Shiga Kogen Beer releases wood-barrel-aged "Yamabushi ume dark," limited to 1,310 bottles
Shiga Kogen Beer (Tamamura Honten, Nagano) released the new addition to its wood-barrel-aged series, "Wood Barrel-Aged Yamabushi ume dark 500ml can," on March 10, 2026. It is a barrel-aged dark sour ale that underwent mixed-culture fermentation, Ichiro's Malt barrel aging, and additional aging with hand-picked plums.
Hop BroBreaking news: Shiga Kogen Beer (Tamamura Honten) released "Wood Barrel-Aged Yamabushi ume dark" on March 10, 2026. It's a 500ml can, limited to 1,310 bottles!
MugiWhat! Only 1,310 bottles? And the name sounds intense... "ume dark"? Plum, but dark?!
Hop BroThat's the appeal. It's a barrel-aged dark sour ale, ABV 8.0%. They layered barrel complexity with plum aroma and acidity, plus a dry finish.
MugiB-barrel... aged...? Is "mixed-culture fermentation" some kind of spell?
Hop BroSimply put, it's a sour dark ale that's been nurtured in wooden barrels for a long time. Mixed-culture means using yeast and bacteria as a team instead of relying on a single strain, creating depth in the flavor.
MugiOhhh! Team fermentation! So, how long did they age it? About one school term?
Hop BroLonger than that. Four months of primary fermentation -> 34 months in Ichiro's Malt barrels -> 33 months with hand-picked plums -> two months blended with a sake-rice saison -> refermentation in the can. It's a time mille-feuille.
MugiWhat is that! The exact opposite of my three-day streak life plan! And at 1,650 yen a bottle, with a limit of 12 per person, that's a full-on scramble!
Hop BroTamamura Honten is a brewery founded in 1805, and it also has the know-how behind the sake "Enki." That's why this bottle is so exciting: the sour acidity and the Japanese fermentation character cross over beautifully.
MugiI've decided! Tonight it's a toast with "ume dark"! Hop bro, use a glass that really brings out the aroma!
Tamamura Honten in Yamanouchi, Nagano, has released a new wood-barrel-aged Yamabushi beer called "ume dark." The listing time on the sales page is March 10, 2026 at 13:58. The price is 1,650 yen (tax included), sold in a 500ml can, with 1,310 bottles limited, and purchases are limited to 12 bottles per person.
This brew is designed to highlight the accumulation of time. First, it undergoes four months of primary fermentation in stainless tanks with mixed cultures. It is then aged for 34 months in Ichiro's Malt barrels, followed by another 33 months with hand-picked plums added by the brewery. After that, it is blended with a dry saison made with sake rice for two months, and finally undergoes refermentation and aging in the can before release.
The published specs list ABV 8.0%, and the style is barrel-aged dark sour ale. The description says its defining traits are barrel-derived complexity, the aroma and acidity of plums, and a dry finish. Despite the relatively high alcohol content, it is not intended to be heavy overall; rather, it aims for a layered flavor profile centered on acidity.
Tamamura Honten is known as the brewery behind the sake "Enki," and was founded in 1805. Since 2004, it has produced "Shiga Kogen Beer" and "Yamabushi," while also taking part in ingredient production and continuing to pursue a sake unique to this region. This new release, where the fermentation knowledge of a sake brewery intersects with Shiga Kogen Beer's barrel and sour expressions, is a clear reflection of that path.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Shiga Kogen Beer (Tamamura Honten) released "Wood Barrel-Aged Yamabushi ume dark" on March 10, 2026. It's a 500ml can, limited to 1,310 bottles!
MugiWhat! Only 1,310 bottles? And the name sounds intense... "ume dark"? Plum, but dark?!
Hop BroThat's the appeal. It's a barrel-aged dark sour ale, ABV 8.0%. They layered barrel complexity with plum aroma and acidity, plus a dry finish.
MugiB-barrel... aged...? Is "mixed-culture fermentation" some kind of spell?
Hop BroSimply put, it's a sour dark ale that's been nurtured in wooden barrels for a long time. Mixed-culture means using yeast and bacteria as a team instead of relying on a single strain, creating depth in the flavor.
MugiOhhh! Team fermentation! So, how long did they age it? About one school term?
Hop BroLonger than that. Four months of primary fermentation -> 34 months in Ichiro's Malt barrels -> 33 months with hand-picked plums -> two months blended with a sake-rice saison -> refermentation in the can. It's a time mille-feuille.
MugiWhat is that! The exact opposite of my three-day streak life plan! And at 1,650 yen a bottle, with a limit of 12 per person, that's a full-on scramble!
Hop BroTamamura Honten is a brewery founded in 1805, and it also has the know-how behind the sake "Enki." That's why this bottle is so exciting: the sour acidity and the Japanese fermentation character cross over beautifully.
MugiI've decided! Tonight it's a toast with "ume dark"! Hop bro, use a glass that really brings out the aroma!
