Minoh Beer to Release Limited Collaboration Brew "Saru Yama Shika Otoko" with Akishika Brewery on April 3
Minoh Beer, based in Minoh City, Osaka, has released a collaboration beer called "Saru Yama Shika Otoko" with Akishika Brewery in Nose Town. Brewed as a happoshu using about 10% koji rice and finished with saison yeast, it will go on sale at 5:00 p.m. on April 3 in the official online shop.
Hop BroToday, Minoh Beer’s new release, Saru Yama Shika Otoko is here. It’s a collaboration with Akishika Brewery, and they’ve brought it back as a limited brew this year too, which is pretty exciting.
MugiWhoa! The name Saru Yama Shika Otoko is so intriguing! It sounds like a whole mountain menagerie packed into one beer, but what kind of beer is it?
Hop BroWhat’s inside is really interesting: it uses about 10% koji rice. They’re using koji rice grown without pesticides by Akishika Brewery, with a design that brings the ingredient character forward.
MugiWait, koji rice sounds more like sake! Using the enzymes in the koji in beer? That’s a bit hard to wrap my head around, but it sounds fascinating!
Hop BroThat’s the key point. Since it’s finished with saison yeast, the rice’s softness picks up some complexity. They keep the hops restrained, so the balance between malt and rice koji comes through nicely.
MugiOhhh, so that’s the crisp, dry finish. If it doesn’t leave your mouth sticky afterward, it sounds like something you could keep drinking!
Hop BroThe specs are also worth noting: it’s a 7.0% alcohol happoshu with IBU 15. They use Motueka, Czech Saaz, and Citra, and it really opens up aromatically when you drink it around 8 to 12 degrees Celsius.
MugiWhoa, 7% but with the lightness of IBU 15! Isn’t that kind of unfair, like being strong but gentle at the same time?
Hop BroAnd this is the eighth collaboration already. Minoh Beer has been brewing in Minoh since 1997, so it really feels like a bottle built on years of local connection.
MugiWow, if it goes on sale at 5:00 p.m. on April 3, I need to put that on my calendar! Just imagining the aroma of rice koji and the saison finish makes me want to drink it already!
Hop BroExactly. It has the special feel of a limited brew, so this is definitely one to grab early. Chill it, open it after work, and the day is basically won.
MugiDeal! Tonight’s drink candidate is this one! The Minoh Beer and Akishika Brewery tag team has to be delicious once you try it!
Minoh Beer, which has been brewing in Minoh City, Osaka since 1997, is once again releasing its collaboration beer with Akishika Brewery, "Saru Yama Shika Otoko." Akishika Brewery is a sake brewery in neighboring Nose Town that handles everything from rice cultivation to sake brewing in-house, and this marks the eighth collaboration between the two.
This year’s "Saru Yama Shika Otoko" uses about 10% koji rice carefully grown without pesticides by Akishika Brewery, in a design that makes use of the enzymes in the koji. Saison yeast is used for fermentation, and by keeping the hops modest, the beer brings out the character of its ingredients. According to the official information, the result is a dry, crisp finish with a faint rice flavor that blends with complexity from the saison yeast and an aftertaste reminiscent of ginjo aroma.
The specs are: happoshu (malt content 50% or more), 7.0% alcohol, and IBU 15. The ingredients are malt, rice koji, and hops, and the hop varieties used are Motueka, Czech Saaz, and Citra. It is best enjoyed at 8 to 12 degrees Celsius, and it is unfiltered. Sales will begin in the official online shop at 5:00 p.m. on April 3, with distribution to restaurants and liquor retailers starting sequentially from April 4.
Minoh Beer is a brewery that has produced non-heat-treated, unfiltered local beer in the environment surrounded by Meiji no Mori Minoh Quasi-National Park. This limited brew is another bottle that showcases both its relationship with a local brewery and its unique combination of malt and rice koji.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, Minoh Beer’s new release, Saru Yama Shika Otoko is here. It’s a collaboration with Akishika Brewery, and they’ve brought it back as a limited brew this year too, which is pretty exciting.
MugiWhoa! The name Saru Yama Shika Otoko is so intriguing! It sounds like a whole mountain menagerie packed into one beer, but what kind of beer is it?
Hop BroWhat’s inside is really interesting: it uses about 10% koji rice. They’re using koji rice grown without pesticides by Akishika Brewery, with a design that brings the ingredient character forward.
MugiWait, koji rice sounds more like sake! Using the enzymes in the koji in beer? That’s a bit hard to wrap my head around, but it sounds fascinating!
Hop BroThat’s the key point. Since it’s finished with saison yeast, the rice’s softness picks up some complexity. They keep the hops restrained, so the balance between malt and rice koji comes through nicely.
MugiOhhh, so that’s the crisp, dry finish. If it doesn’t leave your mouth sticky afterward, it sounds like something you could keep drinking!
Hop BroThe specs are also worth noting: it’s a 7.0% alcohol happoshu with IBU 15. They use Motueka, Czech Saaz, and Citra, and it really opens up aromatically when you drink it around 8 to 12 degrees Celsius.
MugiWhoa, 7% but with the lightness of IBU 15! Isn’t that kind of unfair, like being strong but gentle at the same time?
Hop BroAnd this is the eighth collaboration already. Minoh Beer has been brewing in Minoh since 1997, so it really feels like a bottle built on years of local connection.
MugiWow, if it goes on sale at 5:00 p.m. on April 3, I need to put that on my calendar! Just imagining the aroma of rice koji and the saison finish makes me want to drink it already!
Hop BroExactly. It has the special feel of a limited brew, so this is definitely one to grab early. Chill it, open it after work, and the day is basically won.
MugiDeal! Tonight’s drink candidate is this one! The Minoh Beer and Akishika Brewery tag team has to be delicious once you try it!
