Kofukotan Brewing Announces New Plum-Scented Saison, "Ume Migachi"
Kofukotan Brewing in Kamifurano, Hokkaido, announced its new release "Ume Migachi" (Ume Saison) on Instagram. The beer combines Cascade hops from Kamifurano Town with domestic plums, aiming for a low-alcohol, dry finish. It is expected to begin appearing at restaurants, liquor stores, and the brewery's own shop as early as this weekend.
Hop BroBreaking news! Kofukotan Brewing in Hokkaido just released a new plum-scented saison called "Ume Migachi."
MugiWait, that's cute! What exactly is Ume Migachi?
Hop BroIt's a Ume Saison with ABV 4.5% and IBU 25. It's designed to be low-alcohol and dry to drink.
MugiWhat? That sounds complicated! I heard single hop - is that, like, a hop working solo?
Hop BroThat's your favorite angle, huh? (laughs) Single hop means making the aroma with only one kind of hop. This time it's 2025 Kamifurano Cascade.
MugiHuh~! But plums sound like they'd get sour... how does the article's steeping them in stages work?
Hop BroThat's the trick: it layers the fresh feel of green plums with the fruitiness of ripe plums to create aromatic depth. It's designed to impress through aroma rather than acidity!
MugiOh, a plum mille-feuille! And it mentioned Belgian yeast too, but does that relate to the crisp finish?
Hop BroExactly. Because fermentation is carried through thoroughly and the sugars are fully consumed, it leads to that light saison feel and makes it less tiring to drink.
MugiAnd Kofukotan Brewing is a brewery in Kamifurano that brews with local hops, right? That's some strong local pride!
Hop BroIt should hit shops and the brewery's own outlets as early as this weekend, and the Keyaki Beer Festival Spring from May 13 to 17 is another one to watch. I already want a glass right now - you do too, Mugi, right?
The new release from Kofukotan Brewing (Hokkaido) is a saison called "Ume Migachi," which expresses the character of plum more through aroma than acidity.
The specs shown in the post were Style: Ume Saison / ABV 4.5% / IBU 25. The ingredients include malt, hops grown in Kamifurano Town, and plums, with 2025 Kamifurano Cascade used as a single hop. The brewers' notes explain that the beer is designed around the lightness of a traditional saison while aiming for a dry profile that is easy to keep drinking.
A key point in the flavor design is the layered depth created by plums steeped in stages. By combining the freshness of green plums with the fruitiness of ripe plums, the brewery aimed to achieve both lightness and depth. Another defining feature is that fermentation with Belgian yeast is carried through thoroughly, leading to a crisp finish.
Kofukotan Brewing is a brewery based in Kamifurano, Hokkaido, that promotes brewing "with local hops." Against the backdrop of Kamifurano being one of Hokkaido's commercial hop-growing regions, the brewery continues making beer that brings production and origin close together. This "Ume Migachi" release is another example of its approach, pairing local hops with domestic ingredients.
The post also mentioned the brewery's appearance at the "Keyaki Beer Festival Spring 2025" held in May (May 13 to 17, at Keyaki Hiroba in Saitama Shintoshin), which should draw attention as a chance to encounter the new beer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news! Kofukotan Brewing in Hokkaido just released a new plum-scented saison called "Ume Migachi."
MugiWait, that's cute! What exactly is Ume Migachi?
Hop BroIt's a Ume Saison with ABV 4.5% and IBU 25. It's designed to be low-alcohol and dry to drink.
MugiWhat? That sounds complicated! I heard single hop - is that, like, a hop working solo?
Hop BroThat's your favorite angle, huh? (laughs) Single hop means making the aroma with only one kind of hop. This time it's 2025 Kamifurano Cascade.
MugiHuh~! But plums sound like they'd get sour... how does the article's steeping them in stages work?
Hop BroThat's the trick: it layers the fresh feel of green plums with the fruitiness of ripe plums to create aromatic depth. It's designed to impress through aroma rather than acidity!
MugiOh, a plum mille-feuille! And it mentioned Belgian yeast too, but does that relate to the crisp finish?
Hop BroExactly. Because fermentation is carried through thoroughly and the sugars are fully consumed, it leads to that light saison feel and makes it less tiring to drink.
MugiAnd Kofukotan Brewing is a brewery in Kamifurano that brews with local hops, right? That's some strong local pride!
Hop BroIt should hit shops and the brewery's own outlets as early as this weekend, and the Keyaki Beer Festival Spring from May 13 to 17 is another one to watch. I already want a glass right now - you do too, Mugi, right?
