Ise's Himitsu Beer Releases 'Zabon-san', a Buntan-and-Corn Collab Lager
Himitsu Beer in Ise, Mie, has released 'Zabon-san,' a Mexican-style lager made with buntan and corn. In the same post, the brewery also reported that the first year of its oki-hiki procession has safely come to an end.
Hop BroI want to talk about Zarbon-san from Ise's Himitsu Beer today.
MugiWait, that name already hits hard! Buntan and corn in one lager... how does that even work?
Hop BroHere's the fun part: it's a collab with Futako-Tamagawa's New Valley, labeled Buntan Lager, built on a corn-based Mexican-style lager.
MugiI get lager, but Mexican-style suddenly sounds like street food energy. What makes it that?
Hop BroBasically, the corn lightens the body so it drinks easy, and at 5% ABV it's very crushable.
MugiOhh, so the Tosa buntan adds that glossy citrus aroma on top?
Hop BroExactly. Not just the flesh, the peel matters too, so it moves from juicy citrus into a clean finishing bitterness.
MugiWhat is that, fancy snack magic? And putting a Tajin rim on the glass sounds ridiculously fun!
Hop BroThe same post also talked about finishing Ise's first-year Okihiki, and that link between local tradition and brewing feels so Himitsu Beer.
MugiA beer you want after a festival day is perfect. I need a glass now of Zarbon-san!
Himitsu Beer, based in Ise, Mie, introduced a new lager called 'Zabon-san' on Instagram. In the same post, the brewery said its first-year oki-hiki procession finished safely, with the load brought all the way to the shrine. The day was comfortable weather-wise, though river conditions were affected by a typhoon and the procession had to proceed in a slightly shortened form.
The beer release tied to that update is 'Zabon-san,' a Buntan Lager with 5% ABV. Buntan is a citrus fruit known for its substantial flesh and fragrant peel, and the brewery says it built a lager around that bright, glossy aroma.
The base beer is a Mexican-style lager brewed with corn, the first corn-based beer at Himitsu Beer. This version was created in collaboration with New Valley Tokyo in Futakotamagawa, and the idea to use Tosa buntan came from a staff member with roots in Tosa. The result is a crisp lager with vivid citrus aroma, a light body, and a clean bitter finish. The post also suggests serving it with tajin on the rim of the glass.
By pairing a report on a local Ise tradition with a new collaboration beer, the brewery once again shows how closely its brewing connects to the place it calls home.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI want to talk about Zarbon-san from Ise's Himitsu Beer today.
MugiWait, that name already hits hard! Buntan and corn in one lager... how does that even work?
Hop BroHere's the fun part: it's a collab with Futako-Tamagawa's New Valley, labeled Buntan Lager, built on a corn-based Mexican-style lager.
MugiI get lager, but Mexican-style suddenly sounds like street food energy. What makes it that?
Hop BroBasically, the corn lightens the body so it drinks easy, and at 5% ABV it's very crushable.
MugiOhh, so the Tosa buntan adds that glossy citrus aroma on top?
Hop BroExactly. Not just the flesh, the peel matters too, so it moves from juicy citrus into a clean finishing bitterness.
MugiWhat is that, fancy snack magic? And putting a Tajin rim on the glass sounds ridiculously fun!
Hop BroThe same post also talked about finishing Ise's first-year Okihiki, and that link between local tradition and brewing feels so Himitsu Beer.
MugiA beer you want after a festival day is perfect. I need a glass now of Zarbon-san!
