MOKICHI TRATTORIA features Kamakura Herb Saison brewed with 16 herbs
MOKICHI TRATTORIA in Chigasaki highlighted Kumazawa Brewing's Kamakura Herb Saison. The seasonal saison uses herbs harvested from the MOKICHI Kamakura hillside garden, and this year's batch is the third brew with 16 herbs.
Hop BroI want to start with Kamakura Herb Saison today. It just showed up at MOKICHI TRATTORIA in Chigasaki, and it sounds like a perfect summer pour.
MugiWait, MOKICHI TRATTORIA is the place I think of for great food. They have a beer this interesting too?
Hop BroThey do. It ties into Kumazawa Brewery, and this batch uses 16 kinds of herbs picked from the herb garden behind MOKICHI Kamakura.
MugiWhat is that! 16 kinds of herbs sounds less like beer and more like someone tossed a whole garden into the tank!
Hop BroThat is exactly why the saison style matters. It naturally stays light and spicy, so it can carry all those herbal aromas without turning messy.
MugiOkay, but saison style still sounds like a science term to me. What does that actually taste like?
Hop BroIn plain language, it has easy summer drinkability. This one brings minty freshness, spicy notes from herbs like sansho and rosemary, plus citrus from the hops that suggests buntan and hassaku.
MugiThat sounds amazing. If it has buntan-and-hassaku citrus, I want a cold glass immediately.
Hop BroAnd it is built for food too. With appetizers or fish, it blends naturally with the table instead of stealing the whole show.
MugiNow I'm hungry. A beer like that in a 450-year-old farmhouse setting feels wildly unfair to people trying to stay home.
Hop BroAnd this is the third year of brewing it, so the concept has had time to sharpen. It sounds like the place itself poured into a glass.
MugiThat settles it. Next time we need appetizers, fish, and a summer saison toast together.
On tap
MOKICHI TRATTORIA is a beer pub where guests can enjoy Shonan Beer, brewed on Kumazawa Brewing's grounds, along with sake. Housed in a relocated 450-year-old farmhouse, the restaurant sits in a calm setting wrapped by the natural hillside, making it an easy place to pair beer with stone-oven pizza and fresh pasta.
Kamakura Herb Saison
The Instagram post introduced Kamakura Herb Saison, brewed with herbs harvested from the hillside herb garden at MOKICHI Kamakura. This year's release marks the third brew, and it uses 16 herbs: orange mint, sansho pepper, rosemary, lemongrass, oregano, mojito mint, thyme, peppermint, cinnamon, lemon verbena, lemon tea tree, bergamot, pineapple sage, shiso, apple mint, and spearmint.
Flavor profile
The post describes the beer as combining mint-like freshness, spice, and citrus notes reminiscent of bun-tan and hassaku from the hops. It sounds like a beer that works well with starters and fish dishes, fitting naturally into a food-focused table. Paired with the house-brewed Shonan Beer lineup, it reflects the restaurant's identity right in the glass.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to start with Kamakura Herb Saison today. It just showed up at MOKICHI TRATTORIA in Chigasaki, and it sounds like a perfect summer pour.
MugiWait, MOKICHI TRATTORIA is the place I think of for great food. They have a beer this interesting too?
Hop BroThey do. It ties into Kumazawa Brewery, and this batch uses 16 kinds of herbs picked from the herb garden behind MOKICHI Kamakura.
MugiWhat is that! 16 kinds of herbs sounds less like beer and more like someone tossed a whole garden into the tank!
Hop BroThat is exactly why the saison style matters. It naturally stays light and spicy, so it can carry all those herbal aromas without turning messy.
MugiOkay, but saison style still sounds like a science term to me. What does that actually taste like?
Hop BroIn plain language, it has easy summer drinkability. This one brings minty freshness, spicy notes from herbs like sansho and rosemary, plus citrus from the hops that suggests buntan and hassaku.
MugiThat sounds amazing. If it has buntan-and-hassaku citrus, I want a cold glass immediately.
Hop BroAnd it is built for food too. With appetizers or fish, it blends naturally with the table instead of stealing the whole show.
MugiNow I'm hungry. A beer like that in a 450-year-old farmhouse setting feels wildly unfair to people trying to stay home.
Hop BroAnd this is the third year of brewing it, so the concept has had time to sharpen. It sounds like the place itself poured into a glass.
MugiThat settles it. Next time we need appetizers, fish, and a summer saison toast together.
