Yorocco Beer Releases Canned Beer "Submarine Forest" Made with Wakame and Yuzu
Yorocco Beer in Kamakura, Kanagawa Prefecture, introduced "Submarine Forest / Seaweed Saison" as this week's can release. It is a saison with oceanic nuances, combining natural wakame from Zushi's Kotsubo Fishing Port with locally grown yuzu.
Hop BroKamakura's Yorocco Beer Iwase Brewery put out a pretty daring beer in this week's can release.
MugiWhat! Wakame in beer!? Just the name Submarine Forest already gives off a sea vibe, what is that!
Hop BroRight, the style is Seaweed Saison. They combine natural wakame from Zushi's Kotsubo Fishing Port with locally grown yuzu, so the sea-like character is really thoughtfully designed.
Mugi"Thoughtfully designed sea-like character" sounds way too scientific all of a sudden. When you say minerality, I'm a little worried it might taste like tap water!
Hop BroThat's not what it is. They bring in the wakame fresh that morning, carefully extract the umami, and blend it into beer that's already fermenting, so instead of the saltiness jumping out, the beer gets more depth in its structure.
MugiOhhh! So the wakame isn't the star running wild, but something supporting from behind. And if they even add locally sourced yuzu juice, it should have some brightness too!
Hop BroThat's what's so very Yorocco about it. They're also good at barrel aging, fruit, and herb-driven expressions, so once again they've brought the local ingredients together in a very straightforward way. And the fact that it's been a saison in the works for about three years is pretty cool.
MugiThree years!? So it's not some beer thought up on a whim, but one they've carefully nurtured. The label is interesting too, but hearing it's art by Yusuke Hanai instantly makes it feel more stylish!
Hop BroThey've left no gaps in either appearance or contents. Since the flavor is light and refreshing, it should really stand out when paired with seaside ingredients.
MugiIf you drink it with fish cured in kelp or dishes with a salty profile, it'll be amazing! This is definitely one of those beers that makes you want to chase down both the cans and the kegs right away!
Kanagawa Prefecture's Yorocco Beer Iwase Brewery announced Submarine Forest as this week's can release. The style is Seaweed Saison, and the label art was created by Yusuke Hanai.
This beer uses natural wakame harvested at Kotsubo Fishing Port in Zushi, layering in ocean-like extract, minerality, and a subtle saltiness. Freshly harvested wakame is quickly brought to the brewery, where its umami is carefully extracted and blended into beer already in fermentation. In addition, a small amount of locally sourced yuzu juice is added to balance the flavor.
Yorocco Beer is a brewery based in Kamakura that has been releasing distinctive beers, and it is also well regarded for expressions that incorporate barrel aging, fruit, and herbs. This time as well, Submarine Forest is characterized by a finish that honestly reflects local ingredients and the seasonal mood. In the post, it is introduced as a saison they've been making for about three years, and it is also revealed that it was released packaged in cans and kegs.
As for the flavor, what stands out is that the wakame is not meant to dominate, but rather to work as a hidden seasoning that gives the structure a pleasant sense of depth. Overall, it is light and refreshing. It should pair well with ingredients from the seashore, and its character may come through even more clearly when enjoyed with fish cured in kelp or dishes that make use of saltiness.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKamakura's Yorocco Beer Iwase Brewery put out a pretty daring beer in this week's can release.
MugiWhat! Wakame in beer!? Just the name Submarine Forest already gives off a sea vibe, what is that!
Hop BroRight, the style is Seaweed Saison. They combine natural wakame from Zushi's Kotsubo Fishing Port with locally grown yuzu, so the sea-like character is really thoughtfully designed.
Mugi"Thoughtfully designed sea-like character" sounds way too scientific all of a sudden. When you say minerality, I'm a little worried it might taste like tap water!
Hop BroThat's not what it is. They bring in the wakame fresh that morning, carefully extract the umami, and blend it into beer that's already fermenting, so instead of the saltiness jumping out, the beer gets more depth in its structure.
MugiOhhh! So the wakame isn't the star running wild, but something supporting from behind. And if they even add locally sourced yuzu juice, it should have some brightness too!
Hop BroThat's what's so very Yorocco about it. They're also good at barrel aging, fruit, and herb-driven expressions, so once again they've brought the local ingredients together in a very straightforward way. And the fact that it's been a saison in the works for about three years is pretty cool.
MugiThree years!? So it's not some beer thought up on a whim, but one they've carefully nurtured. The label is interesting too, but hearing it's art by Yusuke Hanai instantly makes it feel more stylish!
Hop BroThey've left no gaps in either appearance or contents. Since the flavor is light and refreshing, it should really stand out when paired with seaside ingredients.
MugiIf you drink it with fish cured in kelp or dishes with a salty profile, it'll be amazing! This is definitely one of those beers that makes you want to chase down both the cans and the kegs right away!
