Brasserie SOMA debuts a new Kokura Brewing release: a lager made with Gin no Sato rice
At the brewpub Brasserie SOMA (Kokura Brewing) in Kokura-Kita Ward, Kitakyushu, a new beer made with the sake rice "Gin no Sato" grown in Kokura-Minami Ward has arrived. With cherry blossom season approaching, it is being introduced as a lager style with a fragrant ginjo aroma.
Hop BroKitakyushu's new Brasserie SOMA release is a lager made with "Gin no Sato," a sake rice from Kokura-Minami Ward. It's a brewpub in the Tanga Market area, and being able to drink it fresh on the spot is a big win.
MugiWhoa! So it's an rice beer? And even though it's a lager, it has ginjo aroma? My brain can't decide whether this is sake or beer!
Hop BroThat's what makes it interesting. Because lager ferments slowly at low temperatures, it tends to have a clean outline. When the bright aroma of Gin no Sato is layered on top of that, it becomes a light yet elegant drink.
MugiI get it... but what is ginjo aroma anyway? Japanese sake jargon just came flying out of nowhere! I can tell it means something fruity and refined, but is it strong like perfume?
Hop BroTo put it simply, it's an elegant fragrance that feels fruit- or flower-like. Rather than hitting you all at once, it's the kind of aroma you notice when you bring the glass to your nose and think, "Oh, that smells good." The appeal is that it doesn't get in the way of food.
MugiThen it sounds easy to drink! And if it's good with food, that's the kind of beer you can keep drinking from appetizers all the way to the main course. I know I'd end up on my second glass before I even notice!
Hop BroExactly. When local rice is used, the character of the ingredient comes through clearly, so it's easy to feel the personality of the local ingredients. Announcing it just as cherry blossom season is drawing near is also a classy touch.
MugiAnd they have brewing equipment inside the shop too, which feels unfair! Serving it fresh right away is basically a beer lover's dream. Drinking it in the atmosphere of the market sounds like it would make it taste 30 percent better!
Hop BroThe hours are worth checking too: lunch is Thursday, Friday, and Saturday from 11:30 to 13:30, and dinner is Tuesday, Wednesday, Thursday, Friday, and Saturday from 17:00 to 22:00. They're closed on Sundays and Mondays, and if you're planning to arrive after 21:00, you need to contact them in advance, so it's best to check before you go.
MugiGot it! Then next day off, let's head to Tanga Market and enjoy a meal while drinking the Gin no Sato lager. After hearing this today, my throat is already completely remembering beer!
Introducing a new brew with local ingredients
Brasserie SOMA (Kokura Brewing) is a brewpub in the Tanga Market area of Kokura-Kita Ward, Kitakyushu. At the back of the shop there is brewing equipment, and one of its major attractions is that you can enjoy freshly brewed beer on the spot. In addition to beer, the place also serves sake and wine, creating a space where guests can relax over a meal.
In an Instagram post, the shop announced the new beer with a message that began, "Good morning 😃" on March 30. This beer is made with the sake rice "Gin no Sato," produced in Kokura-Minami Ward. The post describes it as a lager style with a bright ginjo aroma derived from the rice, hinting at both its aromatic presence and its light, easygoing finish.
Beer made with local rice has the appeal of reflecting the character of the ingredient directly in the flavor. If the elegant aroma unique to Gin no Sato comes through clearly, it should pair well not only with appetizers and lighter dishes, but also as a food-pairing drink alongside a meal. Fitting for a brewpub, it seems like the kind of beer you can enjoy by moving back and forth between the food and the glass.
The same post also listed business hours: lunch on Thursday, Friday, and Saturday from 11:30 to 13:30, and dinner on Tuesday, Wednesday, Thursday, Friday, and Saturday from 17:00 to 22:00. The shop is closed on Sundays and Mondays, and asks guests planning to arrive after 21:00 to contact them in advance. For anyone who wants to taste a craft beer made with local ingredients in the center of Kokura, where the atmosphere of the market still lingers, this is one spot worth checking out.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKitakyushu's new Brasserie SOMA release is a lager made with "Gin no Sato," a sake rice from Kokura-Minami Ward. It's a brewpub in the Tanga Market area, and being able to drink it fresh on the spot is a big win.
MugiWhoa! So it's an rice beer? And even though it's a lager, it has ginjo aroma? My brain can't decide whether this is sake or beer!
Hop BroThat's what makes it interesting. Because lager ferments slowly at low temperatures, it tends to have a clean outline. When the bright aroma of Gin no Sato is layered on top of that, it becomes a light yet elegant drink.
MugiI get it... but what is ginjo aroma anyway? Japanese sake jargon just came flying out of nowhere! I can tell it means something fruity and refined, but is it strong like perfume?
Hop BroTo put it simply, it's an elegant fragrance that feels fruit- or flower-like. Rather than hitting you all at once, it's the kind of aroma you notice when you bring the glass to your nose and think, "Oh, that smells good." The appeal is that it doesn't get in the way of food.
MugiThen it sounds easy to drink! And if it's good with food, that's the kind of beer you can keep drinking from appetizers all the way to the main course. I know I'd end up on my second glass before I even notice!
Hop BroExactly. When local rice is used, the character of the ingredient comes through clearly, so it's easy to feel the personality of the local ingredients. Announcing it just as cherry blossom season is drawing near is also a classy touch.
MugiAnd they have brewing equipment inside the shop too, which feels unfair! Serving it fresh right away is basically a beer lover's dream. Drinking it in the atmosphere of the market sounds like it would make it taste 30 percent better!
Hop BroThe hours are worth checking too: lunch is Thursday, Friday, and Saturday from 11:30 to 13:30, and dinner is Tuesday, Wednesday, Thursday, Friday, and Saturday from 17:00 to 22:00. They're closed on Sundays and Mondays, and if you're planning to arrive after 21:00, you need to contact them in advance, so it's best to check before you go.
MugiGot it! Then next day off, let's head to Tanga Market and enjoy a meal while drinking the Gin no Sato lager. After hearing this today, my throat is already completely remembering beer!
