Fete Mishima Brewery Updates Nishiura Soleil from Golden Ale to Citrus Saison
Fete Mishima Brewery in Mishima, Shizuoka, introduced a renewed version of its regular Nishiura Soleil, changing it from a golden ale to a saison. The beer is presented as a Citrus Saison built around local citrus, including Nishiura mandarin and Nishiura lemonade juice.
Hop BroToday’s topic is Fete Mishima Brewery in Shizuoka, where their regular Nishiura Soleil just came back reborn as a saison.
MugiWait, same name but a different beer? Nishiura Soleil 6 sounds like a movie sequel, and now I need to know everything!
Hop BroThis time it’s not a golden ale, it’s a Citrus Saison, with ABV 5.0%, IBU 28, and SRM 2.4 for a summer-friendly profile.
MugiHold on, IBU and SRM just turned this into chemistry class! What does that mean in tasty-person language?
Hop BroIBU is the bitterness scale, SRM is the color scale, so this one should feel light and pale and super easy to drink.
MugiWhoa, and it uses Nishiura mikan and lemon too? That’s basically full citrus mode. This beer is already wearing sunglasses.
Hop BroThat’s the fun part: the mikan goes into the mash whole, the dried peel is used in the sparge step, and lemonade juice plus peel go in after fermentation.
MugiWhat even is the sparge step? It sounds like the beer is getting a deluxe bath treatment!
Hop BroBasically, it’s the stage where hot water gently rinses flavor from the grain, and here it also helps layer in mikan peel aroma naturally.
MugiOhhh, so with Mishima water, Izu ingredients, and brewing tucked behind the bistro 'allez,' it’s packed with local character.
Hop BroAnd the hops are Citra, Mandarina Bavaria, and Hallertau Blanc, lining up that saison yeast spice with summer-ready fruitiness really nicely.
MugiThat’s it, I’m done for. My throat actually reacted just reading this. I want a glass right now and I want to drink the Nishiura sun!
Fete Mishima Brewery in Mishima, Shizuoka, introduced a renewed version of its regular beer, Nishiura Soleil, on Instagram. In the post, the beer is listed as Nishiura Soleil 6 and described as a Citrus Saison with ABV 5.0%, IBU 28, and SRM 2.4.
The brewery is a small facility near Mishima Station, located behind allez, a French-style bistro created by renovating an old townhouse and a sheet-metal workshop. On its official website, Fete Mishima says it makes craft beer and fruit sparkling drinks using Mishima’s water and ingredients from the Izu area, which gives the brewery a strong local identity.
This new Nishiura Soleil follows that approach closely. According to the post, the brewery added squeezed Nishiura mandarin during the mashing stage, used dried peel during sparging, and added Nishiura lemonade juice and peel after fermentation. The hop bill includes Citra, Mandarina Bavaria, and Hallertau Blanc, while the ingredient list names Numazu tea, malt, citrus, hops, lemon, and white koji.
The brewery says the result is a summer-friendly beer that combines the spicy character of saison yeast with fresh, fruity citrus aroma. The bottle design is also part of the concept, featuring a character inspired by the sun of Nishiura. It is a release that ties recipe, local ingredients, and visual identity together in a clear way.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Fete Mishima Brewery in Shizuoka, where their regular Nishiura Soleil just came back reborn as a saison.
MugiWait, same name but a different beer? Nishiura Soleil 6 sounds like a movie sequel, and now I need to know everything!
Hop BroThis time it’s not a golden ale, it’s a Citrus Saison, with ABV 5.0%, IBU 28, and SRM 2.4 for a summer-friendly profile.
MugiHold on, IBU and SRM just turned this into chemistry class! What does that mean in tasty-person language?
Hop BroIBU is the bitterness scale, SRM is the color scale, so this one should feel light and pale and super easy to drink.
MugiWhoa, and it uses Nishiura mikan and lemon too? That’s basically full citrus mode. This beer is already wearing sunglasses.
Hop BroThat’s the fun part: the mikan goes into the mash whole, the dried peel is used in the sparge step, and lemonade juice plus peel go in after fermentation.
MugiWhat even is the sparge step? It sounds like the beer is getting a deluxe bath treatment!
Hop BroBasically, it’s the stage where hot water gently rinses flavor from the grain, and here it also helps layer in mikan peel aroma naturally.
MugiOhhh, so with Mishima water, Izu ingredients, and brewing tucked behind the bistro 'allez,' it’s packed with local character.
Hop BroAnd the hops are Citra, Mandarina Bavaria, and Hallertau Blanc, lining up that saison yeast spice with summer-ready fruitiness really nicely.
MugiThat’s it, I’m done for. My throat actually reacted just reading this. I want a glass right now and I want to drink the Nishiura sun!
