Banrinoharu Brewery to Launch Kanshinji KU-RI Ume Saison on September 7
Banrinoharu Brewery in Tondabayashi, Osaka, will start sales of its collaboration beer, "Kanshinji KU-RI Ume Saison," on Monday, September 7. The saison uses plums from Kanshinji and is described as a beer with bright acidity and a fresh aroma.
Hop BroMugi, Banrishun Brewing in Tondabayashi is releasing Kanshinji KU-RI Ume Saison on Monday, September 7.
MugiWhat! An ume collaboration beer named after a temple already has my attention!
Hop BroIt’s a team-up between Kanshinji, Kanshinji KU-RI, and Banrishun Brewing, and the star is the local Kanshinji plums from Kawachinagano.
MugiNo way! Fruit grown in the area going straight into beer is full local flavor.
Hop BroAnd the style is a plum saison. They’re aiming for bright acidity and aroma, then letting saison yeast keep it light and lively.
MugiHold on, saison yeast suddenly sounds like chemistry class. Explain it in delicious words!
Hop BroBasically, it helps make the beer light and dry. Add the plum aroma on top, and you get a crisp, refreshing pint.
MugiWhat is that! And Banrishun is that renovated brewery that turned a closed sake brewery into a brewery and beer hall, right? Even the backstory tastes good.
Hop BroExactly. It carries on the memory of the Meiji-era sake maker Banrishun and uses water from the Kongo mountain system, so it feels like a glass of local history.
MugiI’m sold. On Monday, September 7, we’re doing a ume saison toast. Now I want to drink the history and the aroma together!
A collaboration built around Kanshinji plums
Banrinoharu Brewery will begin selling "Kanshinji KU-RI Ume Saison" on Monday, September 7. In the Instagram post, the brewery describes the beer as a collaboration using plums from Kanshinji in Kawachinagano, with a refreshing balance of acidity and aroma shaped by locally grown fruit.
Based in Tondabayashi, Osaka, Banrinoharu Brewery has roots in the long history of the old sake brewery "Banri no Haru." The company restored a closed kura into a brewery and beer hall, and its official website highlights beer-making that makes use of well water sourced from the Kongo mountain area.
The release also reflects the broader connection between Kanshinji's history, culture, and local nature. By bringing temple-grown plums together with a brewery that was revived from a historic sake storehouse, the project gives that regional story a new form in beer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMugi, Banrishun Brewing in Tondabayashi is releasing Kanshinji KU-RI Ume Saison on Monday, September 7.
MugiWhat! An ume collaboration beer named after a temple already has my attention!
Hop BroIt’s a team-up between Kanshinji, Kanshinji KU-RI, and Banrishun Brewing, and the star is the local Kanshinji plums from Kawachinagano.
MugiNo way! Fruit grown in the area going straight into beer is full local flavor.
Hop BroAnd the style is a plum saison. They’re aiming for bright acidity and aroma, then letting saison yeast keep it light and lively.
MugiHold on, saison yeast suddenly sounds like chemistry class. Explain it in delicious words!
Hop BroBasically, it helps make the beer light and dry. Add the plum aroma on top, and you get a crisp, refreshing pint.
MugiWhat is that! And Banrishun is that renovated brewery that turned a closed sake brewery into a brewery and beer hall, right? Even the backstory tastes good.
Hop BroExactly. It carries on the memory of the Meiji-era sake maker Banrishun and uses water from the Kongo mountain system, so it feels like a glass of local history.
MugiI’m sold. On Monday, September 7, we’re doing a ume saison toast. Now I want to drink the history and the aroma together!
