Mame Mame Beer on Shodoshima spotlights rice beer and moromi black beer
Mame Mame Beer, the only craft brewery on Shodoshima, was featured for its island-grown ingredients and a black beer made with moromi from Yamaroku Shoyu's four-year-aged Tsurujyo. The taproom sits in a renovated old house about 10 minutes on foot from Sakaide Port.
Hop BroI wanted to talk about Mamemame Beer today. It's a brewpub in an old house on Shodoshima, and the post introduced two beers that feel like the island in a glass.
MugiWait, beer from Shodoshima already sounds like a vacation, so what are these two pours?
Hop BroOne uses locally grown rice from Shodoshima, and flavor-wise it sounds close to 'Kinmamemame.' It has a citrus-like aroma and a gentle finish that fits a hot day.
MugiWhoa, but rice-brewed beer makes my brain go, 'Wait, are we putting lunch in the pint?'
Hop BroThat is the fun part. Using rice as an adjunct can lighten the mouthfeel and let the aroma lift more softly, so it stays easy to drink without turning bland.
MugiOkay, so it's basically perfect summer beer! Get off the ferry, walk ten minutes, and drink that? Instant victory.
Hop BroThen the second one really swings. It's Kuromamemame black beer made with moromi from Yamaroku Soy Sauce's four-year-aged Tsurubishio, and it layers roast and umami without the soy taking over.
MugiHold on, moromi black beer!? That is too much information at once. My mouth is yelling 'drink it' while my brain is yelling 'explain it!'
Hop BroMoromi is the fermenting base, and here it's more like adding Tsurubishio umami than soy-sauce saltiness. It folds into the roasted character and gives the beer extra depth.
MugiWow, doing a three-beer flight in a calm old house with a view sounds unreal... I'd start with Kinmamemame and finish with Kuromamemame to get all sentimental.
Hop BroAnd it's only about a ten-minute walk from Sakate Port. The place feels built for drinking the island itself, more slow savor than flashy spectacle.
MugiThat's it, I'm in. I want a side-by-side tasting right now and to yell, 'These taste totally different, but both scream Shodoshima!'
Shodoshima in a Glass
The post focuses on Mame Mame Beer, Shodoshima's only craft brewery since 2017. The brewpub is set in a renovated old house up a hill after you get off the ferry, about a 10-minute walk from Sakaide Port.
What to Drink
The reel highlights a beer made with Shodoshima-grown rice, described as having a citrus-like aroma and an easy, gentle finish that works especially well on a hot day. It also calls out a black beer brewed with moromi from Yamaroku Shoyu's four-year-aged Tsurujyo. The soy sauce note does not dominate; instead, roast, depth, and umami build gradually in the glass.
Read against the brewery's core lineup, these seem to align with Kinmame Mame and Kuromame Mame, two beers that express the island's ingredients and fermentation culture in a very drinkable way.
Atmosphere
The taproom has the calm feel of a renovated folk house, and beer flights are available. The view, the walk up the slope, and the beer itself all become part of the experience. This is the kind of place that rewards a slower pace.
Source: Instagram post / Official site
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI wanted to talk about Mamemame Beer today. It's a brewpub in an old house on Shodoshima, and the post introduced two beers that feel like the island in a glass.
MugiWait, beer from Shodoshima already sounds like a vacation, so what are these two pours?
Hop BroOne uses locally grown rice from Shodoshima, and flavor-wise it sounds close to 'Kinmamemame.' It has a citrus-like aroma and a gentle finish that fits a hot day.
MugiWhoa, but rice-brewed beer makes my brain go, 'Wait, are we putting lunch in the pint?'
Hop BroThat is the fun part. Using rice as an adjunct can lighten the mouthfeel and let the aroma lift more softly, so it stays easy to drink without turning bland.
MugiOkay, so it's basically perfect summer beer! Get off the ferry, walk ten minutes, and drink that? Instant victory.
Hop BroThen the second one really swings. It's Kuromamemame black beer made with moromi from Yamaroku Soy Sauce's four-year-aged Tsurubishio, and it layers roast and umami without the soy taking over.
MugiHold on, moromi black beer!? That is too much information at once. My mouth is yelling 'drink it' while my brain is yelling 'explain it!'
Hop BroMoromi is the fermenting base, and here it's more like adding Tsurubishio umami than soy-sauce saltiness. It folds into the roasted character and gives the beer extra depth.
MugiWow, doing a three-beer flight in a calm old house with a view sounds unreal... I'd start with Kinmamemame and finish with Kuromamemame to get all sentimental.
Hop BroAnd it's only about a ten-minute walk from Sakate Port. The place feels built for drinking the island itself, more slow savor than flashy spectacle.
MugiThat's it, I'm in. I want a side-by-side tasting right now and to yell, 'These taste totally different, but both scream Shodoshima!'
