Minamiaizu Mountain Brewing Debuts Two New Releases, “Aizu Yamajio Suppe” and “LOGGER”
At the brewpub “Minamiaizu Mountain Brewing / Taproom BeerFridge” in Aizutajima, Fukushima, two new beers were released at the same time. A gose made with Aizu mountain salt and a Sake Rice Lager that makes use of local sake rice: a lineup that really showcases the character of the region.
Hop BroTwo new beers from Minamiaizu at the same time means this one really brings out the local character. Seeing “Aizu Yamajio Suppe” and “LOGGER” side by side at Minamiaizu Mountain Brewing / Taproom BeerFridge in Aizutajima, Fukushima, is pretty exciting, right?
MugiWhoa, even the name “Aizu Yamajio Suppe” is instantly interesting! But wait, what even is a gose? Isn’t a salt beer just going to taste way too salty?
Hop BroRoughly speaking, gose is a style that lets you enjoy the interplay of acidity and saltiness. This one uses Aizu mountain salt and house-grown coriander seed, and the key point is that the salt doesn’t push too hard; instead, it’s balanced with citrus notes and a soft mouthfeel.
MugiOhhh! So the name “Suppe” probably fits that slightly sour feeling too. It sounds like your lips would pucker up before you even take a sip!
Hop BroExactly. And the other beer, “LOGGER,” is a sake-rice beer making a comeback as a Sake Rice Lager. It has the gentle sweetness of malt and rice, finishes dry and crisp, and brings herbal and lemony aromas, so it’s the kind of beer that keeps the mug moving.
MugiHuh, hearing “dry and crisp” makes it sound super easy to drink, but what does sake rice even mean in a lager? Is it kind of like sake, but still beer?
Hop BroGood catch. Sake rice is just one of the ingredients; it’s not so much a beer that tastes like sake, but more like the rice adds a clean, snappy quality to the lager. That’s why it doesn’t feel heavy and goes well with food.
MugiI see! And if it’s coming out in 15.5L / 10.2L / 350ml, that’s great for both people drinking on tap and people taking it home. Being able to follow it at BeerFridge makes me want to go there a lot!
Hop BroThat’s one of this place’s strengths. New releases you can enjoy at the brewery’s own temperature and pace feel like more than just something rare; it’s like drinking the air of the region along with the beer. In a mountain town, both the salt and the rice really come alive.
MugiWow, so that’s what it means to drink in Minamiaizu’s local character! I want to get a sharp little surprise from Aizu Yamajio Suppe, then ease into LOGGER.
Hop BroOnce it comes to that, you just want to drink both, right? A gose with a clear salty edge and a lager that goes down smoothly, the kind of pair that makes it impossible to stop talking about which one to start with.
MugiHehe, I want to go right now! First Aizu Yamajio Suppe for that little “suppe!” moment, then LOGGER for a nice, easy gulp after that!
At Minamiaizu Mountain Brewing / Taproom BeerFridge in Aizutajima, Minamiaizu Town, Fukushima Prefecture, two new beers have been announced as this week’s releases. The stars this time are “Aizu Yamajio Suppe” and “LOGGER,” both of which put local ingredients front and center.
Two beers you can drink this time
- Aizu Yamajio Suppe（Style: Gose with Yamajio / ABV 4.5%）
A gose made with Aizu mountain salt and house-grown coriander seed. In the post, it is described as having a rounded saltiness, a citrusy impression, and a soft mouthfeel. The design keeps the salt from becoming too assertive, letting you enjoy a balance of acidity and spice.
- LOGGER（Style: Sake Rice Lager / ABV 5.0%）
The return of a Sake Rice Lager made with sake rice. You can taste the gentle sweetness of malt and rice, while the finish is dry and crisp. Herbal notes and a pleasant lemon-like aroma make it a beer that keeps you reaching for another mug.
Both are available in 15.5L / 10.2L / 350ml formats. True to this brewery’s style of carefully weaving local ingredients and brewing context into its beers, this is more than just a new-release announcement; it feels like an invitation to drink in the climate and character of Minamiaizu itself.
The BeerFridge taproom’s appeal is that you can follow new releases at the brewery’s own temperature, so to speak. In a mountain town, these two beers are worth making the trip for, especially when enjoyed alongside the seasonal air.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTwo new beers from Minamiaizu at the same time means this one really brings out the local character. Seeing “Aizu Yamajio Suppe” and “LOGGER” side by side at Minamiaizu Mountain Brewing / Taproom BeerFridge in Aizutajima, Fukushima, is pretty exciting, right?
MugiWhoa, even the name “Aizu Yamajio Suppe” is instantly interesting! But wait, what even is a gose? Isn’t a salt beer just going to taste way too salty?
Hop BroRoughly speaking, gose is a style that lets you enjoy the interplay of acidity and saltiness. This one uses Aizu mountain salt and house-grown coriander seed, and the key point is that the salt doesn’t push too hard; instead, it’s balanced with citrus notes and a soft mouthfeel.
MugiOhhh! So the name “Suppe” probably fits that slightly sour feeling too. It sounds like your lips would pucker up before you even take a sip!
Hop BroExactly. And the other beer, “LOGGER,” is a sake-rice beer making a comeback as a Sake Rice Lager. It has the gentle sweetness of malt and rice, finishes dry and crisp, and brings herbal and lemony aromas, so it’s the kind of beer that keeps the mug moving.
MugiHuh, hearing “dry and crisp” makes it sound super easy to drink, but what does sake rice even mean in a lager? Is it kind of like sake, but still beer?
Hop BroGood catch. Sake rice is just one of the ingredients; it’s not so much a beer that tastes like sake, but more like the rice adds a clean, snappy quality to the lager. That’s why it doesn’t feel heavy and goes well with food.
MugiI see! And if it’s coming out in 15.5L / 10.2L / 350ml, that’s great for both people drinking on tap and people taking it home. Being able to follow it at BeerFridge makes me want to go there a lot!
Hop BroThat’s one of this place’s strengths. New releases you can enjoy at the brewery’s own temperature and pace feel like more than just something rare; it’s like drinking the air of the region along with the beer. In a mountain town, both the salt and the rice really come alive.
MugiWow, so that’s what it means to drink in Minamiaizu’s local character! I want to get a sharp little surprise from Aizu Yamajio Suppe, then ease into LOGGER.
Hop BroOnce it comes to that, you just want to drink both, right? A gose with a clear salty edge and a lager that goes down smoothly, the kind of pair that makes it impossible to stop talking about which one to start with.
MugiHehe, I want to go right now! First Aizu Yamajio Suppe for that little “suppe!” moment, then LOGGER for a nice, easy gulp after that!
