Nami No Oto Brewing Releases “Iyasaka,” a Collaboration Beer for Ikuta Shrine’s Autumn Festival
Nami No Oto Brewing of Minamiawaji, Hyogo, has created “Iyasaka,” a collaboration beer for Ikuta Shrine’s autumn festival in Kobe. Made with a rice-koji-based sake starter from Miyabijin Shuzo and fermented at low temperature for an extended period, the beer offers fruity notes, crisp acidity, and a light, low-alcohol finish.
Hop BroNami no Oto Brewing has made a collaboration beer called IyASAKA for the autumn festival at Kobe’s Ikuta Shrine.
MugiWhat! A beer for a shrine festival? A festival toast sounds absolutely perfect!
Hop BroIt’s named IyASAKA, and the fun part is its use of rice-koji yeast starter from Awaji Island’s Miyako Bijin Sake Brewery.
MugiWhat’s a yeast starter—beer’s mother? Sake yeast in beer makes me picture a pint glass shaking hands with a sake cup!
Hop BroThat’s not far off. It’s a preparation that grows yeast strong, and this sake-derived yeast brings juicy fruit-like notes to the beer.
MugiWow! So it’s fruity and connected through rice koji too. It feels like Awaji meets the shrine in one glass!
Hop BroLong, low-temperature fermentation gives it a clean acidity and a light finish—low alcohol, easy drinking, ideal for walking around the festival.
MugiEasy drinking is reassuring! Though I might toast at every food stall and find myself on my third lap…
Hop BroThe label is worth a look too: it reproduces the handwritten IyASAKA characters by Sakai-san of Ikuta Shrine.
MugiNami no Oto Brewing really connects local people, farming, and culture. At the Haretoke booth on September 21–22, let’s drink IyASAKA!
Nami No Oto Brewing, based in Minamiawaji, Hyogo, has produced a collaboration beer for Ikuta Shrine’s autumn festival, “Iyasaka,” in Kobe. The beer is being presented as a festival drink for the event, which runs from September 20 to 22, 2026.
The brew uses a sake starter made with rice koji from Miyabijin Shuzo, a sake brewery located on Awaji Island. Unlike a standard beer fermentation, it was fermented at a low temperature over an extended period. According to the brewery, the result is a fruity character reminiscent of fresh fruit, balanced by a clean acidity and a light, low-alcohol body designed to be enjoyed repeatedly.
The name “Iyasaka” comes from the festival itself. Its label features the characters 彌榮, written by Sakai of Ikuta Shrine, preserving a direct visual connection to the shrine and its celebration. The beer brings together local brewing culture, sake-making techniques, and the atmosphere of a traditional autumn festival.
Nami No Oto Brewing focuses on beers that make use of Awaji Island ingredients and help connect people with agriculture, one another, and local culture. Its regular lineup includes a white beer made with Naruto oranges from Awaji, an IPA brewed with local barley and wheat, and a brut hazy IPA incorporating koji from Miyabijin Shuzo.
The brewery itself will appear at the festival on September 20, while “Iyasaka” will be sold on September 21 and 22 at the Hare to Ke booth. Visitors to Ikuta Shrine can enjoy the festival alongside a distinctive collaboration beer shaped by the ingredients and brewing traditions of Awaji Island.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNami no Oto Brewing has made a collaboration beer called IyASAKA for the autumn festival at Kobe’s Ikuta Shrine.
MugiWhat! A beer for a shrine festival? A festival toast sounds absolutely perfect!
Hop BroIt’s named IyASAKA, and the fun part is its use of rice-koji yeast starter from Awaji Island’s Miyako Bijin Sake Brewery.
MugiWhat’s a yeast starter—beer’s mother? Sake yeast in beer makes me picture a pint glass shaking hands with a sake cup!
Hop BroThat’s not far off. It’s a preparation that grows yeast strong, and this sake-derived yeast brings juicy fruit-like notes to the beer.
MugiWow! So it’s fruity and connected through rice koji too. It feels like Awaji meets the shrine in one glass!
Hop BroLong, low-temperature fermentation gives it a clean acidity and a light finish—low alcohol, easy drinking, ideal for walking around the festival.
MugiEasy drinking is reassuring! Though I might toast at every food stall and find myself on my third lap…
Hop BroThe label is worth a look too: it reproduces the handwritten IyASAKA characters by Sakai-san of Ikuta Shrine.
MugiNami no Oto Brewing really connects local people, farming, and culture. At the Haretoke booth on September 21–22, let’s drink IyASAKA!
