MAHOWBREW’s Ophelia #5 is on tap at Saiougauma in Kobe
Saiougauma, a beer pub in Sannomiya, Kobe, is pouring MAHOWBREW’s Ophelia #5. The Imperial Gose features passion fruit, guava, mango, and shekwasha, with 7.5% ABV and 12 IBU. Its profile is built around fruit, salt, and acidity.
Hop BroThere’s a fresh tap in Sannomiya worth talking about. At Saiougauma, MAHOWBREW’s Ophelia #5 is on right now.
MugiWhat! That name already sounds dramatic! What kind of beer is it? Total mystery Ophelia energy!
Hop BroIt’s an Imperial Gose, with 7.5% ABV and 12 IBU, loaded with passion fruit, guava, mango, and shekwasha.
MugiHold on, what is an Imperial Gose? That sounds less like beer and more like a special attack move!
Hop BroBasically, a gose is tart and a little salty, and “imperial” means a fuller, stronger version. So think salty-but-delicious with extra presence.
MugiWhoa, okay! And then you throw in all that fruit too? That’s basically a tropical fruit parade with sea salt tagging along!
Hop BroThat’s the fun part. It uses shekwasha juice from Nago, sea salt from Yagaji Island, plus coriander seed. The fruit goes in after fermentation for a tropical drinking profile.
MugiCoriander seed too? Suddenly this sounds like a cooking show! So it’s a three-way flavor battle between sweet, tart, and salty?
Hop BroExactly. Salt and coriander go in during the whirlpool, then fruit is layered in later, so it doesn’t just taste sweet. The key is the fruit-and-salt balance.
MugiThat makes sense, it stays beer-like instead of turning into juice. And if the keg’s running low, that’s a go to Sannomiya emergency!
Hop BroSaiougauma is great for rotating guest taps like this, so finding a standout like this feels special. This one seems perfect to sip from a glass and really take in.
MugiI’m sold. Tropical, salty, tart, and packed with Okinawa character? That’s a pour me one situation if I’ve ever heard one!
Saiougauma, a beer pub in Sannomiya, Kobe, is currently serving Ophelia #5 from Okinawa-based brewery MAHOWBREW.
The post notes that the beer is running low and that this batch tastes even better than before. Ophelia #5 is listed as an Imperial Gose w/ Passion fruit, Guava, Mango, Shekwasha with 7.5% ABV and 12 IBU. The recipe uses Nago-produced shikuwasa juice, sea salt from Yagaji Island, passion fruit, guava, and mango, with coriander seed added as well.
According to the brewery’s description, sea salt and coriander seed are added during the whirlpool stage, and the fruit is added after fermentation. The result is designed around a balance of saltiness, acidity, and sweetness, with a clear tropical character. That gives the beer a bright, fruit-forward impression while keeping the Gose structure intact.
Saiougauma is one of the places where beer fans can follow interesting guest taps in Kobe. In a neighborhood bar setting, the appeal is not just the beer itself but also the chance to catch a fresh, limited tap before it disappears. Ophelia #5 looks like a good fit for anyone who enjoys fruit-driven sour beers with a saline edge.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a fresh tap in Sannomiya worth talking about. At Saiougauma, MAHOWBREW’s Ophelia #5 is on right now.
MugiWhat! That name already sounds dramatic! What kind of beer is it? Total mystery Ophelia energy!
Hop BroIt’s an Imperial Gose, with 7.5% ABV and 12 IBU, loaded with passion fruit, guava, mango, and shekwasha.
MugiHold on, what is an Imperial Gose? That sounds less like beer and more like a special attack move!
Hop BroBasically, a gose is tart and a little salty, and “imperial” means a fuller, stronger version. So think salty-but-delicious with extra presence.
MugiWhoa, okay! And then you throw in all that fruit too? That’s basically a tropical fruit parade with sea salt tagging along!
Hop BroThat’s the fun part. It uses shekwasha juice from Nago, sea salt from Yagaji Island, plus coriander seed. The fruit goes in after fermentation for a tropical drinking profile.
MugiCoriander seed too? Suddenly this sounds like a cooking show! So it’s a three-way flavor battle between sweet, tart, and salty?
Hop BroExactly. Salt and coriander go in during the whirlpool, then fruit is layered in later, so it doesn’t just taste sweet. The key is the fruit-and-salt balance.
MugiThat makes sense, it stays beer-like instead of turning into juice. And if the keg’s running low, that’s a go to Sannomiya emergency!
Hop BroSaiougauma is great for rotating guest taps like this, so finding a standout like this feels special. This one seems perfect to sip from a glass and really take in.
MugiI’m sold. Tropical, salty, tart, and packed with Okinawa character? That’s a pour me one situation if I’ve ever heard one!
