ORYZAE Brewing to join Hanshin Umeda’s 5th Fermentation Market
ORYZAE Brewing from Wakayama will take part in the Fermentation Department’s 5th Fermentation Market at Hanshin Umeda Main Store from August 26 to 31. The lineup includes its signature IPA, a collaboration beer, and a display of its koji maker.
Hop BroSomething fun is coming to Umeda: Wakayama's Oryzae Brewing is showing up at Fermentation Market KOJI.
MugiWait, beer and koji sharing the spotlight? At Hanshin Umeda Main Store? Okay, now I'm extremely curious!
Hop BroThe event runs from August 26 to 31 at the food terrace, and Oryzae will be there August 26 to 30, plus a talk on August 30 at 4 p.m.
MugiOooh! So what are they pouring? Parallel IPA sounds like it kicks the door open.
Hop BroThe core beer is their classic IPA, and the other is Taiwan TEA ALE, a collab with Hakkou Department that's usually a rare Shimokitazawa draft.
MugiHold on, is that tea or ale or some delicious identity crisis? The words draft only just made me want it even more!
Hop BroThat's the fun part. It's an ale built around tea aroma, and Oryzae Brewing uses rice koji as the base instead of malt.
MugiWait, no malt at all? Then that makes it gluten free, right? My brain is foaming over here!
Hop BroExactly. Tiny nerd moment: koji helps with saccharification, which basically means it handles the sugar-making step before fermentation really gets going.
MugiOkay, that version I can follow! And they're also showing the Oryzae Bucket at the venue, right?
Hop BroYep, it's a home koji maker with cooling, and the developer will be there too, so you get a look at life with koji and not just the drinks.
MugiThis is dangerous information, because now I need a taste and I still can't choose between the IPA and the tea ale!
Hop BroThen let's solve it properly in Umeda, because for research this good, both pints win.
Overview
Hanshin Umeda Main Store will host the "5th Fermentation Market Koji/KOJI," a special event tied to the publication of Hiroaku Ogura’s new book, from August 26 to 31. Oryzae Brewing will be at the venue from August 26 to 30, and is also scheduled to join a talk event at 4:00 p.m. on August 30.
Beers on offer
The brewery is bringing two beers: its standard draft beer, Parallel IPA, and Taiwan TEA ALE, a collaboration with Fermentation Department. The post notes that the draft version of Taiwan TEA ALE is a rare pour usually available only in Shimokitazawa. Both beers fit the event’s fermentation-focused theme.
About Oryzae Brewing
According to the brewery’s official site, Oryzae Brewing was founded in Wakayama City in 2019 and makes beer with rice koji as its main ingredient. It is known for brewing gluten-free beer without using malt, centering its work on koji and yeast.
What else will be shown
The booth will also feature the Oryzae Bucket, a home koji-making machine. The brewery says it is Japan’s first home-use koji maker with built-in cooling, and the person behind its development will be on site. The setup goes beyond tasting beer and offers a look at how koji itself is being brought into everyday life.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSomething fun is coming to Umeda: Wakayama's Oryzae Brewing is showing up at Fermentation Market KOJI.
MugiWait, beer and koji sharing the spotlight? At Hanshin Umeda Main Store? Okay, now I'm extremely curious!
Hop BroThe event runs from August 26 to 31 at the food terrace, and Oryzae will be there August 26 to 30, plus a talk on August 30 at 4 p.m.
MugiOooh! So what are they pouring? Parallel IPA sounds like it kicks the door open.
Hop BroThe core beer is their classic IPA, and the other is Taiwan TEA ALE, a collab with Hakkou Department that's usually a rare Shimokitazawa draft.
MugiHold on, is that tea or ale or some delicious identity crisis? The words draft only just made me want it even more!
Hop BroThat's the fun part. It's an ale built around tea aroma, and Oryzae Brewing uses rice koji as the base instead of malt.
MugiWait, no malt at all? Then that makes it gluten free, right? My brain is foaming over here!
Hop BroExactly. Tiny nerd moment: koji helps with saccharification, which basically means it handles the sugar-making step before fermentation really gets going.
MugiOkay, that version I can follow! And they're also showing the Oryzae Bucket at the venue, right?
Hop BroYep, it's a home koji maker with cooling, and the developer will be there too, so you get a look at life with koji and not just the drinks.
MugiThis is dangerous information, because now I need a taste and I still can't choose between the IPA and the tea ale!
Hop BroThen let's solve it properly in Umeda, because for research this good, both pints win.
