Sankaku Beer Works Releases "ROUTE 58" Collaboration with AGARIHAMA BREWERY
Kagoshima's Sankaku Beer Works introduced its collaboration beer with Okinawa's AGARIHAMA BREWERY, "ROUTE 58 - Botanical Saison." This botanical saison uses shell ginger and roselle, and a six-bottle set costs 4,320 yen. It is a signature beer from the brewery that pairs well with food.
Hop BroToday's topic is the ROUTE 58 release. Kagoshima's Sankaku Beer Works teamed up with Okinawa's AGARIHAMA BREWERY to release ROUTE 58 - Botanical Saison, right?
MugiWhoa! Even the name feels like it's already on a journey! A Kagoshima and Okinawa collaboration sounds like a blast of southern air is coming through!
Hop BroExactly. And Sankaku Beer Works is known for brewing with spring water and making beers that complement food. It's cool that they carefully brew unpasteurized, naturally filtered beer at TANOKAMI STATION, a former school on the riverbank.
MugiWhat does unpasteurized even mean? Does natural filtration make the beer somehow become well-behaved on its own?
Hop BroRoughly speaking, it means they don't overprocess it with heat, so it's a method that makes it easier to preserve the character of the ingredients. That's why careful brewing comes through in the flavor, and the aroma and finish tend to come together cleanly.
MugiAh, I see! So what exactly is this botanical saison? When I hear saison, it sounds like a stylish farmer's summer vacation!
Hop BroNice reaction. Saison was originally a beer drunk during breaks from farm work, and here the botanical element comes from layering in plant-based aromas. With shell ginger and roselle, plus Kagoshima Loco Shell Ginger and Okinawa Roselle, it connects the unique character of each place.
MugiShell ginger, roselle, and even ginger-type ingredients!? It's like a southern island herb festival. Won't the flavors be too strong and clash?
Hop BroThat's the interesting part. The hops are Nugget / Citra / Cascade, and the malts are Ale / Vienna / C150 / Carapils / Carahell. On paper, it's a gentle 20 IBU, so the design leans more on aroma and balance than on bitterness.
MugiI get it, so it's not the kind that punches you with bitterness. Maybe that's what they meant by pairs well with food!
Hop BroExactly. A six-bottle set costs 4,320 yen, and it's easy to pair with everyday meals, Okinawan dishes, or spicy food. It's the kind of beer that comes through gradually with aroma and aftertaste rather than flashiness.
MugiWow, I want to drink it right now! It feels like one beer that connects the southern lands, and it makes me want to think about what to eat with it today!
Sankaku Beer Works is a brewery based in Kagoshima that makes beers designed to go with food, using local spring water. The brewery is located inside TANOKAMI STATION, a former school on the riverbank, where it carefully brews unpasteurized, naturally filtered beer.
This time, the beer announced on Instagram is "ROUTE 58 - Botanical Saison," a collaboration with AGARIHAMA BREWERY. The product page lists a six-bottle set at 4,320 yen, an alcohol content of 5.0%, a Botanical Saison style, and 20 IBU.
For the recipe, the hops used are Nugget / Citra / Cascade, and the malts are Ale / Vienna / C150 / Carapils / Carahell. In addition, the ingredients include `Kagoshima Loco Shell Ginger` and `Okinawa Roselle`. The ingredient selection suggests an intention to connect the distinctive character of Kagoshima and Okinawa.
Sankaku Beer Works has previously proposed beers that evoke a sense of place through combinations of local ingredients and outside partners. This botanical saison can also be understood as a design focused less on flashiness and more on aroma, aftertaste, and compatibility with food. It seems like the kind of beer that would work well with everyday meals, as well as Okinawan dishes and spicy food.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is the ROUTE 58 release. Kagoshima's Sankaku Beer Works teamed up with Okinawa's AGARIHAMA BREWERY to release ROUTE 58 - Botanical Saison, right?
MugiWhoa! Even the name feels like it's already on a journey! A Kagoshima and Okinawa collaboration sounds like a blast of southern air is coming through!
Hop BroExactly. And Sankaku Beer Works is known for brewing with spring water and making beers that complement food. It's cool that they carefully brew unpasteurized, naturally filtered beer at TANOKAMI STATION, a former school on the riverbank.
MugiWhat does unpasteurized even mean? Does natural filtration make the beer somehow become well-behaved on its own?
Hop BroRoughly speaking, it means they don't overprocess it with heat, so it's a method that makes it easier to preserve the character of the ingredients. That's why careful brewing comes through in the flavor, and the aroma and finish tend to come together cleanly.
MugiAh, I see! So what exactly is this botanical saison? When I hear saison, it sounds like a stylish farmer's summer vacation!
Hop BroNice reaction. Saison was originally a beer drunk during breaks from farm work, and here the botanical element comes from layering in plant-based aromas. With shell ginger and roselle, plus Kagoshima Loco Shell Ginger and Okinawa Roselle, it connects the unique character of each place.
MugiShell ginger, roselle, and even ginger-type ingredients!? It's like a southern island herb festival. Won't the flavors be too strong and clash?
Hop BroThat's the interesting part. The hops are Nugget / Citra / Cascade, and the malts are Ale / Vienna / C150 / Carapils / Carahell. On paper, it's a gentle 20 IBU, so the design leans more on aroma and balance than on bitterness.
MugiI get it, so it's not the kind that punches you with bitterness. Maybe that's what they meant by pairs well with food!
Hop BroExactly. A six-bottle set costs 4,320 yen, and it's easy to pair with everyday meals, Okinawan dishes, or spicy food. It's the kind of beer that comes through gradually with aroma and aftertaste rather than flashiness.
MugiWow, I want to drink it right now! It feels like one beer that connects the southern lands, and it makes me want to think about what to eat with it today!
