar shipping from August 6.
MugiThat’s it, I want one now. Plum, salt, sourness, summer... this beer is basically waving a fan at me.
Hop BroAnd it fits right into the Brewed with Yamanashi series too, which makes it even better. This is absolutely the kind of seasonal beer I want properly chilled and poured right away.
A limited fruit gose made with Yamanashi plums
Far Yeast Brewing began selling Far Yeast Sumomo Salty Sour in limited quantities on August 5, 2026. The beer uses plums from Kikushima Seiyodo Higashi Branch, a plum farm in Fuefuki City, Yamanashi, and this year’s fruit variety is Oishiwase.
Brewed for fruit and salt balance
Oishiwase plums are known for their pale yellow flesh and red skin that deepens as the fruit ripens. For this release, the brewery paid close attention to the balance between juicy fruit character and saltiness, controlling two types of yeast to match the fruit’s near-ripe condition at harvest. The result is a light, refreshing fruit gose with a clean finish.
The beer is 4.5% ABV with 10 IBU, uses Saaz hops, and is packaged in 350 ml cans and 15 L kegs. It will be shipped sequentially from August 6 to the brewery’s online store, liquor retailers, restaurants, and beer bars across Japan.
Part of Far Yeast’s Yamanashi-focused brewing
Based in Kosuge Village, Yamanashi, Far Yeast Brewing has continued to build beers around local agricultural ingredients. Its Brewed with Yamanashi program started in 2020 as the “Yamanashi Support Project” and was renamed in 2024. The series has featured peaches, plums, grapes, and other local produce as a way to spotlight the region’s food culture.
Sumomo Salty Sour fits that direction well: it is a seasonal release that translates a local fruit into a beer style where acidity, salinity, and drinkability matter just as much as aroma.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Far Yeast Sumomo Salty Sour from Far Yeast Brewing. It’s a limited fruit gose made with plums from Fuefuki, and honestly, that name already sounds thirst-inducing.
MugiWait, a plum gose? What is that even! And Salty means it’s tangy and salty? My brain is doing cartwheels.
Hop BroYep. They’re using Oishi Wase plums from Kikushima Seiyodo Higashi Shiten in Fuefuki, Yamanashi. It’s a very Far Yeast move, turning local fruit into something properly beer-shaped.
MugiHold on, fruit gose sounds like a spell from a fantasy game. You can’t just say it like everyone knows what that means!
Hop BroGose is basically a salty sour style with light acidity and a touch of salt. Add juicy plum character on top, and you get something bright, refreshing, and very summer-ready.
MugiOoh, and 4.5% ABV means it sounds super easy to drink. This feels dangerously close to just one more sip territory.
Hop BroExactly, and the brewing trick here is controlling two yeasts. They used that to keep the near-ripe plum juiciness while lining up the salt and acidity just right.
MugiTwo yeasts? Controlling yeast makes it sound like you’re conducting a microscopic orchestra.
Hop BroThat’s honestly not far off. In simple terms, they tuned the fermentation for fruit-and-salt balance, so the beer stays expressive without getting messy.
MugiOkay, professor, then what about IBU 10 and Saaz? This is starting to sound like I forgot to study for beer class.
Hop BroIBU 10 means the bitterness is low, and Saaz is a classic hop with a gentle aroma, so think low-bitterness refreshment. It comes in 350ml cans and 15L kegs, released on August 5, with wider shop and bar shipping from August 6.
MugiThat’s it, I want one now. Plum, salt, sourness, summer... this beer is basically waving a fan at me.
Hop BroAnd it fits right into the Brewed with Yamanashi series too, which makes it even better. This is absolutely the kind of seasonal beer I want properly chilled and poured right away.
