Minoh Beer x Akishika Shuzo's "Saru Yama Shika Otoko" Newly Tapped at Beer Tsukasa in Uji
At the beer pub Beer Tsukasa in Uji, Kyoto, the collaboration beer "Saru Yama Shika Otoko" from Minoh Beer and Akishika Shuzo has been newly tapped. A dry saison brewed with koji rice, it was introduced along with the business notice for April 11.
Hop BroAt Beer Tsukasa in Uji, Minoh Beer x Akishika Shuzo's Saru Yama Shika Otoko has been newly tapped. It came in as the fourth keg, and that's enough to make you want to stop by in the afternoon.
MugiWhoa! Saru Yama Shika Otoko sounds intriguing just from the name alone. What is it? Is it cute, or strong, or what!
Hop BroWhat's inside is serious business too: it's a saison with 10% koji rice. The key is bringing in the softness of rice while finishing it dry.
MugiKoji rice, huh? Like rice for sake or something? I'm already getting stuck at what makes a saison different!
Hop BroSaison is originally a type of beer that was drunk during breaks from farm work, a light and aromatic style. Here, the yeast aroma and hops are dialed in so it's easy to drink but still satisfying.
MugiOhhh! So it's something you can gulp down, but it still has good aroma. Light yet richly aromatic really feels like a win!
Hop BroAnd on top of that, the koji rice uses pesticide-free rice specially grown by Akishika Shuzo. When there's a background like that, the persuasiveness of a single glass really goes up.
MugiWow, they go that far! There was also a note saying it's not sake yeast, but what does that mean?
Hop BroThat's an important point: like the previous keg, this one uses Belgian yeast. Even if there are sake-like rice nuances, the fermentation is still built within a beer context.
MugiI see! It sounds great for drinking while eating in Uji too, and that easy daytime-drinking atmosphere sounds amazing.
Hop BroAnd with the April 11 business notice, the fact that it's open 11:00-21:30 is another strong point. On a day that feels like early summer, this is the kind of beer that makes you want to go in hard from the first glass.
MugiNow I really want to drink it! If it's light and aromatic, I want a glass in Uji too, and Hop, come with me!
"Saru Yama Shika Otoko" Newly Tapped at Beer Tsukasa in Uji
At the beer pub Beer Tsukasa in Uji, Kyoto, the collaboration beer "Saru Yama Shika Otoko" from Minoh Beer x Akishika Shuzo has been newly tapped as the fourth keg. Along with the business hours notice for Saturday, April 11, 11:00-21:30, the post conveyed an atmosphere that makes daytime drinking easy too.
"Saru Yama Shika Otoko" is a saison brewed with 10% koji rice and finished dry. The hops are used in a way that complements the rice flavor and the aroma of the saison yeast, giving it a light drinking feel while still offering a high level of aromatic satisfaction. Another notable point is that the koji rice uses pesticide-free rice specially cultivated by Akishika Shuzo.
It was also announced that, following the previous keg, this beer uses Belgian yeast and not sake yeast. On a day that feels as hot as early summer, it seems like a good match for enjoying both lightness and aroma in a single glass. It is a guest tap with background that seems well suited to Uji for drinking with a meal, or for people who want to take their time from the first beer.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Beer Tsukasa in Uji, Minoh Beer x Akishika Shuzo's Saru Yama Shika Otoko has been newly tapped. It came in as the fourth keg, and that's enough to make you want to stop by in the afternoon.
MugiWhoa! Saru Yama Shika Otoko sounds intriguing just from the name alone. What is it? Is it cute, or strong, or what!
Hop BroWhat's inside is serious business too: it's a saison with 10% koji rice. The key is bringing in the softness of rice while finishing it dry.
MugiKoji rice, huh? Like rice for sake or something? I'm already getting stuck at what makes a saison different!
Hop BroSaison is originally a type of beer that was drunk during breaks from farm work, a light and aromatic style. Here, the yeast aroma and hops are dialed in so it's easy to drink but still satisfying.
MugiOhhh! So it's something you can gulp down, but it still has good aroma. Light yet richly aromatic really feels like a win!
Hop BroAnd on top of that, the koji rice uses pesticide-free rice specially grown by Akishika Shuzo. When there's a background like that, the persuasiveness of a single glass really goes up.
MugiWow, they go that far! There was also a note saying it's not sake yeast, but what does that mean?
Hop BroThat's an important point: like the previous keg, this one uses Belgian yeast. Even if there are sake-like rice nuances, the fermentation is still built within a beer context.
MugiI see! It sounds great for drinking while eating in Uji too, and that easy daytime-drinking atmosphere sounds amazing.
Hop BroAnd with the April 11 business notice, the fact that it's open 11:00-21:30 is another strong point. On a day that feels like early summer, this is the kind of beer that makes you want to go in hard from the first glass.
MugiNow I really want to drink it! If it's light and aromatic, I want a glass in Uji too, and Hop, come with me!
