Kitazawa Konishi adds limited Nishii-ke Nama Lavender Saison from Peace Soy Milk, PŪL, and NAMACHAん Brewing
Kitazawa Konishi, a beer pub in Daizawa, Setagaya, Tokyo, has taken in the triple-collaboration beer Nishii-ke Nama Lavender Saison from Peace Soy Milk, PŪL, and NAMACHAん Brewing. The saison combines soy-pulp character and lavender aroma in a balanced, food-friendly profile.
Hop BroI want to talk about the limited collab beer that just arrived at Kitazawa Konishi. The name alone, "Nishiike Nama Lavender Saison," really grabs you, right?
MugiWhat! That name goes hard. Does "nama lavender" mean we're basically drinking flowers now?!
Hop BroHere's the fun part: it's a triple collaboration between Peace Soy Milk, PŪL, and NAMACHAん Brewing, and the style is a saison. They even used okara and lavender leaves.
MugiWait, what is saison? That sounds less like beer and more like a finishing move in an anime battle.
Hop BroA saison is basically a Belgian-style ale known for being easy to drink. Saison yeast adds fruity aromas, so it feels bright and expressive without getting too heavy.
MugiWow, but if it has okara, I'm imagining soy dessert energy. Is it still actually beer?
Hop BroIt absolutely is. The okara brings a gentle sweetness, and the fresh-feeling lavender keeps it crisp, so you get both lightness and a satisfying body.
MugiOkay, that's a lot of aroma going on. But doesn't lavender come in way too strong with food?
Hop BroThat's the smart part. It's a food-friendly saison, so the aroma has clear definition without bulldozing the meal. Knowing it was completed for the June 5 reveal just makes me want it more.
MugiTurning local ingredients into a glass like that is such a story in a pint. If I spot it around Shimokitazawa, I'm ordering it immediately, and honestly, now both of us need a drink.
A beer built from local ingredients
Kitazawa Konishi is a beer pub that helps connect the craft beer scene around the Shimokitazawa area, with a lineup that can move from everyday drinking to limited releases. This time, the bar has received "Nishii-ke Nama Lavender Saison," a triple-collaboration beer made by Peace Soy Milk, PŪL, and NAMACHAん Brewing.
The beer is a saison brewed with Peace's rich okara and fresh lavender leaves grown in the Nishiike Valley area. According to the source material, the flavor brings together the gentle sweetness of the soy pulp, a freshly picked lavender aroma, and the fruity character of saison yeast, resulting in a beer that stays light while still offering satisfying depth.
The beer was unveiled at an event on June 5, and its appeal lies in how clearly the ingredients and the brewing idea carry through into the finished pint. It is aromatic enough to stand out, but still built in a way that should work well with food, which makes it a natural fit for a pub like Kitazawa Konishi.
For drinkers around Shimokitazawa looking for a collaboration beer with a distinct botanical edge, this release is worth noting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about the limited collab beer that just arrived at Kitazawa Konishi. The name alone, "Nishiike Nama Lavender Saison," really grabs you, right?
MugiWhat! That name goes hard. Does "nama lavender" mean we're basically drinking flowers now?!
Hop BroHere's the fun part: it's a triple collaboration between Peace Soy Milk, PŪL, and NAMACHAん Brewing, and the style is a saison. They even used okara and lavender leaves.
MugiWait, what is saison? That sounds less like beer and more like a finishing move in an anime battle.
Hop BroA saison is basically a Belgian-style ale known for being easy to drink. Saison yeast adds fruity aromas, so it feels bright and expressive without getting too heavy.
MugiWow, but if it has okara, I'm imagining soy dessert energy. Is it still actually beer?
Hop BroIt absolutely is. The okara brings a gentle sweetness, and the fresh-feeling lavender keeps it crisp, so you get both lightness and a satisfying body.
MugiOkay, that's a lot of aroma going on. But doesn't lavender come in way too strong with food?
Hop BroThat's the smart part. It's a food-friendly saison, so the aroma has clear definition without bulldozing the meal. Knowing it was completed for the June 5 reveal just makes me want it more.
MugiTurning local ingredients into a glass like that is such a story in a pint. If I spot it around Shimokitazawa, I'm ordering it immediately, and honestly, now both of us need a drink.
