Toki Brewery unveils collaboration release "soft v1.0" with amazake and pear
Niigata's Sado-based Toki Brewery released the second collaboration beer with SUZU Group, "soft v1.0," on January 20, 2026. A 5.0% ABV Hazy Pale Ale, it layers the hop aromas of Nelson Sauvin and Citra with pear fruitiness, centered on the smoothness derived from amazake.
Hop BroToki Brewery in Sado, Niigata, released its second collaboration beer, "soft v1.0," on January 20, 2026. A Hazy Pale Ale made with amazake and pear, it's seriously intriguing, right?
MugiWhat? Beer with amazake and pear!? That sounds like dessert, but it's beer?
Hop BroIt's definitely beer. It's 5.0% ABV, so it's easy to drink. For the collaboration with SUZU Group, they built it around the smoothness of amazake, layering hop aroma and pear fruitiness on top.
MugiHuh! But what does it mean that the sugars in amazake are consumed during fermentation? Doesn't it stay sweet?
Hop BroGood question! Yeast eats the sugars, so the sweetness doesn't really remain as-is. That's why they set the saccharification temperature higher to create a gently full-bodied body. The design is smart here.
MugiSaccharification temperature...? Now it's suddenly a science class! Should I be taking notes!?
Hop BroNo notes needed! Basically, it's the mash temperature used to keep thickness in the final drink. They build the base with Pilsner, Flaked Oats, and Wheat light to give it a silky mouthfeel.
MugiOhhh! And the hops are Nelson Sauvin, Citra, and Idaho7... just the names sound powerful! What does it smell like?
Hop BroThink gentle aromas of white grape and citrus, layered with a subtle fruitiness from pear. It's not flashy, but it lingers in the finish and gradually comes through. Just like the name "soft," really.
MugiI can't take it anymore, just reading this makes my throat want one! Tonight let's toast with a soft Hazy like "soft v1.0"!
The second collaboration, highlighting the amazake design
Toki Brewery's new "soft v1.0" was released as the second collaboration beer with SUZU Group. The style is Hazy Pale Ale w/Amazake, nashi. The recipe uses Pilsner, Flaked Oats, and Wheat light, and the hops are Nelson Sauvin, Citra, and Idaho7. As adjuncts, amazake and dried fruit (pear) are used.
According to the article description, because the sugars in amazake are easily consumed during fermentation, the saccharification temperature was set higher to aim for a gently full-bodied body. The beer expresses a silky mouthfeel distinct from oats, layering a mild aroma reminiscent of white grape and citrus with a subtle fruitiness from pear. With an ABV of 5.0%, it aims for the softness typical of Hazy beers and a balance that is easy to drink without fatigue.
Building up pours that exist only "that toki"
Toki Brewery, based in Sado City, Niigata Prefecture, is a brewery that focuses on limited-batch brewing and champions "a drop to nourish a moment." Centered on American styles, it has also worked on collaborations with rice koji and local culture. This "soft v1.0" is also a pour in that brewery's context, and the name "soft" directly expresses the smoothness of amazake and Hazy.
Rather than flashy strength, it is designed to reach the drinker through texture and aftertaste. As a collaboration-category release, it is a beer where the individuality of the ingredients and brewing technique meet.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToki Brewery in Sado, Niigata, released its second collaboration beer, "soft v1.0," on January 20, 2026. A Hazy Pale Ale made with amazake and pear, it's seriously intriguing, right?
MugiWhat? Beer with amazake and pear!? That sounds like dessert, but it's beer?
Hop BroIt's definitely beer. It's 5.0% ABV, so it's easy to drink. For the collaboration with SUZU Group, they built it around the smoothness of amazake, layering hop aroma and pear fruitiness on top.
MugiHuh! But what does it mean that the sugars in amazake are consumed during fermentation? Doesn't it stay sweet?
Hop BroGood question! Yeast eats the sugars, so the sweetness doesn't really remain as-is. That's why they set the saccharification temperature higher to create a gently full-bodied body. The design is smart here.
MugiSaccharification temperature...? Now it's suddenly a science class! Should I be taking notes!?
Hop BroNo notes needed! Basically, it's the mash temperature used to keep thickness in the final drink. They build the base with Pilsner, Flaked Oats, and Wheat light to give it a silky mouthfeel.
MugiOhhh! And the hops are Nelson Sauvin, Citra, and Idaho7... just the names sound powerful! What does it smell like?
Hop BroThink gentle aromas of white grape and citrus, layered with a subtle fruitiness from pear. It's not flashy, but it lingers in the finish and gradually comes through. Just like the name "soft," really.
MugiI can't take it anymore, just reading this makes my throat want one! Tonight let's toast with a soft Hazy like "soft v1.0"!
