YOROCCO "SubmarineForest" Draft Keg Opened at Mugi Yumeutemi in Kyoto
At the beer pub "Mugi Yumeutemi" in Gion-Shijo, Kyoto, draft service of YOROCCO's "SubmarineForest SeaWeedSaison" has begun. This 4.5% saison is made with wakame from Zushi and local yuzu juice.
Hop BroIn Kyoto's Gion-Shijo, Mugi Yumeutemi has tapped a YOROCCO draft. The star this time is SubmarineForest SeaWeedSaison - the name alone already gives off a sea vibe, doesn't it?
MugiWhat, SeaWeedSaison!? That's wakame, right? That's basically a member of the miso soup family! Is it really okay to put that in beer!?
Hop BroThat's what makes it interesting. It's a 4.5% saison. And the point is that it's a refreshing beer made with wakame, a spring specialty of Zushi, plus local yuzu juice, so it's light and easy to drink.
MugiWhat is that! Won't wakame's slippery, ocean-like presence come to the front? If it's that refreshing, I guess it makes sense to say it does not taste like wakame!
Hop BroExactly. This is easy to misunderstand, but what they're using is wakame dashi. They add it to the tank during fermentation, so the marine umami and minerality support the beer from underneath, shaping the outline without coming on too strong.
MugiOhh! So wakame isn't the star, but more like the stand-in for umami. And with yuzu in there too, it already sounds like a terrace by the sea just from the aroma!
Hop BroAnd the place itself is on the second floor in Gion-Shijo, with that quiet no-large-groups atmosphere, which is great. It's perfect for slowly engaging with a beer on your own, and the food pairs well with salsiccia and natural cheese.
MugiWait, solo drinkers are welcome!? That's the best! Big groups can be fun, but with beer like this I want to drink quietly while nodding, "I see..."
Hop BroAlso keep an eye on the hours: they're open every day during Golden Week. It's easy to go between April 29 and May 6, and the hours change between May 1 and May 2 onward, so it's safest to check that part first before you go.
MugiThen I'll go sometime during the break! Just hearing sea saison makes me happy, and I can imagine being surprised by the wakame, soothed by the yuzu, and then ordering one more!
At the beer pub "Mugi Yumeutemi" in Higashiyama, Kyoto, draft service of YOROCCO's SubmarineForest SeaWeedSaison is now available. The alcohol content is 4.5%, and the post announced business hours of April 29 (a holiday) from 16:00 to 23:00, along with daily opening from 4/29 to 5/6.
This beer is a refreshing saison that combines wakame, a spring specialty of Zushi, with local yuzu juice. According to the post, this time they made wakame dashi and added it to the tank during fermentation. Rather than pushing the taste of wakame itself to the forefront, it seems designed as a light beer with depth, supported by marine umami and minerality.
The shop added, "It does not taste like wakame," explaining that the wakame is used only as a subtle accent that brings out the shape of the beer. Since this is draft service, you can't see the can label, but the post also mentions the label design, making this a beer to enjoy together with its story.
"Mugi Yumeutemi" is a beer pub on the second floor in the Gion-Shijo area. It has a quiet, intimate atmosphere, with large groups not accepted and solo drinkers welcome. They do not take reservations, so it suits the mood when you want to quietly enjoy a pint. The food pairs well with salsiccia and natural cheese, and the menu is built so as not to interfere with the beer's character.
The business information says it will be open on Friday, May 1 from 19:00 to 23:00, and from Saturday, May 2 through the holiday on May 6 from 15:00 to 22:00, with closure planned for Thursday, May 7. If you're looking for a drink in Kyoto during Golden Week, this lineup of draft beers centered on a refreshing saison is hard to miss.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroIn Kyoto's Gion-Shijo, Mugi Yumeutemi has tapped a YOROCCO draft. The star this time is SubmarineForest SeaWeedSaison - the name alone already gives off a sea vibe, doesn't it?
MugiWhat, SeaWeedSaison!? That's wakame, right? That's basically a member of the miso soup family! Is it really okay to put that in beer!?
Hop BroThat's what makes it interesting. It's a 4.5% saison. And the point is that it's a refreshing beer made with wakame, a spring specialty of Zushi, plus local yuzu juice, so it's light and easy to drink.
MugiWhat is that! Won't wakame's slippery, ocean-like presence come to the front? If it's that refreshing, I guess it makes sense to say it does not taste like wakame!
Hop BroExactly. This is easy to misunderstand, but what they're using is wakame dashi. They add it to the tank during fermentation, so the marine umami and minerality support the beer from underneath, shaping the outline without coming on too strong.
MugiOhh! So wakame isn't the star, but more like the stand-in for umami. And with yuzu in there too, it already sounds like a terrace by the sea just from the aroma!
Hop BroAnd the place itself is on the second floor in Gion-Shijo, with that quiet no-large-groups atmosphere, which is great. It's perfect for slowly engaging with a beer on your own, and the food pairs well with salsiccia and natural cheese.
MugiWait, solo drinkers are welcome!? That's the best! Big groups can be fun, but with beer like this I want to drink quietly while nodding, "I see..."
Hop BroAlso keep an eye on the hours: they're open every day during Golden Week. It's easy to go between April 29 and May 6, and the hours change between May 1 and May 2 onward, so it's safest to check that part first before you go.
MugiThen I'll go sometime during the break! Just hearing sea saison makes me happy, and I can imagine being surprised by the wakame, soothed by the yuzu, and then ordering one more!
