Enibryu taps ORYZAE BREWING's "Japanese White No.9"
At the beer pub Enibryu in Nakamozucho, Sakai City, Osaka, ORYZAE BREWING from Wakayama introduced "Japanese White No.9." In addition to its uniqueness of being brewed with rice koji and rice instead of malt, it is presented as a beer that can be enjoyed with Japanese cuisine.
Hop BroToday, I want to talk about how ORYZAE BREWING's Japanese White No.9 was tapped at Enibryu in Nakamozu, Osaka.
MugiWait, no malt!? Brewing with rice koji and rice sounds almost like sake, doesn't it?
Hop BroExactly. And because it uses sake yeast No. 9 and undergoes primary fermentation in oak barrels, it gives off a white-wine-like aroma too.
MugiPrimary fermentation in oak barrels? Is that the kind where you put it in a barrel and it picks up the wood aroma? What is barrel fermentation?
Hop BroRoughly speaking, it means the beer absorbs the oxygen in the barrel and the nuances of the wood during fermentation, which gives it more depth. That is also what leads to its smooth mouthfeel.
MugiWow! And if it's only available in limited quantities because it's small-batch, then you have to drink it when you find it. It's a rare pour!
Hop BroThat's right. And Enibryu is on the basement first floor, a 2-minute walk from Nakamozu Station, and its signature feature is the giant server surrounding the counter.
MugiDrinking at the counter sounds fun! And 13 rotating drafts daily from 70 breweries nationwide is basically a tasting paradise!
Hop BroThe food is great too. Dishes like a cold preparation of special chicken meatballs and Kaga giant cucumber, or pork belly sauteed with rustic miso sauce, are made to match with Japanese-style dishes.
MugiBeer and food both sound so compatible my stomach's growling... I want to toast right now!
Hop BroRight? On days like this, even deciding in front of the cask is fun. You start with Japanese White No.9, then want to go after the daily rotating taps.
MugiI'm totally ready to drink already! I really want to go for a drink in Nakamozu!
At the beer pub Enibryu in Nakamozucho, Sakai City, Osaka, ORYZAE BREWING from Wakayama introduced "Japanese White No.9." The beer is characterized by brewing with rice koji and rice as its main ingredients instead of malt, and it also uses sake yeast No. 9, with primary fermentation carried out in oak barrels. It is being introduced as a beer with a gorgeous, fruity aroma reminiscent of white wine and sake, along with a smooth mouthfeel, and its limited small-batch production means there are only a few opportunities to encounter it.
Enibryu is a beer pub located on the basement first floor, a 2-minute walk from Nakamozu Station on the Osaka Metro Midosuji Line. The counter seats surrounding a giant craft beer server are a signature feature, making it easy to use for everything from solo drinking to dates and small gatherings. The shop serves 13 rotating draft craft beers daily, sourced from 70 breweries across Japan, making it a good place for anyone who wants to carefully compare the character of different beers.
The post also highlighted the Japanese-style dishes paired with the beer. You can see a lineup that matches the flavor direction, including a cold dish of special chicken meatballs and Kaga giant cucumber, appetizers seasoned with green onion and ginger, and pan-fried pork belly finished with rustic miso sauce. Enibryu's appeal is that you can enjoy not only the beer itself, but also how well it pairs with food. For anyone in Osaka's Nakamozu who wants to enjoy an individualistic drink alongside a meal, this is something worth remembering.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday, I want to talk about how ORYZAE BREWING's Japanese White No.9 was tapped at Enibryu in Nakamozu, Osaka.
MugiWait, no malt!? Brewing with rice koji and rice sounds almost like sake, doesn't it?
Hop BroExactly. And because it uses sake yeast No. 9 and undergoes primary fermentation in oak barrels, it gives off a white-wine-like aroma too.
MugiPrimary fermentation in oak barrels? Is that the kind where you put it in a barrel and it picks up the wood aroma? What is barrel fermentation?
Hop BroRoughly speaking, it means the beer absorbs the oxygen in the barrel and the nuances of the wood during fermentation, which gives it more depth. That is also what leads to its smooth mouthfeel.
MugiWow! And if it's only available in limited quantities because it's small-batch, then you have to drink it when you find it. It's a rare pour!
Hop BroThat's right. And Enibryu is on the basement first floor, a 2-minute walk from Nakamozu Station, and its signature feature is the giant server surrounding the counter.
MugiDrinking at the counter sounds fun! And 13 rotating drafts daily from 70 breweries nationwide is basically a tasting paradise!
Hop BroThe food is great too. Dishes like a cold preparation of special chicken meatballs and Kaga giant cucumber, or pork belly sauteed with rustic miso sauce, are made to match with Japanese-style dishes.
MugiBeer and food both sound so compatible my stomach's growling... I want to toast right now!
Hop BroRight? On days like this, even deciding in front of the cask is fun. You start with Japanese White No.9, then want to go after the daily rotating taps.
MugiI'm totally ready to drink already! I really want to go for a drink in Nakamozu!
