MOKICHI KAMAKURA serves Kumazawa Brewing’s Mango Sour Ale
MOKICHI KAMAKURA in Hase, Kamakura, is featuring Kumazawa Brewing’s Shonan Beer Mango Sour Ale. Developed by Okinawa-born brewer Nakamura, it is a fruit sour ale designed for hot-weather drinking.
Hop BroToday's pick is a summer pour in Kamakura. At MOKICHI KAMAKURA in Hase, they're serving Kumazawa Shuzo's “Shonan Beer Mango Sour Ale.”
MugiWhat, a mango sour ale? That name alone sounds like a tropical vacation, and I can get it in Kamakura?
Hop BroYep, and it was developed by an Okinawan brewer, Nakamura. It's a fruit sour ale at 5.0% ABV, so it's built for hot weather.
MugiOkay, but fruit sour ale means what exactly? Like, pucker-your-whole-face sour?
Hop BroNot quite. The key is balance between tart and juicy. You get rich apple mango character, but wheat malt and oats keep the texture smooth, so it stays light and easy to drink.
MugiWheat malt I kind of get, but oat-built mouthfeel? Why does your beer talk sound like breakfast with a chemistry set?
Hop BroBecause oats help build a softer texture, not oatmeal in a glass. Then Citra and Mosaic hops layer in tropical and citrus aromas.
MugiHold on, Citra and Mosaic sounds less like hops and more like an indie duo headlining a beer festival.
Hop BroFair, but together they make big tropical aromatics. The yeast can also throw off citrus and plum-like notes, so the mango doesn't flatten everything else.
MugiAnd the place itself is a renovated brick pump station, right? Historic outside, open inside, plus an herb garden... that's ridiculously cool.
Hop BroExactly, and with fermented house ingredients in the food, I'd absolutely want this with a meal. They also have sake, beer, and craft gin from Kumazawa downstairs, which is dangerous in the best way.
MugiThat's it, I'm in. I need a terrace pint of that Mango Sour Ale, and now I'm craving the seaside version too.
At MOKICHI KAMAKURA in Hase, Kamakura, Kumazawa Brewing is featuring Shonan Beer Mango Sour Ale. The beer was developed by Nakamura, a brewer from Okinawa. It is listed as happoshu, uses the fruit sour ale style, comes in at 5.0% ABV, and is hopped with Citra and Mosaic.
The restaurant occupies a renovated brick building that once served as the former Kanagawa Prefectural Kamakura pumping station. Its classic exterior, open dining room, and on-site herb garden define the space. The kitchen leans on brewery-fermented ingredients, then blends Italian, French, and Japanese elements. In the basement shop, Kumazawa Brewing’s sake, beer, and craft gin are also available.
The Mango Sour Ale is built around a smooth mouthfeel from wheat malt and oats, with rich apple-mango fruit, tropical notes, and a clean sour edge. Kumazawa describes it as a refreshing beer that works especially well on hot days and in outdoor settings such as terraces or the seaside.
For beer drinkers looking to pair a seasonal pour with a meal in Kamakura, this is a strong fit.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's pick is a summer pour in Kamakura. At MOKICHI KAMAKURA in Hase, they're serving Kumazawa Shuzo's “Shonan Beer Mango Sour Ale.”
MugiWhat, a mango sour ale? That name alone sounds like a tropical vacation, and I can get it in Kamakura?
Hop BroYep, and it was developed by an Okinawan brewer, Nakamura. It's a fruit sour ale at 5.0% ABV, so it's built for hot weather.
MugiOkay, but fruit sour ale means what exactly? Like, pucker-your-whole-face sour?
Hop BroNot quite. The key is balance between tart and juicy. You get rich apple mango character, but wheat malt and oats keep the texture smooth, so it stays light and easy to drink.
MugiWheat malt I kind of get, but oat-built mouthfeel? Why does your beer talk sound like breakfast with a chemistry set?
Hop BroBecause oats help build a softer texture, not oatmeal in a glass. Then Citra and Mosaic hops layer in tropical and citrus aromas.
MugiHold on, Citra and Mosaic sounds less like hops and more like an indie duo headlining a beer festival.
Hop BroFair, but together they make big tropical aromatics. The yeast can also throw off citrus and plum-like notes, so the mango doesn't flatten everything else.
MugiAnd the place itself is a renovated brick pump station, right? Historic outside, open inside, plus an herb garden... that's ridiculously cool.
Hop BroExactly, and with fermented house ingredients in the food, I'd absolutely want this with a meal. They also have sake, beer, and craft gin from Kumazawa downstairs, which is dangerous in the best way.
MugiThat's it, I'm in. I need a terrace pint of that Mango Sour Ale, and now I'm craving the seaside version too.
