Hideji Beer’s 30th-Anniversary Long-Aged Beer "KODAMA" Released from the Cellar
Hideji Beer Mukabaki Brewery in Nobeoka City, Miyazaki Prefecture, has released its 30th-anniversary commemorative beer, "KODAMA -Wood Spirit-." A limited 1,000-bottle strong blonde ale aged with mizunara wood chips, it is designed so you can enjoy the changes brought on by aging.
Hop BroHideji Beer Mukabaki Brewery in Miyazaki has put out an incredible beer for its 30th anniversary. It's called "KODAMA -Wood Spirit-", and it's not just a commemorative item; it's designed so the flavor matures over time.
MugiWait, beer can mature!? And KODAMA -Wood Spirit- sounds like a forest spirit or something, which is so cool!
Hop BroThis is a wood-chip-aged strong blonde ale. It uses mizunara wood chips to gently bring out notes reminiscent of sandalwood, along with vanilla and spice.
MugiYou put wood chips in it!? Not barrels, but wood chips? It's like the beer is doing arts and crafts!
Hop BroExactly. Instead of barrel aging, they infuse the aroma by steeping the chips. And since it's designed for ABV 10%, it's pretty full-bodied and well suited to aging.
Mugi10%!? That's basically the bodybuilding champ of the beer world! But what kind of aroma does mizunara-derived flavor have?
Hop BroWhen it's young, the woodiness, malt depth, and alcohol presence come forward, but as it rests, the edges soften and everything comes together. Its expression changes with six months to two years of aging, so choosing when to open it is part of the fun.
MugiWow, it's the kind of beer where waiting for the day you drink it becomes an event! If the flavor changes with the opening timing, then even the same beer each year would seem like a different person.
Hop BroWhat's more, it's a brewery at the foot of Mount Mukabaki, making beer with natural water and its own cultured yeast. I like that the Think Global,Brew Local. attitude really comes through in the taste.
MugiWhat is that, that's way too cool! When I hear limited to 1,000 bottles, my hands would probably head straight for the register the moment I found it!
Hop BroIt's the kind of beer that feels like returning 30 years of history to the forest, and I like that it's not just something you drink and finish, but something that enlists time as an ally. The "The forest was watching" concept really gets to you.
MugiYeah, this is the kind of beer I want to face slowly, not rush into right away. Just hearing brewery-exclusive makes my excitement unstoppable, and now I already want to drink it today!
Hideji Beer Mukabaki Brewery in Nobeoka City, Miyazaki Prefecture, has released its 30th-anniversary beer, "KODAMA -Wood Spirit-."
The brewery makes beer in the lush natural environment at the foot of Mount Mukabaki, using high-quality natural water and its own cultured yeast. On its official website, it promotes "Think Global,Brew Local." as it looks outward to the world while remaining rooted in the local community, and it shows a stance aimed at balancing individuality with drinkability.
This KODAMA is positioned as a beer commemorating 30 years of progress. Its concept is "The forest was watching." Rather than a mere commemorative product, it was designed as a beer that integrates the brewing experience accumulated so far with current technology. The product name "KODAMA" refers to the phenomenon in which a voice called out to a mountain echoes back, and it also carries respect for the support and reactions received over the years.
In brewing, the company uses wood chips from mizunara, a tree native to Japan. Rather than barrel aging, it uses a method of steeping the chips in a high-alcohol beer, delicately drawing out aromas reminiscent of sandalwood and kyara, along with vanilla and spice notes. The style is a wood-chip-aged strong blonde ale, designed for long-term aging with an assumed ABV of 10%.
When young, the mizunara-derived woodiness, malt depth, and alcohol presence stand out, but as aging progresses the edges smooth out and the flavors become more cohesive. The recommended aging period is six months to two years from the production date. Because the character changes depending on storage conditions and the timing of opening, choosing when to open it is part of the enjoyment.
The run is limited to 1,000 bottles, and sales are brewery-only. Fitting for the 30th-anniversary milestone, it is a commemorative beer that is not just something you drink and finish, but something meant to be nurtured over time.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHideji Beer Mukabaki Brewery in Miyazaki has put out an incredible beer for its 30th anniversary. It's called "KODAMA -Wood Spirit-", and it's not just a commemorative item; it's designed so the flavor matures over time.
MugiWait, beer can mature!? And KODAMA -Wood Spirit- sounds like a forest spirit or something, which is so cool!
Hop BroThis is a wood-chip-aged strong blonde ale. It uses mizunara wood chips to gently bring out notes reminiscent of sandalwood, along with vanilla and spice.
MugiYou put wood chips in it!? Not barrels, but wood chips? It's like the beer is doing arts and crafts!
Hop BroExactly. Instead of barrel aging, they infuse the aroma by steeping the chips. And since it's designed for ABV 10%, it's pretty full-bodied and well suited to aging.
Mugi10%!? That's basically the bodybuilding champ of the beer world! But what kind of aroma does mizunara-derived flavor have?
Hop BroWhen it's young, the woodiness, malt depth, and alcohol presence come forward, but as it rests, the edges soften and everything comes together. Its expression changes with six months to two years of aging, so choosing when to open it is part of the fun.
MugiWow, it's the kind of beer where waiting for the day you drink it becomes an event! If the flavor changes with the opening timing, then even the same beer each year would seem like a different person.
Hop BroWhat's more, it's a brewery at the foot of Mount Mukabaki, making beer with natural water and its own cultured yeast. I like that the Think Global,Brew Local. attitude really comes through in the taste.
MugiWhat is that, that's way too cool! When I hear limited to 1,000 bottles, my hands would probably head straight for the register the moment I found it!
Hop BroIt's the kind of beer that feels like returning 30 years of history to the forest, and I like that it's not just something you drink and finish, but something that enlists time as an ally. The "The forest was watching" concept really gets to you.
MugiYeah, this is the kind of beer I want to face slowly, not rush into right away. Just hearing brewery-exclusive makes my excitement unstoppable, and now I already want to drink it today!
