Takamatsu's Taru Taru Welcomes OHLOY BREWING's "Riso," a Rice Lager Made with Hassaku and Rice
The beer pub Taru Taru in Takamatsu's Kawaramachi has added OHLOY BREWING's guest beer, "Riso." Brewed with hassaku and sake rice, it is presented as a rice lager designed for a light drinkability and a clean finish.
Hop BroThat guest beer, OHLOY BREWING's "Riso," which just showed up at Taru Taru in Takamatsu's Kawaramachi, is really good.
MugiWhoa! Even the name catches my attention. What exactly is Riso?
Hop BroIt's a rice lager with hassaku and rice, and they even use Kamenoo sake rice, so the ingredient character is seriously interesting.
MugiRice lager sounds like it suddenly becomes a beer leaning toward rice, right?
Hop BroExactly, but the key point is that it's not just light. They were aiming for a clean, airy drinking experience.
MugiOh wow! And Strisselspalt leaf hops sounds instantly like something for real connoisseurs!
Hop BroThat's a French variety, and the aroma is refined rather than flashy. It adds a herbal note and supports the brightness of the hassaku.
MugiI get it! And they didn't just throw in the hassaku either - they carefully pretreated the peel. That's so thoughtful!
Hop BroWhat's more, they used semi-wild hassaku from Shodoshima and sake rice grown without fertilizer or pesticides in Tsukuba, so the background of the ingredients really comes through in the flavor.
MugiWow, even the name with "laughter" and rice is adorable, and being able to drink it casually in Kawaramachi is the best!
Hop BroAnd the last point is this: it has a clean finish and pairs well both before and during a meal, so honestly, the two of us really just need to go drink it.
Enjoying a Guest Beer in Kawaramachi, Takamatsu
OHLOY BREWING's Riso has arrived at the beer pub Taru Taru in Kawaramachi 2-chome, Takamatsu. This rice lager uses hassaku, with sake rice Kamenoo in the brew and Strisselspalt leaf hops for aroma. As a guest beer, it is a glass to enjoy alongside the pub's regular lineup.
According to the brewery's description, the goal was to create a clean, light liquid that would fit whether as a first drink before a meal or wine, or as a beer to slip in between courses. The actual design also avoids pushing the character of the hassaku too far to the front, instead emphasizing overall balance and a clean finish. While it has the brightness of citrus, the beer aims for a crisp landing.
For the brew, sake rice grown without fertilizer or pesticides by friends in Tsukuba, Ibaraki Prefecture, and hassaku that had gone semi-wild on abandoned farmland in Shodoshima were used. The hassaku was carefully pretreated to remove the bitterness-prone peel, then blended at the start of fermentation, bringing balance between herbal notes and fruit character. As a result, the beer finishes with light carbonation and a silky mouthfeel, while the hassaku flavor quietly follows through.
The name "Riso" means "rice" and "laughter" in Italian. With rice used as an ingredient and drinkability kept in mind, this beer seems like a good match as a casual guest beer to enjoy at the Kawaramachi beer pub.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThat guest beer, OHLOY BREWING's "Riso," which just showed up at Taru Taru in Takamatsu's Kawaramachi, is really good.
MugiWhoa! Even the name catches my attention. What exactly is Riso?
Hop BroIt's a rice lager with hassaku and rice, and they even use Kamenoo sake rice, so the ingredient character is seriously interesting.
MugiRice lager sounds like it suddenly becomes a beer leaning toward rice, right?
Hop BroExactly, but the key point is that it's not just light. They were aiming for a clean, airy drinking experience.
MugiOh wow! And Strisselspalt leaf hops sounds instantly like something for real connoisseurs!
Hop BroThat's a French variety, and the aroma is refined rather than flashy. It adds a herbal note and supports the brightness of the hassaku.
MugiI get it! And they didn't just throw in the hassaku either - they carefully pretreated the peel. That's so thoughtful!
Hop BroWhat's more, they used semi-wild hassaku from Shodoshima and sake rice grown without fertilizer or pesticides in Tsukuba, so the background of the ingredients really comes through in the flavor.
MugiWow, even the name with "laughter" and rice is adorable, and being able to drink it casually in Kawaramachi is the best!
Hop BroAnd the last point is this: it has a clean finish and pairs well both before and during a meal, so honestly, the two of us really just need to go drink it.
