Yorocco Beer’s gin-barrel saison “Delight Called Quest” arrives at Danky Beer Store in Nagoya
Danky Beer Store, a beer pub in Sakae, Nagoya, has received Yorocco Beer’s gin-barrel saison, “Delight Called Quest.” The beer traces back to the 2024 collaboration brew “soil みんなのよろこびーる” and was shaped through wood and gin barrels.
Hop BroI want to talk about a special new arrival at Danky Beer Store in Sakae, Nagoya. It’s Yorocco Beer’s “Delight Called Quest,” a gin-barrel saison.
MugiWhat! The name already sounds like an adventure! A gin-barrel saison? How is gin showing up in beer now? That is a lot to process!
Hop BroThat’s the fun part. It started from the June 2024 batch of eatrip saison “soil Minna no Yorokobeer,” and then it traveled through oak and gin barrels like a full storyline in liquid form.
MugiNo way! That makes it sound like the beer changed careers! What do you mean by moving across barrels? This got epic fast!
Hop BroPart of the base beer was moved into wooden barrels at Yorocco and aged from July 2024 to November 2025, so it spent over a year aging. They also added wild yeast, Brettanomyces, to build more depth.
MugiBretta-what now!? That sounds like a finishing move! What is wild yeast, and why am I suddenly in science class?
Hop BroIn simple terms, it adds funky, layered aromas that regular fermentation usually doesn’t create. It’s basically the secret flavor sidekick of the beer world.
MugiA secret sidekick, I love that! And another portion went to Nagano’s Yamatoumi Distillery, got distilled, and became “rejoice,” right? The beer split itself like some fantasy character!
Hop BroExactly. Then the saison was transferred into the barrel that had held that spirit, rested for a few more months, and bottled as “Delight Called Quest.” You get herbal aroma, saison structure, Brett nuance, and a long gin-like finish from the barrel.
MugiWow! That’s basically a whole story packed into one glass! If quantities are limited, we need to go early to Danky Beer Store!
Hop BroYeah, guest beers like this are all about timing. Getting to drink a story-driven saison like this in Nagoya is pretty exciting.
MugiThat settles it. I’m thirsty just imagining it already. I want a pour now.
Danky Beer Store, the beer pub at 1-14-1 Sakae, Naka-ku, Nagoya, has received a special guest beer from Yorocco Beer. The post explains that the bottle began as `eatrip saison "soil みんなのよろこびーる"` in June 2024 and was built through a layered process involving herbs from Tokyo and Nagano, wood aging, gin barrels, and distillation.
Part of the base beer was moved to wood at Yorocco’s brewery and aged for more than a year, from July 2024 to November 2025, with Brettanomyces added. Another portion was sent to Yamatoumi in Nagano, distilled, rested in French oak, and later released as `rejoice`. After that, the barrel that had held the spirit was brought back, the saison was transferred into it, and after several more months of aging the beer was bottled as `Delight Called Quest`.
The shop describes it as a beer made from overlapping stories and a great deal of work. The result is said to combine herbal notes, saison character, wild-yeast funk, and a gin-like barrel aroma. Quantities are limited, so this is the kind of beer worth checking early at Danky Beer Store.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about a special new arrival at Danky Beer Store in Sakae, Nagoya. It’s Yorocco Beer’s “Delight Called Quest,” a gin-barrel saison.
MugiWhat! The name already sounds like an adventure! A gin-barrel saison? How is gin showing up in beer now? That is a lot to process!
Hop BroThat’s the fun part. It started from the June 2024 batch of eatrip saison “soil Minna no Yorokobeer,” and then it traveled through oak and gin barrels like a full storyline in liquid form.
MugiNo way! That makes it sound like the beer changed careers! What do you mean by moving across barrels? This got epic fast!
Hop BroPart of the base beer was moved into wooden barrels at Yorocco and aged from July 2024 to November 2025, so it spent over a year aging. They also added wild yeast, Brettanomyces, to build more depth.
MugiBretta-what now!? That sounds like a finishing move! What is wild yeast, and why am I suddenly in science class?
Hop BroIn simple terms, it adds funky, layered aromas that regular fermentation usually doesn’t create. It’s basically the secret flavor sidekick of the beer world.
MugiA secret sidekick, I love that! And another portion went to Nagano’s Yamatoumi Distillery, got distilled, and became “rejoice,” right? The beer split itself like some fantasy character!
Hop BroExactly. Then the saison was transferred into the barrel that had held that spirit, rested for a few more months, and bottled as “Delight Called Quest.” You get herbal aroma, saison structure, Brett nuance, and a long gin-like finish from the barrel.
MugiWow! That’s basically a whole story packed into one glass! If quantities are limited, we need to go early to Danky Beer Store!
Hop BroYeah, guest beers like this are all about timing. Getting to drink a story-driven saison like this in Nagoya is pretty exciting.
MugiThat settles it. I’m thirsty just imagining it already. I want a pour now.
