In the Door Brewing Announces a Seasonal Beer with Sake Lees and Sake Rice
In the Door Brewing announced the return of a seasonal beer themed around sake lees and sake rice in an Instagram post on the night of April 30. With an alcohol content of 4.5%, it is drawing attention as a beer that makes the most of ingredients with roots in Kobe.
Hop BroToday’s story is about how the seasonal beer with sake lees and sake rice is back. In the Door Brewing introduced a very Kobe-style brew in an Instagram post on the night of April 30.
MugiWait, sake lees and sake rice? That sounds like the lineup for a sake event! I can’t believe a beer can feel that Japanese, now I’m really curious!
Hop BroThat’s exactly the appeal of In the Door Brewing’s LOCAL BEER style. They brew at Marine Park on Rokko Island in Kobe, and they make a point of putting local ingredients at the center.
MugiBut sake lees are the stuff left after pressing sake, right? Putting that into beer sounds a little too niche for my brain to keep up with!
Hop BroExactly. Sake lees retain the aroma and umami that come from sake, and sake rice is, as the name suggests, rice suited for making sake. In other words, they’re layering the byproducts of sake and the light character of rice into beer to give it a Japanese nuance.
MugiOhhh! And with an alcohol content of 4.5%, it’s lighter than I expected. This could be one of those beers that looks Japanese at first glance but goes down really smoothly!
Hop BroAnd the brewing water is Kobe Water. They use 100% Rokkobunbiki water, and the fact that it has the same quality as the water used by sake breweries really reinforces this theme.
MugiSo it’s not just the ingredients, it’s Kobe all the way down to the water! If they keep leaning into the local angle that hard, every sip is basically going to say, “I’m from Kobe.”
Hop BroIn the Door Brewing makes six regular beers, but they also use seasonal fruits and herbs, so the limited releases have a nice range. This one is designed to show off ingredient character over flash, and it sounds like a beer you’d want to slowly enjoy for its aroma.
MugiJust imagining it makes me hungry! I want to check out the aroma, I’m curious about how light it feels, and I definitely want to drink this slowly at a beer bar!
Hop BroThen tonight let’s make it a session for tasting Kobe’s limited-release character while we look for the scent of sake lees and the clean finish of sake rice.
MugiI’m in! I want the first glass right away, and I’m probably going to need a second one too. This is definitely one we should be ready to toast with!
On the night of April 30, In the Door Brewing posted on Instagram, "It’s back again 🍶🍺..." and announced the return of a seasonal beer themed around sake lees and sake rice. The post image shows an alcohol content of 4.5%, indicating a beer crafted to highlight ingredients derived from sake.
The brewery operates a brewhouse and restaurant at Marine Park on Kobe’s Rokko Island, and it uses 100% Kobe Water, Rokkobunbiki no Mizu in its brewing. According to the official website, this water has the same quality as the water used by sake breweries in Kobe, which provides a fitting backdrop for this seasonal release made with sake lees and sake rice.
In the Door Brewing positions its beers as LOCAL BEER, and in addition to its six regular offerings, it also produces limited-edition beers using seasonal fruits, herbs, and locally sourced ingredients from the Kobe area. This latest post also seems to reflect that local-first approach. How will the aroma of sake lees, a byproduct of sake, and the light character of sake rice come through in the beer? Rather than flashy presentation, this is the kind of seasonal release that invites attention to the ingredient combination itself.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s story is about how the seasonal beer with sake lees and sake rice is back. In the Door Brewing introduced a very Kobe-style brew in an Instagram post on the night of April 30.
MugiWait, sake lees and sake rice? That sounds like the lineup for a sake event! I can’t believe a beer can feel that Japanese, now I’m really curious!
Hop BroThat’s exactly the appeal of In the Door Brewing’s LOCAL BEER style. They brew at Marine Park on Rokko Island in Kobe, and they make a point of putting local ingredients at the center.
MugiBut sake lees are the stuff left after pressing sake, right? Putting that into beer sounds a little too niche for my brain to keep up with!
Hop BroExactly. Sake lees retain the aroma and umami that come from sake, and sake rice is, as the name suggests, rice suited for making sake. In other words, they’re layering the byproducts of sake and the light character of rice into beer to give it a Japanese nuance.
MugiOhhh! And with an alcohol content of 4.5%, it’s lighter than I expected. This could be one of those beers that looks Japanese at first glance but goes down really smoothly!
Hop BroAnd the brewing water is Kobe Water. They use 100% Rokkobunbiki water, and the fact that it has the same quality as the water used by sake breweries really reinforces this theme.
MugiSo it’s not just the ingredients, it’s Kobe all the way down to the water! If they keep leaning into the local angle that hard, every sip is basically going to say, “I’m from Kobe.”
Hop BroIn the Door Brewing makes six regular beers, but they also use seasonal fruits and herbs, so the limited releases have a nice range. This one is designed to show off ingredient character over flash, and it sounds like a beer you’d want to slowly enjoy for its aroma.
MugiJust imagining it makes me hungry! I want to check out the aroma, I’m curious about how light it feels, and I definitely want to drink this slowly at a beer bar!
Hop BroThen tonight let’s make it a session for tasting Kobe’s limited-release character while we look for the scent of sake lees and the clean finish of sake rice.
MugiI’m in! I want the first glass right away, and I’m probably going to need a second one too. This is definitely one we should be ready to toast with!
