Konishi Shuzo to Release Co-Fermented Rice-and-Malt Beer on October 27
Konishi Shuzo of Itami, Hyogo, will release “Kome × Mugi,” a 330ml bottled happoshu made by co-fermenting sake and beer wort. The new product is designed to reveal changing aromas and flavors as its temperature rises.
Hop BroKonishi Shuzo in Itami, Hyogo is releasing “Kome × Mugi,” a happoshu made through co-fermenting sake and beer ingredients, on October 27.
MugiWhat?! Sake and beer in the same tank? Even the name Kome × Mugi has me totally curious!
Hop BroThe key is that it is not a blend: selected sake and beer wort are fermented together, a shared fermentation process from the start.
MugiCo-fermentation means… the rice team and barley team are having a strategy meeting while fermenting?
Hop BroThat is surprisingly close! By sharing the stage where yeast creates aroma and carbonation, the makers aim for a more integrated character than simply mixing finished drinks.
MugiOoh! So what does it taste like? Is it softly sake-like or made for beer-style sipping? My taste buds are meeting already!
Hop BroIt pairs a floral, rice-evoking sake aroma with a crisp beer-like finish. It is light-bodied and juicy, with a subtle herbal finish too.
MugiHerbs too?! And if the aroma changes with temperature, chugging it straight from the fridge would be an early exit from the party!
Hop BroExactly. It starts clear and refreshing when cold, then richer sake-derived aromas open up as it warms. Try sashimi or tempura first, then move on to sweet soy-glazed yakitori.
MugiA single bottle changing its food pairing mood sounds amazing! At 330 ml and 5.5% ABV, it is an inventive little bottle—I want to hunt for the hidden letters on its label, too!
Hop BroIt is a fitting idea from Konishi Shuzo, known for Shirayuki sake and over 30 years of beer brewing. On October 27, let’s make a cheers from the first cold sip!
MugiDeal! First crisp, then slowly let the aroma bloom… cheers to rice and barley!
Konishi Shuzo Co., Ltd., based in Itami, Hyogo, will begin shipping “Kome × Mugi” (Rice × Malt), a 330ml bottled happoshu, on October 27, 2026. The product was developed through PLAY CRAFT BEER ACTIONS, a collaborative brewery project centered on the theme of “Japanese deliciousness.”
Co-fermenting sake and beer
Rather than blending finished beverages, Konishi Shuzo uses a co-fermentation process in which carefully selected sake from its own portfolio is brewed together with beer wort. The approach brings together the brewery’s sake-making and beer-making expertise while creating a flavor profile that cannot be achieved through simple mixing.
The beer is described as light-bodied and fresh, with a bright rice-derived aroma, a clean beer-like finish, and a subtle herbal note in the aftertaste. Its character is intended to balance sake’s fragrance and umami with the crisp drinkability of beer.
A drink that evolves with temperature
When served well chilled, Kome × Mugi offers a clear and refreshing first impression. As the glass warms, aromas derived from the sake gradually become more pronounced. This makes the beer suitable for sipping slowly and observing how its character changes throughout the glass.
Konishi Shuzo recommends pairing the chilled beer with delicate dishes such as sashimi and tempura. Once its aromas open up, it can also complement richer foods, including yakitori with tare sauce, seasoned meat dishes, and simmered fish.
Product details
- Product: Kome × Mugi, 330ml bottle
- Category: Happoshu
- Alcohol: 5.5% ABV
- Malt content: 50% or more
- Suggested retail price: ¥690 before tax
- Shipping begins: October 27, 2026
The label combines the characters for “rice” and “MUGI,” with hidden lettering that adds a playful detail. Known for its Hakuyuki sake brand, Konishi Shuzo has also produced beer for more than 30 years. Kome × Mugi represents the company’s latest effort to connect its sake-brewing heritage with craft beer culture.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKonishi Shuzo in Itami, Hyogo is releasing “Kome × Mugi,” a happoshu made through co-fermenting sake and beer ingredients, on October 27.
MugiWhat?! Sake and beer in the same tank? Even the name Kome × Mugi has me totally curious!
Hop BroThe key is that it is not a blend: selected sake and beer wort are fermented together, a shared fermentation process from the start.
MugiCo-fermentation means… the rice team and barley team are having a strategy meeting while fermenting?
Hop BroThat is surprisingly close! By sharing the stage where yeast creates aroma and carbonation, the makers aim for a more integrated character than simply mixing finished drinks.
MugiOoh! So what does it taste like? Is it softly sake-like or made for beer-style sipping? My taste buds are meeting already!
Hop BroIt pairs a floral, rice-evoking sake aroma with a crisp beer-like finish. It is light-bodied and juicy, with a subtle herbal finish too.
MugiHerbs too?! And if the aroma changes with temperature, chugging it straight from the fridge would be an early exit from the party!
Hop BroExactly. It starts clear and refreshing when cold, then richer sake-derived aromas open up as it warms. Try sashimi or tempura first, then move on to sweet soy-glazed yakitori.
MugiA single bottle changing its food pairing mood sounds amazing! At 330 ml and 5.5% ABV, it is an inventive little bottle—I want to hunt for the hidden letters on its label, too!
Hop BroIt is a fitting idea from Konishi Shuzo, known for Shirayuki sake and over 30 years of beer brewing. On October 27, let’s make a cheers from the first cold sip!
MugiDeal! First crisp, then slowly let the aroma bloom… cheers to rice and barley!
