Jokun Brewing's 'Yukishita Ninjin Saison' featured in JA Uonuma free paper
Jokun Brewing Lab, a brewpub in Tokamachi, Niigata, is featured in JA Uonuma's free paper 'Uonumania' with its collaboration beer, Yukishita Ninjin Saison. At the Tokamachi taproom, the beer is available both for purchase and by the glass.
Hop BroToday's article is all about Yukishita Ninjin Saison. jokun-brewing/Craft Beer Jokun in Tokamachi, Niigata had it featured in the first issue of JA Uonuma's free paper, Uonumania.
MugiWait, carrot beer is a thing!? And it made the launch issue of a local paper? That is serious hometown celebrity energy!
Hop BroIt is. Jokun runs a brewpub with craft beer, smoked food, and a taproom, and this collab with JA Uonuma uses snow carrot paste in the beer.
MugiHuh, wow! But that name sounds intense. What exactly is a carrot from under snow compared with a normal one?
Hop BroThey stay under the snow and build up sweetness, so the flavor gets softer and gentler. In beer terms it's an adjunct, which helps turn this into a local ingredient pint.
MugiHold on, what is an adjunct!? You just switched into full brewer mode and my brain nearly started fermenting!
Hop BroIt means an ingredient besides malt and hops, and here that's the carrot. The style is saison, so it drinks fruity and crisp, not like a glass of aggressive vegetables.
MugiThat is such a relief! I was bracing for carrot juice beer, and now it sounds totally crushable. With smoked food, too? That's unfair.
Hop BroExactly. You can buy it at places like Uonuma Hyakka-kan, and at Jokun Beer Lab in Tokamachi plus Beer Lab Jokun in Yuzawa, by-the-glass pours are available too.
MugiWow, now I want to go to Tokamachi. Turning snowy local produce straight into craft beer is such a good story and an even better excuse to drink.
Hop BroAnd it's not just quirky, either. What I really like is the respect for farmers built into the beer. I want to try it with smoked dishes and see how it works as a meal beer.
MugiThen it's settled. We start with a Saison toast, and after one sip I'll probably ask what an adjunct is all over again!
At `jokun-brewing/クラフトビール ジョークン` in Honcho, Tokamachi City, Niigata, the collaboration beer "Yukishita Ninjin Saison" has been featured in the inaugural issue of JA Uonuma's free paper, Uonumania. Jokun is a brewpub that produces craft beer, smoked foods, and runs a taproom, with a clear focus on local ingredients and regional context.
The highlighted beer, "Yukishita Ninjin Saison," was created in partnership with JA Uonuma. According to the official description, it uses surplus snow-grown carrots turned into a puree, aiming to show respect to local farmers. As a saison, it is described as fruity and refreshing, which fits the style well and gives the beer a distinctly regional character.
Availability is straightforward. JA Uonuma says it can be purchased at retail points such as Uonuma Hyakka-kan, and it is also served by the glass at Jokun Brewing Lab's Tokamachi location and Beer Lab Jokun in Yuzawa. The Tokamachi venue pairs beer with smoked dishes, making it a practical stop for readers who want to try a local collaboration beer in the place where it is made and served.
Reference: Original post / JA Uonuma news / Jokun Brewing Lab
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's article is all about Yukishita Ninjin Saison. jokun-brewing/Craft Beer Jokun in Tokamachi, Niigata had it featured in the first issue of JA Uonuma's free paper, Uonumania.
MugiWait, carrot beer is a thing!? And it made the launch issue of a local paper? That is serious hometown celebrity energy!
Hop BroIt is. Jokun runs a brewpub with craft beer, smoked food, and a taproom, and this collab with JA Uonuma uses snow carrot paste in the beer.
MugiHuh, wow! But that name sounds intense. What exactly is a carrot from under snow compared with a normal one?
Hop BroThey stay under the snow and build up sweetness, so the flavor gets softer and gentler. In beer terms it's an adjunct, which helps turn this into a local ingredient pint.
MugiHold on, what is an adjunct!? You just switched into full brewer mode and my brain nearly started fermenting!
Hop BroIt means an ingredient besides malt and hops, and here that's the carrot. The style is saison, so it drinks fruity and crisp, not like a glass of aggressive vegetables.
MugiThat is such a relief! I was bracing for carrot juice beer, and now it sounds totally crushable. With smoked food, too? That's unfair.
Hop BroExactly. You can buy it at places like Uonuma Hyakka-kan, and at Jokun Beer Lab in Tokamachi plus Beer Lab Jokun in Yuzawa, by-the-glass pours are available too.
MugiWow, now I want to go to Tokamachi. Turning snowy local produce straight into craft beer is such a good story and an even better excuse to drink.
Hop BroAnd it's not just quirky, either. What I really like is the respect for farmers built into the beer. I want to try it with smoked dishes and see how it works as a meal beer.
MugiThen it's settled. We start with a Saison toast, and after one sip I'll probably ask what an adjunct is all over again!
