ORYZAE BREWING serves Taiwan Tea Ale at Hanshin Umeda's fermentation market
ORYZAE BREWING from Wakayama City joined Hanshin Umeda Main Store's 5th Fermentation Market Koji. At the standing bar area, the brewery poured Taiwan Tea Ale on draft and highlighted its rice-koji-driven brewing style.
Hop BroAt Hanshin Umeda's fermentation market, Wakayama's Orize Brewing was pouring Taiwan TEA ALE on draft.
MugiWhat? A department store where you can stand, sip, and browse Fermentation Market KOJI? That sounds way too fun.
Hop BroAnd this brewery is a nano brewery in Wakayama founded in 2019, built around rice koji.
MugiHold on, rice koji as the base means it's not made with the usual malt?
Hop BroThat's the interesting part. It's a gluten-free brewing approach with no malt, and koji helps unlock the sugars before fermentation.
MugiWhoa! But what even is a TEA ALE? If it uses Wenshan Pouchong tea, does it turn into beer ochazuke?
Hop BroYou escalated that fast, huh. That tea brings a muscat-like aroma, and the whole thing lands soft and easy.
MugiNo way, that's brilliant. Using beer as the gateway to teach people about koji at a fermentation event is such a smart move.
Hop BroAnd on day one they even had a koji-making demo by LINNE's toji Imai, so the fermentation energy must have been intense.
MugiThey finished bottling in the morning and still headed to Umeda? That's serious dedication. Now I need that gentle, easy finish immediately.
Hop BroSame here. If I spot it next time, I'm ordering one fresh draft before I even look at the food.
ORYZAE BREWING, based in Wakayama City and founded in 2019, took part in the 5th Fermentation Market Koji at Hanshin Umeda Main Store's Shokusai Terrace. In its Instagram post, the brewery said it was serving Taiwan Tea Ale on draft at the standing bar corner.
The beer is brewed with Taiwan's Wenshan Baozhong tea, and the post describes it as having a gentle, muscat-like character. ORYZAE BREWING focuses on gluten-free beers built around rice koji rather than malt, making it a small brewery with a distinct approach to fermentation.
The post also mentioned a koji-making demonstration by Linne brewmaster Imai on the first day, along with a talk by Saito of Mitsukabozu. On the second day, the team said it would return to Umeda after finishing bottling work in the morning and stay until around 4 p.m.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroAt Hanshin Umeda's fermentation market, Wakayama's Orize Brewing was pouring Taiwan TEA ALE on draft.
MugiWhat? A department store where you can stand, sip, and browse Fermentation Market KOJI? That sounds way too fun.
Hop BroAnd this brewery is a nano brewery in Wakayama founded in 2019, built around rice koji.
MugiHold on, rice koji as the base means it's not made with the usual malt?
Hop BroThat's the interesting part. It's a gluten-free brewing approach with no malt, and koji helps unlock the sugars before fermentation.
MugiWhoa! But what even is a TEA ALE? If it uses Wenshan Pouchong tea, does it turn into beer ochazuke?
Hop BroYou escalated that fast, huh. That tea brings a muscat-like aroma, and the whole thing lands soft and easy.
MugiNo way, that's brilliant. Using beer as the gateway to teach people about koji at a fermentation event is such a smart move.
Hop BroAnd on day one they even had a koji-making demo by LINNE's toji Imai, so the fermentation energy must have been intense.
MugiThey finished bottling in the morning and still headed to Umeda? That's serious dedication. Now I need that gentle, easy finish immediately.
Hop BroSame here. If I spot it next time, I'm ordering one fresh draft before I even look at the food.
