Yorocco Beer Introduces Two Spring Saisons Using Local Citrus and NZ Hops
Yorocco Beer of Kamakura, Kanagawa, announced two spring saisons on Instagram. The lineup pairs “Tobiuo Saison,” made with local citrus from Zushi, with “Spring Thunder,” made with New Zealand Moutere hops, making for two beers with a strong seasonal feel.
Hop BroKamakura's Yorocco Beer has rolled out two spring saisons. The first, “Tobiuo Saison,” is a deeply community-rooted brew made with local citrus gathered by the Tobiuo Club, an after-school program for Zushi elementary school kids.
MugiWait, what do you mean by a beer made with an elementary school club!? Local citrus in the mix? Is it basically like fruit juice sweet?
Hop BroNot sweet juice at all. It's more about keeping the crisp fermentation-driven finish that a saison should have while layering in aroma. This year they added not just summer oranges but a little pomelo too, and even the story of a tree on a hill overlooking the sea in Zushi makes it a ninth-year continuing project.
MugiNine years already!? That's basically an annual citrus report. And does pomelo really make that much difference in the flavor?
Hop BroIt does. Pomelo gently broadens the outline of the aroma. Next up is “Spring Thunder,” which is the annual spring release, and this year it uses NZ Moutere hops, giving it a touch of tropical character beneath the citrus.
MugiMoutere sounds powerful just by name! Does that tropical nuance mean something like mango or pineapple?
Hop BroExactly, that kind of direction. And because the finish is dry, it stays bright without feeling heavy. So it's a lively saison that works well with blossom-viewing and spring meals.
MugiThat sounds amazing under the cherry blossoms! But when I hear dry, I get a little scared it'll leave my mouth all parched... So you mean a crisp finish, right?
Hop BroRight, it means the aftertaste falls away cleanly. Yorocco Beer is based in Kamakura, and they're especially good at translating local ingredients and the season into beer, so this release really shows a strong sense of spring and place.
MugiNow I really want to drink it! If they say this weekend looks perfect for hanami, then there's no choice but to head out with a saison in hand.
Yorocco Beer (Kamakura, Kanagawa) introduced two saison releases for spring on Instagram.
Tobiuo Saison
The first is “Tobiuo Saison.” In the post, the brewery says it was brewed with local citrus gathered by parents and children from Tobiuo Club, an after-school program for elementary school students based at Zushi Beach. In addition to summer oranges, a small amount of pomelo was added this year; the pomelo tree grows on a hill in Osaki overlooking the sea in Zushi. Now in its ninth year as an ongoing project, it is a beer whose flavor is shaped directly by its ties to the local community.
Spring Thunder
The second is “Spring Thunder.” This is an annual spring beer, and this year it uses New Zealand-grown Moutere hops. The post says that beneath its citrus-forward aroma there is a slight tropical nuance, and presents it as having a dry finish. It sounds like a saison with a light, lively character that would pair well with spring meals or hanami blossom-viewing outings.
Yorocco Beer is an independent brewery based in Kamakura and is known for beer making that reflects seasonal changes and local ingredients. This post also focused on turning the character of local citrus and hops into two separate saisons, clearly reflecting the brewery's maker-first attitude. At the end of the post, it mentions that this weekend looks like it will be good for blossom viewing, conveying that this is a release aimed at the heart of spring.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKamakura's Yorocco Beer has rolled out two spring saisons. The first, “Tobiuo Saison,” is a deeply community-rooted brew made with local citrus gathered by the Tobiuo Club, an after-school program for Zushi elementary school kids.
MugiWait, what do you mean by a beer made with an elementary school club!? Local citrus in the mix? Is it basically like fruit juice sweet?
Hop BroNot sweet juice at all. It's more about keeping the crisp fermentation-driven finish that a saison should have while layering in aroma. This year they added not just summer oranges but a little pomelo too, and even the story of a tree on a hill overlooking the sea in Zushi makes it a ninth-year continuing project.
MugiNine years already!? That's basically an annual citrus report. And does pomelo really make that much difference in the flavor?
Hop BroIt does. Pomelo gently broadens the outline of the aroma. Next up is “Spring Thunder,” which is the annual spring release, and this year it uses NZ Moutere hops, giving it a touch of tropical character beneath the citrus.
MugiMoutere sounds powerful just by name! Does that tropical nuance mean something like mango or pineapple?
Hop BroExactly, that kind of direction. And because the finish is dry, it stays bright without feeling heavy. So it's a lively saison that works well with blossom-viewing and spring meals.
MugiThat sounds amazing under the cherry blossoms! But when I hear dry, I get a little scared it'll leave my mouth all parched... So you mean a crisp finish, right?
Hop BroRight, it means the aftertaste falls away cleanly. Yorocco Beer is based in Kamakura, and they're especially good at translating local ingredients and the season into beer, so this release really shows a strong sense of spring and place.
MugiNow I really want to drink it! If they say this weekend looks perfect for hanami, then there's no choice but to head out with a saison in hand.
