Torii-do Brewing reports a craft beer batch brewed with sake lees and rice flour
In an Instagram post about Torii-do Brewing, the first craft brewery in Kanuma City, Tochigi Prefecture, it was reported that a craft beer brewed with sake lees and rice flour had been prepared. The post also mentioned the full-scale batch after trial brews, as well as plans for in-store sales and the brewery's first growler sales.
Hop BroHere's an interesting bit of news from Kanuma. Torii-do Brewing has moved forward with a batch using sake lees and rice flour as its full-scale brew.
MugiWhat!? Beer with sake lees and rice flour!? Is that kind of like the leftovers from alcohol?
Hop BroClose, but not quite. The sake lees add savory depth from fermentation, and the rice flour is there to make the mouthfeel lighter. It's all about umami and lightness.
MugiI see! But what's really different between a trial brew and a full-scale brew?
Hop BroA trial brew is for checking the recipe, while a full-scale brew is the real deal. The post also said the "real thing was different," so you can feel the confidence of the actual run in it.
MugiWow, that makes it sound serious all of a sudden! And it's the first brewery in Kanuma City too, so it really feels local!
Hop BroExactly. Torii-do Brewing is acting as a downtown hub, and this time they also mentioned sales at Kobayashi Saketen and their first growler sales.
MugiWhat's a growler!? Is it a take-home container? That sounds kind of like camping!
Hop BroThat's right. It's a container that helps keep carbonation from escaping, so you can take home the freshly made taste. If kaku-uchi gets involved too, you could enjoy a drink at the shop and drinking at home as well.
MugiWow, I want to try the savory taste of sake lees and the lightness of rice flour right away! I don't think I can think about anything but beer today!
A new pour that makes the most of sake lees and rice flour
In an Instagram post about Torii-do Brewing, it was reported that a craft beer using sake lees and rice flour had been brewed. The caption said, "The real thing was different from the trial brew," conveying that after repeated test batches, they have finally moved on to a full-scale brew.
Torii-do Brewing is a brewery that opened as the first craft beer brewery in Kanuma City, Tochigi Prefecture. It is building a place in downtown Kanuma centered around craft beer, and its efforts stand out for keeping the local food scene and connections between people in mind. In this post as well, what stands out is that the brewery is looking not only at making a new beer, but also at how people will enjoy it locally.
The post also says the finished beer is scheduled to be sold at Kobayashi Saketen's storefront, and that they will also be doing their first growler sales. If a take-home style is added, it opens up another way to enjoy the freshly brewed flavor at home. It also mentions a kaku-uchi concept, suggesting more ways to enjoy the brewery by making use of the proximity between the liquor shop and the brewery.
What kind of drinking experience will come from the savoriness of sake lees and the lightness of rice flour? As a glass from a new brewery in Kanuma, we want to keep an eye on the finished beer and any follow-up news.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere's an interesting bit of news from Kanuma. Torii-do Brewing has moved forward with a batch using sake lees and rice flour as its full-scale brew.
MugiWhat!? Beer with sake lees and rice flour!? Is that kind of like the leftovers from alcohol?
Hop BroClose, but not quite. The sake lees add savory depth from fermentation, and the rice flour is there to make the mouthfeel lighter. It's all about umami and lightness.
MugiI see! But what's really different between a trial brew and a full-scale brew?
Hop BroA trial brew is for checking the recipe, while a full-scale brew is the real deal. The post also said the "real thing was different," so you can feel the confidence of the actual run in it.
MugiWow, that makes it sound serious all of a sudden! And it's the first brewery in Kanuma City too, so it really feels local!
Hop BroExactly. Torii-do Brewing is acting as a downtown hub, and this time they also mentioned sales at Kobayashi Saketen and their first growler sales.
MugiWhat's a growler!? Is it a take-home container? That sounds kind of like camping!
Hop BroThat's right. It's a container that helps keep carbonation from escaping, so you can take home the freshly made taste. If kaku-uchi gets involved too, you could enjoy a drink at the shop and drinking at home as well.
MugiWow, I want to try the savory taste of sake lees and the lightness of rice flour right away! I don't think I can think about anything but beer today!
