NOMENDO BREW STAND Releases "Kokutama," a Bread Saison Made with Bread Crusts
NOMENDO BREW STAND in Koshigaya, Saitama, introduced its bread saison "Kokutama" made with bread crusts from Okada Seipan. It also announced a smoothie beer made with sake lees from KANKIKU BREWERY, along with its weekend opening information.
Hop BroKoshigaya's NOMENDO BREW STAND put out something interesting again. This time it's the bread saison "Kokutama" made with bread crusts from Okada Seipan, and the way they choose ingredients is just stylish.
MugiWait, beer with bread crusts!? So it's not for eating bread while drinking, but actually putting it into the brew!
Hop BroExactly. It's an idea that brings out the toasty aroma of bread. A bread saison is, roughly speaking, a style that combines bread-derived aroma with the light drinkability of a saison, so it tends to pair well with meals.
MugiWhen I hear saison, it sounds like something seasonal, but is that not what it means? And this light drinkability thing, is it the kind that goes down way too easily?
Hop BroThat's basically the right image. It's originally the kind of beer farmers drank between jobs, and because the yeast character and slight spiciness come through easily, it tends to become a beer that's especially good with food.
MugiWow! And this time there's also a sake lees smoothie beer, right? Their ideas are so free, the beer shelf is turning into a lab!
Hop BroThat's another highlight. It uses sake lees from KANKIKU BREWERY, and in a different direction from the grainy character of the bread crusts, the texture of the sake lees should really stand out. It sounds like it'll have thick layers of sweetness and aroma, so comparing the two should be fun.
MugiAnd NOMENDO BREW STAND is only a 3-minute walk from Koshigaya Station, with up to 16 taps, right? It's close and has a lot on tap, so if you drop by casually you might not make it home!
Hop BroAnd since it's mostly standing-room, it's perfect for just dropping in for one drink. They got their brewing license in January 2024 and got started as Koshigaya City's first brewery, and I like how it feels like it's growing together with the neighborhood.
MugiIt really is fun how bread crusts and sake lees turn everyday ingredients into something special. I can't stop wanting to stop by on the weekend!
Hop BroThat's settled then. Next time we'll start with Kokutama and then go after the sake lees smoothie. It's the kind of tasting route where, before you know it, both of us are saying, "Just one more."
New Beer
NOMENDO BREW STAND announced its new release on its official blog dated May 25. The centerpiece is "Kokutama," a bread saison made with bread crusts from Okada Seipan. The recipe, which makes use of such a familiar ingredient, clearly reflects the shop's cherished approach of "starting from the ingredients."
Another Lineup
Also on offer is a smoothie beer made with sake lees from KANKIKU BREWERY. By incorporating the texture and character of sake lees, the drink shows the brewer's playful spirit from a direction different from Kokutama. Both the bread and the sake lees transform familiar, everyday ingredients into beer, making the lineup feel broad and varied.
About NOMENDO BREW STAND
NOMENDO BREW STAND is a craft beer specialty shop in Koshigaya City, Saitama Prefecture, about a 3-minute walk from Koshigaya Station. It obtained its brewing license in January 2024 and began its journey as Koshigaya City's first brewery. In addition to its own beers, it also offers guest beers, serving up to 16 taps. The interior is mainly standing-room, making it easy to drop in for a casual drink. This new release announcement was shared together with weekend opening information, naturally linking the shop's daily life with its new beers.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKoshigaya's NOMENDO BREW STAND put out something interesting again. This time it's the bread saison "Kokutama" made with bread crusts from Okada Seipan, and the way they choose ingredients is just stylish.
MugiWait, beer with bread crusts!? So it's not for eating bread while drinking, but actually putting it into the brew!
Hop BroExactly. It's an idea that brings out the toasty aroma of bread. A bread saison is, roughly speaking, a style that combines bread-derived aroma with the light drinkability of a saison, so it tends to pair well with meals.
MugiWhen I hear saison, it sounds like something seasonal, but is that not what it means? And this light drinkability thing, is it the kind that goes down way too easily?
Hop BroThat's basically the right image. It's originally the kind of beer farmers drank between jobs, and because the yeast character and slight spiciness come through easily, it tends to become a beer that's especially good with food.
MugiWow! And this time there's also a sake lees smoothie beer, right? Their ideas are so free, the beer shelf is turning into a lab!
Hop BroThat's another highlight. It uses sake lees from KANKIKU BREWERY, and in a different direction from the grainy character of the bread crusts, the texture of the sake lees should really stand out. It sounds like it'll have thick layers of sweetness and aroma, so comparing the two should be fun.
MugiAnd NOMENDO BREW STAND is only a 3-minute walk from Koshigaya Station, with up to 16 taps, right? It's close and has a lot on tap, so if you drop by casually you might not make it home!
Hop BroAnd since it's mostly standing-room, it's perfect for just dropping in for one drink. They got their brewing license in January 2024 and got started as Koshigaya City's first brewery, and I like how it feels like it's growing together with the neighborhood.
MugiIt really is fun how bread crusts and sake lees turn everyday ingredients into something special. I can't stop wanting to stop by on the weekend!
Hop BroThat's settled then. Next time we'll start with Kokutama and then go after the sake lees smoothie. It's the kind of tasting route where, before you know it, both of us are saying, "Just one more."
