Fermentation Department’s 6th Anniversary Event to Be Held in Shimokitazawa on April 5; Oryzae Brewing’s Kinoshita to Speak
Fermentation Department will hold its anniversary event in Shimokitazawa on April 5 from 4:30 p.m. to 6:00 p.m. Guests include Mr. Gomi of Gomi Shoyu and Mr. Kinoshita of Oryzae Brewing in Wakayama. The newly released “Taiwan TEA ALE” will be served, and an exhibition of the koji maker “Oryzae Bucket” is also planned.
Hop BroThere’s a 6th anniversary event happening at Fermentation Department in Shimokitazawa! It’s on April 5 from 4:30 p.m. to 6:00 p.m., and you can just drop in casually.
MugiWhoa! The best part is that you can go even in the middle of a walk. And the guest is really Mr. Kinoshita from Oryzae speaking?
Hop BroIt’s true, and Mr. Gomi of Gomi Shoyu will be there too, so the depth of the koji talk is going to be incredible.
MugiWhat! I don’t just want to hear the talk, I want to drink! What kind of beer is the new Taiwan TEA ALE they’re serving?
Hop BroIt’s a TEA ALE style, layering the aroma of tea leaves with fermentation nuances. And ORYZAE BREWING is built around brewing with rice koji as the main ingredient.
MugiRice koji means, how is that different from beer made with barley? Hearing gluten-free brewing makes it sound like science class!
Hop BroSimply put, instead of malt, they use rice koji to create sugars and ferment them. So it’s beer without wheat, and the way the aroma comes through is really interesting.
MugiHuh! So there’s not just drinking, there’s an exhibit too, right? Is that Oryzae Bucket exhibition something you can use to ferment at home?
Hop BroExactly. The key point this time is showing even the “fermentation of making things” through the koji maker developed by Kinoshita. It really feels like the front line of fermentation culture.
MugiI’ve decided. Let’s meet in Shimokitazawa on April 5! After the talk, let’s toast with Taiwan TEA ALE, Hop big bro!
Fermentation Department (Shimokitazawa) has announced that it will hold its anniversary event. The venue is the shop itself, and the date and time are Sunday, April 5, 4:30 p.m. to 6:00 p.m. Admission and re-entry are free, so visitors can stop by casually while shopping or out for a stroll.
This time’s guests are Mr. Gomi of Gomi Shoyu and Kinoshita of ORYZAE BREWING. The post says the event will feature “koji talk you can only hear here,” so it looks like must-see content for anyone interested in both fermented foods and craft beer.
On the drink side, the newly released Taiwan TEA ALE is scheduled to be offered. In addition, there will be an exhibition of the koji maker “Oryzae Bucket,” developed by Kinoshita, making this an event designed not just around drinking but also around the “fermentation of making things.”
ORYZAE BREWING is a brewery based in Wakayama and, according to official information, was founded in 2019. It focuses on rice koji as its main ingredient and continues to make gluten-free beer without using malt or wheat. The brewery’s efforts, centered on koji-based fermentation technology, are highly compatible with the context of Fermentation Department, and this appearance can be seen as a chance to experience that intersection firsthand.
Two hours where the knowledge of a soy sauce brewery and a brewery meet in the field of fermentation culture. Beer fans who want to explore the current state of fermentation in Shimokitazawa will want to keep an eye on what happens that day.
Sources:
- https://www.instagram.com/p/DWOgmWVgX1a/
- https://oryzaebrewing.com/
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThere’s a 6th anniversary event happening at Fermentation Department in Shimokitazawa! It’s on April 5 from 4:30 p.m. to 6:00 p.m., and you can just drop in casually.
MugiWhoa! The best part is that you can go even in the middle of a walk. And the guest is really Mr. Kinoshita from Oryzae speaking?
Hop BroIt’s true, and Mr. Gomi of Gomi Shoyu will be there too, so the depth of the koji talk is going to be incredible.
MugiWhat! I don’t just want to hear the talk, I want to drink! What kind of beer is the new Taiwan TEA ALE they’re serving?
Hop BroIt’s a TEA ALE style, layering the aroma of tea leaves with fermentation nuances. And ORYZAE BREWING is built around brewing with rice koji as the main ingredient.
MugiRice koji means, how is that different from beer made with barley? Hearing gluten-free brewing makes it sound like science class!
Hop BroSimply put, instead of malt, they use rice koji to create sugars and ferment them. So it’s beer without wheat, and the way the aroma comes through is really interesting.
MugiHuh! So there’s not just drinking, there’s an exhibit too, right? Is that Oryzae Bucket exhibition something you can use to ferment at home?
Hop BroExactly. The key point this time is showing even the “fermentation of making things” through the koji maker developed by Kinoshita. It really feels like the front line of fermentation culture.
MugiI’ve decided. Let’s meet in Shimokitazawa on April 5! After the talk, let’s toast with Taiwan TEA ALE, Hop big bro!
