Kyoto Brewing re-releases the Mansai-series fruit sour "Very Berry"
Kyoto Brewing, based in Kyoto City, has re-released "Tsubutsumu," a Mansai-series fruit sour built around berry juice, wheat and oats, lactose, and a soft, smoothie-like texture.
Hop BroToday’s pick is Kyoto Brewing’s Mankai series, because Tsubu Tsumu is back.
MugiWait, that name sounds soft and cute, but Very Berry sounds like it kicked the door open!
Hop BroThat contrast is great. This Kyoto Brewing release is a fruit sour ale, built to put berry character right up front.
MugiOkay, 5.5% ABV I get, but what is IBU 15? Is that a secret code?
Hop BroIBU is the bitterness scale, so this means pretty gentle bitterness. It’s not about hop punch here; the sweet-tart fruit leads.
MugiAnd it has blackberry, blueberry, sour cherry, and more? That’s basically a seven-berry ensemble!
Hop BroExactly. Since the fruit sugars mostly ferment out, they use wheat, oats, and lactose to build a smooth, full body.
MugiNo way, lactose too? This is basically a drinkable smoothie. Beer is drifting into breakfast territory!
Hop BroThis year they also used a little Meridian hop and a thiol-boosting yeast. In plain terms, the yeast helps pull out bright tropical aromas.
MugiThat jargon hit like a boss battle, but okay, so it’s not just berries, it also gets a tropical aroma lift?
MugiThat’s unfair. Chilled straight or poured over ice cream, I already want a Tsubu Tsumu.
Hop BroSame here. With that cherry-tart finish, tonight feels perfect for a Very Berry toast.
Kyoto Brewing has re-released "Tsubutsumu," part of its Mansai series. The beer is labeled Very Berry in English and is brewed as a Fruit Sour at 5.5% ABV with 15 IBU. The recipe is built to emphasize bright berry character while keeping the finish balanced and drinkable.
The beer uses juice from blackberry, marionberry, blueberry, sour cherry, strawberry, black currant, and raspberry. Because the sugars from the berries are mostly consumed during fermentation, the base beer is reinforced with wheat and oats for a smoother mouthfeel. Added sugar and lactose leave a gentle sweetness behind, giving the beer a texture that aims closer to a smoothie than a sharply tart sour.
Kyoto Brewing also leans on hop and yeast choices to shape the profile. Meridian is used in a small amount, while this year’s version uses a new yeast strain selected for strong thiol production. According to the brewery, that helps bring out a more expressive tropical-fruit aroma and a richer overall fruit impression. A sour-cherry-driven finish keeps the sweetness in check.
The brewery suggests drinking it cold on its own, or even pouring it over ice cream as a dessert beer. Suggested food pairings include dried fruit and nuts, brandy-style cream cheese, peppery white-liver pate, and a goat-cheese salad. For drinkers looking for a berry-forward sour with a softer body, this re-release fits neatly into Kyoto Brewing’s fruit-focused lineup.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s pick is Kyoto Brewing’s Mankai series, because Tsubu Tsumu is back.
MugiWait, that name sounds soft and cute, but Very Berry sounds like it kicked the door open!
Hop BroThat contrast is great. This Kyoto Brewing release is a fruit sour ale, built to put berry character right up front.
MugiOkay, 5.5% ABV I get, but what is IBU 15? Is that a secret code?
Hop BroIBU is the bitterness scale, so this means pretty gentle bitterness. It’s not about hop punch here; the sweet-tart fruit leads.
MugiAnd it has blackberry, blueberry, sour cherry, and more? That’s basically a seven-berry ensemble!
Hop BroExactly. Since the fruit sugars mostly ferment out, they use wheat, oats, and lactose to build a smooth, full body.
MugiNo way, lactose too? This is basically a drinkable smoothie. Beer is drifting into breakfast territory!
Hop BroThis year they also used a little Meridian hop and a thiol-boosting yeast. In plain terms, the yeast helps pull out bright tropical aromas.
MugiThat jargon hit like a boss battle, but okay, so it’s not just berries, it also gets a tropical aroma lift?
MugiThat’s unfair. Chilled straight or poured over ice cream, I already want a Tsubu Tsumu.
Hop BroSame here. With that cherry-tart finish, tonight feels perfect for a Very Berry toast.
