Yellow Monkey Brewing to Release Japanese Rice Lager 'HOMARE' on July 18
Yellow Monkey Brewing will release HOMARE on July 18. Inspired by Japan’s rice, fermentation, and dashi traditions, the new Japanese Rice Lager combines a subtle rice aroma, kombu and shiitake dashi, and the toasted character of brown rice.
Hop BroToday's topic is Yellow Monkey Brewing's new HOMARE. It lands on July 18, and it's a lager built to express Japanese food culture.
MugiWhat! A lager inspired by Japanese food culture? That's basically a full washoku course in a glass! How far is beer going to chase rice now?
Hop BroThe style is Japanese Rice Lager. It layers aromas from amazake made with rice, rice koji, and rice bran, so it stays crisp but still has depth.
MugiWhat is that! Rice koji and rice bran? Did this suddenly turn into a fermentation class? What does it actually taste like?
Hop BroIn simple terms, rice koji brings a gentle sweetness, and rice bran adds toastiness, not pickles-in-a-barrel vibes. Then you get a soft rice aroma from the amazake.
MugiWhoa! Okay, glad it's not pickle beer. But kombu and shiitake dashi in beer? Is that allowed? A soup bowl and a pint glass are shaking hands!
Hop BroThat's the clever part. It doesn't taste like straight broth. It layers Japanese umami into the outline, with roasted brown rice adding a subtle, deep finish.
MugiThat sounds like something I'd crush with sashimi or grilled fish, totally with Japanese food. Not flashy, just super harmonious. That's kind of classy!
Hop BroAnd you can get it at the YMB taproom, the web shop, trade EC, and Best Beer Japan. I like that it has both taproom and online access from a local Yokohama brewery.
MugiI love that, but now I'm stuck! Go drink it there or order it home? This is such a luxury problem!
Hop BroStart at the taproom, then do round two at home. I already want one, and HOMARE feels made for pairings, so it should really shine at the dinner table.
MugiI'm done for, I want to drink it now! I can already hear myself yelling, 'So this is Japanese umami!' before the first cheers.
Yellow Monkey Brewing, based in Naka-gawa, Yokohama, has announced HOMARE, a new beer built around the idea of expressing Japanese umami through lager. The brewery, which highlights beer and sports as a way to connect people, continues to send out distinctive beers from its local taproom.
What HOMARE is like
- Designed as a Japanese Rice Lager
- A gentle rice aroma from amazake made with rice, rice koji, and rice bran
- Layers of kombu and shiitake dashi, plus the toasty character of brown rice
- Crisp and easy to drink, yet with a sense of depth
In the post, the brewery says it wanted to express Japanese umami through lager. The recipe is built around balance rather than flash, and the beer is intended to pair with Japanese food. As rice lager continues to draw attention around the world, HOMARE reads as Yellow Monkey Brewing’s answer to a simple question: what does a truly Japanese rice lager look like?
Sales start
- July 18
- YMB taproom
- Web shop
- Business EC
- Best Beer Japan
It is a release worth watching, especially for drinkers interested in how Japanese ingredients and brewing ideas can meet in a single glass.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is Yellow Monkey Brewing's new HOMARE. It lands on July 18, and it's a lager built to express Japanese food culture.
MugiWhat! A lager inspired by Japanese food culture? That's basically a full washoku course in a glass! How far is beer going to chase rice now?
Hop BroThe style is Japanese Rice Lager. It layers aromas from amazake made with rice, rice koji, and rice bran, so it stays crisp but still has depth.
MugiWhat is that! Rice koji and rice bran? Did this suddenly turn into a fermentation class? What does it actually taste like?
Hop BroIn simple terms, rice koji brings a gentle sweetness, and rice bran adds toastiness, not pickles-in-a-barrel vibes. Then you get a soft rice aroma from the amazake.
MugiWhoa! Okay, glad it's not pickle beer. But kombu and shiitake dashi in beer? Is that allowed? A soup bowl and a pint glass are shaking hands!
Hop BroThat's the clever part. It doesn't taste like straight broth. It layers Japanese umami into the outline, with roasted brown rice adding a subtle, deep finish.
MugiThat sounds like something I'd crush with sashimi or grilled fish, totally with Japanese food. Not flashy, just super harmonious. That's kind of classy!
Hop BroAnd you can get it at the YMB taproom, the web shop, trade EC, and Best Beer Japan. I like that it has both taproom and online access from a local Yokohama brewery.
MugiI love that, but now I'm stuck! Go drink it there or order it home? This is such a luxury problem!
Hop BroStart at the taproom, then do round two at home. I already want one, and HOMARE feels made for pairings, so it should really shine at the dinner table.
MugiI'm done for, I want to drink it now! I can already hear myself yelling, 'So this is Japanese umami!' before the first cheers.
