Egret Brewery Rebrews Brown Ale Made with Tatsuno Soy Sauce and Somen
Egret Brewery in Himeji, Hyogo, has begun a second batch of “Yuyake Koyake,” a brown ale made with soy sauce and somen noodles from Tatsuno. The brewery aims to further refine the balance between the local ingredients and the beer’s malty depth.
Hop BroEgre Brewery in Himeji has started a second brew of “Yuyake Koyake”, packed with Tatsuno’s food culture.
MugiSoy sauce and somen in beer?! That’s such a double act from the dinner table—my brain has noodles foaming already!
Hop BroIt’s a brown ale, a style known for toasty malt and richness, paired with soy sauce and somen from Tatsuno.
MugiSomen is that super-thin noodle we boil and eat, right? I need to know why noodles go in beer!
Hop BroIt comes from an upcycling idea: giving local ingredients a new life in beer and drawing out somen’s gentle flavor.
MugiWow! It’s not just avoiding waste—it shares local flavor too. It’s like a drinkable guide to the region!
Hop BroFor batch two, they adjusted the malt bill to better balance soy sauce, somen, malty depth, and umami.
MugiWhat’s a malt bill? It sounds like a secret recipe notebook—suddenly this feels very brewer-like!
Hop BroMalt is the grain base of beer. By changing its types and proportions, brewers shape color, toastiness, sweetness, and body.
MugiIt’s meant to finish with a soy-sauce aroma, while the red dragonfly on the label can spark curiosity about the area.
Hop BroThe first batch was popular at the taproom and events, but where and when this one will be sold is still unannounced.
MugiMalty richness, gentle somen, and a soy-sauce finish… I already want to clear my calendar for a toast!
Egret Brewery, based in Himeji, Hyogo, has announced the brewing of a second batch of “Yuyake Koyake,” a brown ale made with soy sauce and somen noodles from Tatsuno City.
The beer was created as an upcycling project that brings local food culture into craft brewing. By incorporating somen, one of Tatsuno’s best-known regional foods, together with soy sauce, Egret Brewery is pursuing a flavor profile distinct from that of a conventional brown ale.
The first batch was served at the brewery’s tap bar and at events, where it was enjoyed by many drinkers. The beer also offered an opportunity to introduce Tatsuno to people unfamiliar with the city and to explain the meaning behind the beer’s name and its red dragonfly artwork.
For the second brew, the brewery has adjusted the malt bill to achieve a better balance with the soy sauce and somen. Its goal is to preserve the noodles’ gentle character while adding firm malt richness and umami, followed by a subtle soy sauce aroma on the finish.
No release date or serving locations have been announced at this stage. Beer fans will have to wait for further updates to see how Egret Brewery, which connects Himeji-area ingredients with craft beer, develops this locally rooted brown ale in its second batch.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroEgre Brewery in Himeji has started a second brew of “Yuyake Koyake”, packed with Tatsuno’s food culture.
MugiSoy sauce and somen in beer?! That’s such a double act from the dinner table—my brain has noodles foaming already!
Hop BroIt’s a brown ale, a style known for toasty malt and richness, paired with soy sauce and somen from Tatsuno.
MugiSomen is that super-thin noodle we boil and eat, right? I need to know why noodles go in beer!
Hop BroIt comes from an upcycling idea: giving local ingredients a new life in beer and drawing out somen’s gentle flavor.
MugiWow! It’s not just avoiding waste—it shares local flavor too. It’s like a drinkable guide to the region!
Hop BroFor batch two, they adjusted the malt bill to better balance soy sauce, somen, malty depth, and umami.
MugiWhat’s a malt bill? It sounds like a secret recipe notebook—suddenly this feels very brewer-like!
Hop BroMalt is the grain base of beer. By changing its types and proportions, brewers shape color, toastiness, sweetness, and body.
MugiIt’s meant to finish with a soy-sauce aroma, while the red dragonfly on the label can spark curiosity about the area.
Hop BroThe first batch was popular at the taproom and events, but where and when this one will be sold is still unannounced.
MugiMalty richness, gentle somen, and a soy-sauce finish… I already want to clear my calendar for a toast!
