Komatsu Brewing brings back 'Koji Ale #2' made with rice koji and sake rice
Komatsu Brewing introduced 'Koji Ale #2' on Instagram. Using rice koji (koji) and sake rice from the Noguchi Naohiko Sake Institute, the brewery revised the malt and adjusted the color and sweetness. With restrained carbonation, it is designed to pair well with food.
Hop BroKomatsu Brewing brought back Koji Ale #2 on Instagram.
MugiWait! You're putting rice koji and sake rice into beer!?
Hop BroThat's right. It uses koji from the Noguchi Naohiko Sake Institute, and the Japanese ingredients really stand out.
MugiWhoa! It sounds like it has the gentle sweetness of rice, so it probably goes well with Japanese food!
Hop BroThis time, they revised the type of malt to give it a lighter color.
MugiThey even changed the color!? And they toned down the sweetness too - what kind of taste does that make?
Hop BroThe carbonation is also restrained, so it's been tuned for food pairing rather than bold aromas.
MugiWhat is that! It sounds like the kind of beer that quietly takes center stage beside a meal - I really like that!
Hop BroAnd it's from a locally rooted brewery in Honbori-cho, Komatsu City, Ishikawa Prefecture, housed in a renovated old machiya townhouse.
MugiKomatsu City's first base is amazing! That's definitely the kind of thing that makes me want to drink it right now!
Bringing back an ale made with koji
Komatsu Brewing announced 'Koji Ale #2' in an Instagram post. The beer uses rice koji (koji) and sake rice from the Noguchi Naohiko Sake Institute, and the recipe has been partially revised from the previous release.
What's changed this time
According to the post, the brewery changed the type of malt this time to give the beer a paler color. It also slightly dialed back the sweetness and adjusted the carbonation to be more restrained. Rather than a beer that pushes flashy aromas to the forefront, it seems aimed at being a “food-pairing beer” that goes well with meals.
A pint from a locally rooted brewery
Komatsu Brewing is a brewery in Honbori-cho, Komatsu City, Ishikawa Prefecture, and its official website says it grand opened on November 8, 2025 as Komatsu City's first craft beer production and sales base. Housed in a renovated traditional machiya townhouse, it focuses on brewing that makes use of Hokuriku water and local ingredients, and this 'Koji Ale #2' seems to neatly embody that direction as well.
Details can be found in the Instagram post and on the official website.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKomatsu Brewing brought back Koji Ale #2 on Instagram.
MugiWait! You're putting rice koji and sake rice into beer!?
Hop BroThat's right. It uses koji from the Noguchi Naohiko Sake Institute, and the Japanese ingredients really stand out.
MugiWhoa! It sounds like it has the gentle sweetness of rice, so it probably goes well with Japanese food!
Hop BroThis time, they revised the type of malt to give it a lighter color.
MugiThey even changed the color!? And they toned down the sweetness too - what kind of taste does that make?
Hop BroThe carbonation is also restrained, so it's been tuned for food pairing rather than bold aromas.
MugiWhat is that! It sounds like the kind of beer that quietly takes center stage beside a meal - I really like that!
Hop BroAnd it's from a locally rooted brewery in Honbori-cho, Komatsu City, Ishikawa Prefecture, housed in a renovated old machiya townhouse.
MugiKomatsu City's first base is amazing! That's definitely the kind of thing that makes me want to drink it right now!
