Rikka to hold a Sept. 13 collaboration event with Urahoro Mokutan
Rikka, a craft beer brand based in Sapporo’s Nishi Ward, will hold a collaboration event with Urahoro Mokutan on Sept. 13. The day will include barley threshing, pizza making, charcoal-kiln work, and a BBQ.
Hop BroToday’s topic is the Sept. 13 collab: RIKKA, the craft beer brand based in Nishi-ku, Sapporo, is teaming up with Urakoro Mokutan for a full day that runs from barley threshing to BBQ.
MugiWait, charcoal and beer in the same event? That is way too much plot at once. And threshing means we have to work before we drink?
Hop BroThat’s very RIKKA. It’s an organic Hokkaido brand, named after “rikka,” another word for snowflakes, and it wants beer to connect people and local communities.
MugiWhoa. But keg-based sales means no cans or bottles, right? My tiny fridge shelf just panicked.
Hop BroExactly. Keg-first pouring cuts waste, and when people share from the same keg, one drink turns into a whole gathering.
MugiWhy is that suddenly emotional? So what’s the schedule? You had me at pizza and BBQ.
Hop BroThe venues are the RIKKA field and Urakoro Mokutan, with a barley threshing session at 10:00, pizza with Tokachi vegetables and cheese around 12:15, charcoal-kiln work around 13:30, and a toast with RIKKA beer plus BBQ at 16:30. Pizza is 1,000 yen and BBQ is 2,500 yen.
MugiHold on, what is threshing? And charcoal-kiln work too? This looks like a casual outing wearing a real job’s clothes.
Hop BroThreshing is separating grain from stalks. They’re even using old farm machinery, so you actually feel what barley goes through before it becomes beer.
MugiOhh, so the beer name isn’t listed, and this isn’t about guessing a style. It’s more about tasting the land and the process behind the beer, right?
Hop BroExactly. Here, experience beats style: farming, food, charcoal, and RIKKA beer all connect in one line. By the BBQ toast, I’d be fully ready for a pint.
MugiI’m already imagining that first toast. Bake pizza, touch charcoal, then clink glasses with beer? My stomach and my heart both arrived early.
A day centered on local production
Rikka is a Hokkaido organic craft beer brand. The name comes from "rikka," a Japanese word for snow, and the brewery says it values beer as a way to broaden connections between people and regions. It also sells beer in casks, reflecting an intention to reduce waste and keep beer in social settings.
In an Instagram post, Rikka announced a collaboration event with Urahoro Mokutan. The program follows the harvest-to-toast flow Rikka has been building through a quiet stamp-rally-style project: sowing, mounding, weeding, harvesting, threshing, and finally a celebratory toast. This year’s event will again combine threshing and celebration, and will be held on Sept. 13 at the RIKKA field site and Urahoro Mokutan.
The schedule includes barley threshing in the morning, pizza with Tokachi vegetables and cheese around midday, charcoal-kiln work in the afternoon, and a closing toast with Rikka beer plus BBQ. Participation fees are listed as 1,000 yen for pizza and 2,500 yen for BBQ. With old farm machinery, charcoal work, local food, and beer woven into one day, the event is designed as more than a tasting session.
It is a hands-on gathering that reflects Rikka’s focus on process, place, and the people around the beer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is the Sept. 13 collab: RIKKA, the craft beer brand based in Nishi-ku, Sapporo, is teaming up with Urakoro Mokutan for a full day that runs from barley threshing to BBQ.
MugiWait, charcoal and beer in the same event? That is way too much plot at once. And threshing means we have to work before we drink?
Hop BroThat’s very RIKKA. It’s an organic Hokkaido brand, named after “rikka,” another word for snowflakes, and it wants beer to connect people and local communities.
MugiWhoa. But keg-based sales means no cans or bottles, right? My tiny fridge shelf just panicked.
Hop BroExactly. Keg-first pouring cuts waste, and when people share from the same keg, one drink turns into a whole gathering.
MugiWhy is that suddenly emotional? So what’s the schedule? You had me at pizza and BBQ.
Hop BroThe venues are the RIKKA field and Urakoro Mokutan, with a barley threshing session at 10:00, pizza with Tokachi vegetables and cheese around 12:15, charcoal-kiln work around 13:30, and a toast with RIKKA beer plus BBQ at 16:30. Pizza is 1,000 yen and BBQ is 2,500 yen.
MugiHold on, what is threshing? And charcoal-kiln work too? This looks like a casual outing wearing a real job’s clothes.
Hop BroThreshing is separating grain from stalks. They’re even using old farm machinery, so you actually feel what barley goes through before it becomes beer.
MugiOhh, so the beer name isn’t listed, and this isn’t about guessing a style. It’s more about tasting the land and the process behind the beer, right?
Hop BroExactly. Here, experience beats style: farming, food, charcoal, and RIKKA beer all connect in one line. By the BBQ toast, I’d be fully ready for a pint.
MugiI’m already imagining that first toast. Bake pizza, touch charcoal, then clink glasses with beer? My stomach and my heart both arrived early.
