Baird Brewery Garden Shuzenji Releases New Citrus-Aromatic “Saison Sayuri”
Baird Brewery Garden Shuzenji announced its new release, “Saison Sayuri,” as ON TAP on Instagram. This seasonal brew uses citrus grown on its own farm, and this year kumquats were juiced, while lime and yuzu were used instead of lemon. It is a saison designed for a refreshing brightness and a dry finish.
Hop BroBreaking news, Saison Sayuri ON TAP at Baird Brewery Garden Shuzenji! This season’s version is here.
MugiWait, really? A new release at last! The name is cute, and just hearing seasonal citrus brew makes me curious!
Hop BroIt’s a saison, and the ABV is 6.0% alcohol. It looks light, but it’s built with a solid backbone.
Mugi“Bold, dry finish” what does that even mean? Does dry finish mean it’ll leave your throat parched?
Hop BroIt doesn’t mean watery. It means the sweetness doesn’t linger, and the aftertaste finishes clean. In other words, it’s a flavor that makes you want another sip.
MugiOhhh! And this year they’re adding kumquats as juice, so they’re even changing how the fruit goes in. That’s interesting!
Hop BroExactly. The key is that they’re using lime and yuzu instead of lemon. The layered citrus aroma is joined by yeast-driven spiciness.
MugiHold on, what even is “yeast spiciness”? Yeast-derived aftertaste sounds way too magical!
Hop BroDuring fermentation, yeast can create clove-like aromas, and that pairs well with citrus. And the label is a retro-poster-style homage, so the whole concept is dialed in too.
MugiThat’s amazing! Baird, founded in 2000, in Shuzenji along the Kano River, makes me want to drink Saison Sayuri while doing a 20-tap tasting!
Baird Brewing’s official Instagram announced, “Saison Sayuri ON TAP!” The post described this season’s version as having “spicy, lively aromas, bursting freshness, and a bold, dry finish.”
What stands out in this recipe is how the citrus is handled. Every year, this series uses citrus harvested from the company’s own farm, but for the 2026 version, kumquats are added as juice rather than whole fruit. It also says that lemon was not used, and lime and yuzu were chosen instead. The style is saison, and the alcohol content is 6.0%.
In comments within the post, the brewing team emphasized the complexity created by layers of citrus and the yeast-driven spicy aftertaste. The label design also pays homage to retro Japanese beer poster culture, suggesting a release that is meant to be enjoyed not only for the liquid itself but also for its overall worldbuilding.
According to its official website, Baird Brewing was founded in Numazu in 2000. The brewery garden in Shuzenji is located in a natural setting along the Kano River, and its third floor features a 20-tap tasting room. This new “Saison Sayuri” release clearly reflects the company’s approach of connecting farm-grown ingredients with brewing.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news, Saison Sayuri ON TAP at Baird Brewery Garden Shuzenji! This season’s version is here.
MugiWait, really? A new release at last! The name is cute, and just hearing seasonal citrus brew makes me curious!
Hop BroIt’s a saison, and the ABV is 6.0% alcohol. It looks light, but it’s built with a solid backbone.
Mugi“Bold, dry finish” what does that even mean? Does dry finish mean it’ll leave your throat parched?
Hop BroIt doesn’t mean watery. It means the sweetness doesn’t linger, and the aftertaste finishes clean. In other words, it’s a flavor that makes you want another sip.
MugiOhhh! And this year they’re adding kumquats as juice, so they’re even changing how the fruit goes in. That’s interesting!
Hop BroExactly. The key is that they’re using lime and yuzu instead of lemon. The layered citrus aroma is joined by yeast-driven spiciness.
MugiHold on, what even is “yeast spiciness”? Yeast-derived aftertaste sounds way too magical!
Hop BroDuring fermentation, yeast can create clove-like aromas, and that pairs well with citrus. And the label is a retro-poster-style homage, so the whole concept is dialed in too.
MugiThat’s amazing! Baird, founded in 2000, in Shuzenji along the Kano River, makes me want to drink Saison Sayuri while doing a 20-tap tasting!
