Eguchiya Brewing brews second batch of saison with Ushiku Brewing
In a July 16 post, Eguchiya Brewing in Kasumigaura, Ibaraki, said it brewed a second batch of its well-received saison with Kazui of Ushiku Brewing. Bottled sales are planned for late summer.
Hop BroI’ve got a good brewing story today. Eguchiya Brewery’s second saison batch was brewed with Kakui-san from Ushiku Brewery joining in.
MugiWhat! Kakui-san came in to help? That sounds like a guest star brewer. And if it’s a second batch, does that mean the first one was a hit?
Hop BroExactly. The first saison was well received, so they brewed it again, and bringing in another brewery’s know-how makes it even more interesting.
MugiNo way, that’s cool. But what even is a saison? The name sounds stylish, but I still can’t picture the taste.
Hop BroA saison is a Belgian farmhouse style. It’s usually light, dry, a little spicy, and sometimes fruity too. Great for warm weather.
MugiHold on, spicy and fruity together? Isn’t that a lot to ask from one beer? That beer is working overtime!
Hop BroThat’s the yeast doing its thing. Yeast creates those aromas, which gives the beer layers. Sounds technical, but in the glass it just reads as fresh and lively.
MugiAhh, got it! And Eguchiya Brewery is in a renovated old sake storehouse, right? That setting already makes the beer feel special.
Hop BroRight, and they brew by Lake Kasumigaura, which fits the vibe perfectly. Plus it’s planned for bottle release in late summer, so it sounds like a perfect seasonal drink.
MugiI want that so bad! Staying at Kominka Eguchiya and having a lakeside saison toast sounds like an automatic win.
Eguchiya Brewing, which started brewing in 2023 in Kasumigaura, Ibaraki, said in a July 16 Instagram post that it brewed beer with Kazui from Ushiku Brewing. The brewery operates out of a renovated former sake brewery on the shores of Lake Kasumigaura, so the collaboration brought an outside brewer's perspective into a setting already rooted in local history.
The beer brewed this time is the second batch of a saison that has already been well received. In the post, the brewery said it learned a lot of tips and techniques during the brew day, suggesting a hands-on exchange that should feed directly into the next release. Bottled sales are planned for late summer, giving drinkers something to look forward to as the season begins to turn.
Eguchiya Brewing is a community-oriented brewery based on the grounds of Kominka Eguchiya, a guesthouse in Kasumigaura. By tying its beers to the area's landscape, architecture, and brewing heritage, the brewery has built a clear identity. This new saison fits neatly into that approach: local in place, collaborative in process, and seasonal in character.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI’ve got a good brewing story today. Eguchiya Brewery’s second saison batch was brewed with Kakui-san from Ushiku Brewery joining in.
MugiWhat! Kakui-san came in to help? That sounds like a guest star brewer. And if it’s a second batch, does that mean the first one was a hit?
Hop BroExactly. The first saison was well received, so they brewed it again, and bringing in another brewery’s know-how makes it even more interesting.
MugiNo way, that’s cool. But what even is a saison? The name sounds stylish, but I still can’t picture the taste.
Hop BroA saison is a Belgian farmhouse style. It’s usually light, dry, a little spicy, and sometimes fruity too. Great for warm weather.
MugiHold on, spicy and fruity together? Isn’t that a lot to ask from one beer? That beer is working overtime!
Hop BroThat’s the yeast doing its thing. Yeast creates those aromas, which gives the beer layers. Sounds technical, but in the glass it just reads as fresh and lively.
MugiAhh, got it! And Eguchiya Brewery is in a renovated old sake storehouse, right? That setting already makes the beer feel special.
Hop BroRight, and they brew by Lake Kasumigaura, which fits the vibe perfectly. Plus it’s planned for bottle release in late summer, so it sounds like a perfect seasonal drink.
MugiI want that so bad! Staying at Kominka Eguchiya and having a lakeside saison toast sounds like an automatic win.
