Yachiyo Brewery to Sell "Mochinowa," a Collaboration with Higashi Arare Honpo, in Bottles
Yachiyo Brewery (Yachiyo City, Chiba) introduced its new release, "Mochinowa Style Omochi Saison 5.5%," brewed together with Higashi Arare Honpo. This is a beer that upcycles mochi containing kombu, and bottle sales will begin at the Spring Higashi Marche on April 25.
Hop BroToday, Yachiyo Brewery's new release, Mochinowa Style, is really interesting. They're working with Higashi Arare Honpo and upcycling mochi.
MugiWhat! Mochi in beer? It looks like a relative of okaki, but what does that even mean?
Hop BroThe base is Omochi Saison 5.5%. They layer hop aroma over a saison-like crispness, really bringing Japanese ingredients into the beer.
MugiSaison sounds fancy, but what is it? Is hop aroma really that important?
Hop BroSaison was originally a beer born on farms, and it's a style with bright fermentation aromas. Add hop aroma on top of that, and you get both liveliness and floral character.
MugiI see! So mochi with kombu isn't just a gimmick, it's part of the flavor design. It suddenly sounds serious and delicious!
Hop BroExactly, and what's great is that they could also sense the kombu aroma during brewing. The Japanese umami gently comes through, making you want to pair it with arare and okaki.
MugiWhoa! A beer that's good with okaki is like the overachiever of the snack world, right? I can already see the okaki disappearing first!
Hop BroWhat's more, this is the first bottle release, and it's limited to the Spring Higashi Marche on April 25. As the only craft brewery in Yachiyo City, they're really good at combining local ingredients.
MugiLimited edition makes me restless! If there's even freshly fried arare, then I have no reason not to go just for the beer!
Hop BroThe fact that Yachiyo Brewery has an attached brewpub is a strong point too. If you can drink it fresh on site, the saison aroma should come through even more.
MugiAll right, it's decided! At the Spring Higashi Marche, let's snack on arare, drink "Mochinowa," and put tonight into full Japanese-style happy mode!
Yachiyo Brewery introduced on Instagram its new collaboration brew with Higashi Arare Honpo, "Mochinowa Style Omochi Saison 5.5%." It is a bottle made by upcycling the mochi used as raw material for arare, and the brewery said that a kombu aroma was also noticeable during brewing.
This beer is a saison that layers hop aroma over a clean, crisp finish. The post also mentioned how well it pairs with okaki, and one of the key points of this collaboration is how it translates the impression of rice crackers and Japanese ingredients into beer. The choice of mochi with kombu also comes across as a thoughtful decision directly tied to the flavor design.
This is the first time it will be bottled, and sales will be limited to the Spring Higashi Marche event on April 25. The event will also feature freshly fried arare, creating a setup that connects the beer and snacks through the same roots.
Yachiyo Brewery is the only craft beer brewery in Yachiyo City, Chiba Prefecture, and it also operates a brewpub. It opened on March 22, 2025, and serves four to six original beers. This collaboration, combining local ingredients and makers, is a sign of the breadth of the brewery's lineup.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, Yachiyo Brewery's new release, Mochinowa Style, is really interesting. They're working with Higashi Arare Honpo and upcycling mochi.
MugiWhat! Mochi in beer? It looks like a relative of okaki, but what does that even mean?
Hop BroThe base is Omochi Saison 5.5%. They layer hop aroma over a saison-like crispness, really bringing Japanese ingredients into the beer.
MugiSaison sounds fancy, but what is it? Is hop aroma really that important?
Hop BroSaison was originally a beer born on farms, and it's a style with bright fermentation aromas. Add hop aroma on top of that, and you get both liveliness and floral character.
MugiI see! So mochi with kombu isn't just a gimmick, it's part of the flavor design. It suddenly sounds serious and delicious!
Hop BroExactly, and what's great is that they could also sense the kombu aroma during brewing. The Japanese umami gently comes through, making you want to pair it with arare and okaki.
MugiWhoa! A beer that's good with okaki is like the overachiever of the snack world, right? I can already see the okaki disappearing first!
Hop BroWhat's more, this is the first bottle release, and it's limited to the Spring Higashi Marche on April 25. As the only craft brewery in Yachiyo City, they're really good at combining local ingredients.
MugiLimited edition makes me restless! If there's even freshly fried arare, then I have no reason not to go just for the beer!
Hop BroThe fact that Yachiyo Brewery has an attached brewpub is a strong point too. If you can drink it fresh on site, the saison aroma should come through even more.
MugiAll right, it's decided! At the Spring Higashi Marche, let's snack on arare, drink "Mochinowa," and put tonight into full Japanese-style happy mode!
