GROW BREW HOUSE releases Kamine Saison Yuzu, a Kawaguchi yuzu fruit beer
GROW BREW HOUSE, a brewpub in Nishikawaguchi, has released Kamine Saison Yuzu. The beer uses yuzu from Kawaguchi's Kamine area, with Belgian-yeast spice and a vivid yuzu aroma layered into the profile.
Hop BroThere’s a new release in Nishi-Kawaguchi I need to talk about: GROW BREW HOUSE just dropped Kamine Saison Yuzu. It’s a fruit beer built around local yuzu.
MugiWait, more yuzu than yuzu? How is that even possible for a citrus fruit!?
Hop BroThat’s because they packed it with Kawaguchi-grown yuzu from the Kamine area, so the bright peel aroma really jumps out.
MugiWhoa, okay, but what is a saison? That sounds less like beer and more like a final boss.
Hop BroA saison is an easy-drinking, aromatic style, and here the big point is the Belgian-style yeast adding spicy notes that layer onto the yuzu.
MugiBelgian-style yeast... wow, the jargon attack is real, Hop Bro. So what does that actually taste like?
Hop BroSimple version: peppery yeast character, a soft sweet aroma, and they keep the harsh edge down so you get the best part of the yuzu.
MugiWhat is that, magic? It sounds bright but still layered. And if you drink it in that brewpub atmosphere, that’s basically a flavor bonus.
Hop BroExactly. GROW BREW HOUSE has a taproom, does small-batch multi-style brewing, the head brewer came from a cooking background, and on 9/22-23 they’re even doing a public brew event.
MugiAnd it’s walkable from the station after work? Perfect. Now I want a pint of local flavor with some snacks on the side.
Hop BroThat’s the whole appeal: you get the beer and the brewery’s energy together. At this point we both just want a glass now.
GROW BREW HOUSE in Nishikawaguchi has released Kamine Saison Yuzu. The beer is a fruit beer made with plenty of yuzu from Kawaguchi's Kamine area. In the post, the brewery describes it as carrying a yuzu aroma even more intense than yuzu itself, while keeping bitterness and rough edges in check.
The beer is said to combine bright citrus character with the spicy nuance and gentle sweetness associated with Belgian yeast. That makes it a fitting match for GROW BREW HOUSE, a brewpub with a brewery-attached taproom, a small-batch approach, and a strong local focus. The house also highlights its connection to local agriculture and often serves food that pairs naturally with its beers.
The post also lists upcoming events:
- 9/10-12: "Izakaya GROW," with pub-style food
- 9/19-20: Food service by Happy Corner, a shared kitchen in Kawaguchi
- 9/22-23: A public brew day with OPEN BREWRY and Chinese food collaborators
Located within walking distance of Nishikawaguchi Station, GROW BREW HOUSE is the kind of place where you can taste both the beer and the brewing atmosphere itself. For drinkers looking for a seasonal citrus beer with a clear sense of place, this release is worth a stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a new release in Nishi-Kawaguchi I need to talk about: GROW BREW HOUSE just dropped Kamine Saison Yuzu. It’s a fruit beer built around local yuzu.
MugiWait, more yuzu than yuzu? How is that even possible for a citrus fruit!?
Hop BroThat’s because they packed it with Kawaguchi-grown yuzu from the Kamine area, so the bright peel aroma really jumps out.
MugiWhoa, okay, but what is a saison? That sounds less like beer and more like a final boss.
Hop BroA saison is an easy-drinking, aromatic style, and here the big point is the Belgian-style yeast adding spicy notes that layer onto the yuzu.
MugiBelgian-style yeast... wow, the jargon attack is real, Hop Bro. So what does that actually taste like?
Hop BroSimple version: peppery yeast character, a soft sweet aroma, and they keep the harsh edge down so you get the best part of the yuzu.
MugiWhat is that, magic? It sounds bright but still layered. And if you drink it in that brewpub atmosphere, that’s basically a flavor bonus.
Hop BroExactly. GROW BREW HOUSE has a taproom, does small-batch multi-style brewing, the head brewer came from a cooking background, and on 9/22-23 they’re even doing a public brew event.
MugiAnd it’s walkable from the station after work? Perfect. Now I want a pint of local flavor with some snacks on the side.
Hop BroThat’s the whole appeal: you get the beer and the brewery’s energy together. At this point we both just want a glass now.
