Naminooto Brewing Introduces &my FARM’s “Awaji Island Melon” from Sumoto City
Naminooto Brewing in Minamiawaji City, Hyogo Prefecture, featured the “Awaji Island Melon” grown by &my FARM in Sumoto City. The post reflects the brewery’s approach of making use of local agricultural products, and conveys a material-focused sensibility that feels distinctly like Awaji Island.
Hop BroToday’s story is about a brewery in Minamiawaji City. Naminooto Brewing posted about the “Awaji Island Melon” grown at &my FARM in Sumoto City, and it’s packed with local pride.
MugiWait, Awaji Island melon in beer!? You mean that sweet melon, right? I wonder if it gives a juice-like feel!
Hop BroThat’s the thing, Naminooto is great at making use of local ingredients, and they’ve used things like Naru orange, sea salt, and even koji from Tomi Bijin Sake Brewery.
MugiKoji too!? That’s like beer that’s basically a fermented food, and my brain can’t keep up!
Hop BroExactly. In short, they’re brewing in the region’s character. When you layer in not just malt but also the island’s fruit and culture, both the aroma and the aftertaste change dramatically.
MugiOhh! So Awaji Island melon sounds really promising as a sweetly aromatic adjunct!
Hop BroThat’s right. Melon has a strong aroma, so it’s easy to create a fruity impression with it. If it comes together elegantly without being too flashy, it could be really interesting.
MugiBut you know, when a brewery and farmers connect like that, it feels kind of like an island conversation!
Hop BroThat’s exactly it. By Naminooto Brewing turning its attention to &my FARM, you can even see the distance between producer and brewer.
MugiNow I want to drink it already! If they make a new pint, I want to toast while looking for the melon aroma!
Naminooto Brewing is a craft beer brewery based in Minamiawaji City, Hyogo Prefecture. On its official website, it emphasizes an approach of actively incorporating ingredients from Awaji Island and reflecting the character of the land in its beers. Until now, it has also developed brews that make use of regional foods and fermentation culture, including Awaji Island-grown Naru Orange, sea salt, and koji from Tomi Bijin Sake Brewery.
The item highlighted in this post is the “Awaji Island Melon” grown by &my FARM in Sumoto City. On &my FARM’s introduction page, the farm says it is cultivating melons as part of an effort to create a new specialty product for Awaji Island, and promotes them as fruit that has received the island’s sun and sea breeze. Naminooto Brewing’s attention to this ingredient suggests a gentle connection between producers and breweries within Awaji Island.
The appeal of craft beer lies in how dramatically its character changes when regional fruit and agricultural products are added, not just hops and malt. Awaji Island melon seems well suited as an adjunct that makes use of its aroma and sweetness. Movements like those of Naminooto Brewing, which carefully brings local ingredients to the forefront, convey not only flavor but also the distance between makers and producers.
Going forward, it will be interesting to see whether a new beer making use of Awaji Island melon takes shape.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s story is about a brewery in Minamiawaji City. Naminooto Brewing posted about the “Awaji Island Melon” grown at &my FARM in Sumoto City, and it’s packed with local pride.
MugiWait, Awaji Island melon in beer!? You mean that sweet melon, right? I wonder if it gives a juice-like feel!
Hop BroThat’s the thing, Naminooto is great at making use of local ingredients, and they’ve used things like Naru orange, sea salt, and even koji from Tomi Bijin Sake Brewery.
MugiKoji too!? That’s like beer that’s basically a fermented food, and my brain can’t keep up!
Hop BroExactly. In short, they’re brewing in the region’s character. When you layer in not just malt but also the island’s fruit and culture, both the aroma and the aftertaste change dramatically.
MugiOhh! So Awaji Island melon sounds really promising as a sweetly aromatic adjunct!
Hop BroThat’s right. Melon has a strong aroma, so it’s easy to create a fruity impression with it. If it comes together elegantly without being too flashy, it could be really interesting.
MugiBut you know, when a brewery and farmers connect like that, it feels kind of like an island conversation!
Hop BroThat’s exactly it. By Naminooto Brewing turning its attention to &my FARM, you can even see the distance between producer and brewer.
MugiNow I want to drink it already! If they make a new pint, I want to toast while looking for the melon aroma!
