Saio Uguma taps MAHOWBREW’s Cordelia, a watermelon, cucumber, and lychee gose
Saio Uguma, a beer pub in Sannomiya, Kobe, has tapped MAHOWBREW’s Cordelia as a guest beer. The imperial gose clocks in at 8.5% ABV and 8 IBU, with watermelon, cucumber, and lychee in the mix.
Hop BroSaiougauma in Sannomiya just tapped guest beer Cordelia from Okinawa's MAHOWBREW. Watermelon, cucumber, and lychee in one beer is a whole summer parade.
MugiWait, watermelon and cucumber in beer? That sounds like a salad cannon accidentally hit the keg!
Hop BroAnd the style is Imperial Gose. It takes tart, salty gose and gives it more strength and a fuller body.
MugiWhat even is a gose style? That sounds like a finishing move, not a drink!
Hop BroSimplest translation: salty tart beer. Cordelia adds lychee sweetness, so it doesn't stop at just being sour.
MugiWhoa, ABV 8.5 percent with IBU 8? Low bitterness, high danger. I respect the sneak attack.
Hop BroThe nerdy part is the whirlpool stage. Sea salt and coriander seed go in there, then the fruit gets added after fermentation.
MugiHold on, the whirlpool stage? Is the beer spinning around like laundry in a tiny brewery washer?
Hop BroBasically, but less dramatic. It's a flavor-setting step where hot wort circulates so the aroma and seasoning settle in cleanly.
MugiSo that's where the melon-like top note comes from. Watermelon freshness plus cucumber snap sounds absurdly refreshing.
Hop BroThen Yagaji Island sea salt gives it a defined gose profile. That's why it feels designed, not like random fruit sour chaos.
MugiWith food at Saiougauma, this sounds perfect. I am fully in a pour me one now mood!
Hop BroSame here. If I spot it in Sannomiya, I'm chasing the first sip of summer before that keg disappears.
Saio Uguma, a beer pub in Sannomiya, Kobe, has tapped Cordelia from Okinawa’s MAHOWBREW as a guest beer. The beer is an Imperial Gose w/ Watermelon, Cucumber, Lychee with 8.5% ABV and 8 IBU, giving it both presence and a clear, layered flavor profile.
The beer uses watermelon, cucumber, lychee, Okinawan sea salt from Yagaji Island, and other locally sourced ingredients. Sea salt and coriander seed are added during the whirlpool stage, then fruit is added after fermentation. That approach brings out a fresh, melon-like aroma on the nose, followed by sweetness from the watermelon and lychee, acidity from the base beer, and a salty edge that keeps the profile balanced.
Saio Uguma is the kind of place where this sort of guest tap makes sense: a relaxed beer pub where you can drop in, follow the rotation, and drink through a lineup that mixes everyday pints with more distinctive limited releases. For drinkers interested in fruit-forward sour beer and salt-driven flavor design, Cordelia is a notable pour.
Beer on tap
- Cordelia / MAHOWBREW
- Imperial Gose w/ Watermelon, Cucumber, Lychee
- 8.5% ABV, 8 IBU
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSaiougauma in Sannomiya just tapped guest beer Cordelia from Okinawa's MAHOWBREW. Watermelon, cucumber, and lychee in one beer is a whole summer parade.
MugiWait, watermelon and cucumber in beer? That sounds like a salad cannon accidentally hit the keg!
Hop BroAnd the style is Imperial Gose. It takes tart, salty gose and gives it more strength and a fuller body.
MugiWhat even is a gose style? That sounds like a finishing move, not a drink!
Hop BroSimplest translation: salty tart beer. Cordelia adds lychee sweetness, so it doesn't stop at just being sour.
MugiWhoa, ABV 8.5 percent with IBU 8? Low bitterness, high danger. I respect the sneak attack.
Hop BroThe nerdy part is the whirlpool stage. Sea salt and coriander seed go in there, then the fruit gets added after fermentation.
MugiHold on, the whirlpool stage? Is the beer spinning around like laundry in a tiny brewery washer?
Hop BroBasically, but less dramatic. It's a flavor-setting step where hot wort circulates so the aroma and seasoning settle in cleanly.
MugiSo that's where the melon-like top note comes from. Watermelon freshness plus cucumber snap sounds absurdly refreshing.
Hop BroThen Yagaji Island sea salt gives it a defined gose profile. That's why it feels designed, not like random fruit sour chaos.
MugiWith food at Saiougauma, this sounds perfect. I am fully in a pour me one now mood!
Hop BroSame here. If I spot it in Sannomiya, I'm chasing the first sip of summer before that keg disappears.
