Shonan Beer’s Sansho IPA Goes on Tap at MOKICHI CRAFTBEER
MOKICHI CRAFTBEER in Fujisawa has tapped Shonan Beer’s seasonal Sansho IPA. Released on June 3, the beer brings together sansho’s bright, spicy aroma and the vivid hop character of Citra, Mosaic, and Simcoe. The beer pub also pours more than 10 draft beers, making it a good stop for comparison tasting.
Hop BroNews from Fujisawa: Shonan Beer's Sansho IPA just went on draft at MOKICHI CRAFTBEER. It launched on June 3, so this is peak seasonal-drinking material.
MugiWhat! A sansho IPA? So beer can make your tongue tingle too? I feel awake already.
Hop BroThat’s the fun part. It’s a herb-spice ale at 6.0% ABV, built by layering bright sansho spice over IPA-like aroma.
MugiWhoa, but Citra and Mosaic sound like trading cards. What are those, exactly?
Hop BroThey’re hop varieties. This beer uses three different hops: Citra for citrus, Mosaic for tropical fruit, and Simcoe for a piney edge.
MugiNo way! And the article mentioned whirlpool addition. That sounds intense. Are they literally spinning the sansho around?
Hop BroPretty much. It’s a hot-side step after the boil for aroma extraction, and they use Hadano-grown leaf sansho there. Then at the dry-hop stage they add powdered sansho to push the aroma forward.
MugiWait, leaf and powdered sansho get separate entrances? That spice has serious main-character energy.
Hop BroIt really does. The recipe started from a collaboration with a West Coast U.S. brewery, but it still ends up great with Japanese food, which is the clever part.
MugiAnd MOKICHI CRAFTBEER keeps more than 10 taps on all the time, right? So you can do a full comparison flight and still land on this one.
Hop BroExactly. Put it next to the regular lineup and its character pops even more. Now I seriously want a pint right now.
MugiSame! I want to pair it with dinner and toast with a draft. This article made me thirsty on sight.
A seasonal IPA shaped by sansho
MOKICHI CRAFTBEER in Fujisawa has started pouring Shonan Beer’s seasonal Sansho IPA. Released on June 3, the beer is brewed with malt, hops, and sansho, and comes in at 6.0% ABV. Using Citra, Mosaic, and Simcoe, it combines the bright, spicy character of sansho with the lively aroma and bitterness of American hops.
According to Shonan Beer, Sansho IPA originated from a collaboration with a brewery on the U.S. West Coast. The recipe uses two forms of sansho, with leaf sansho added in the whirlpool and ground sansho added during dry hopping. The result is a beer that keeps the herb-spice character front and center while staying balanced through hop aroma and bitterness.
MOKICHI CRAFTBEER is a beer pub in Fujisawa that focuses on Shonan Beer and offers more than 10 draft beers at all times. That makes it a useful spot for tasting seasonal releases alongside house staples. Sansho IPA also pairs well with Japanese food, where its clean spice and hop bitterness can stand out even more. For drinkers looking for a seasonal draft beer with a distinct Japanese twist, this is a noteworthy release.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNews from Fujisawa: Shonan Beer's Sansho IPA just went on draft at MOKICHI CRAFTBEER. It launched on June 3, so this is peak seasonal-drinking material.
MugiWhat! A sansho IPA? So beer can make your tongue tingle too? I feel awake already.
Hop BroThat’s the fun part. It’s a herb-spice ale at 6.0% ABV, built by layering bright sansho spice over IPA-like aroma.
MugiWhoa, but Citra and Mosaic sound like trading cards. What are those, exactly?
Hop BroThey’re hop varieties. This beer uses three different hops: Citra for citrus, Mosaic for tropical fruit, and Simcoe for a piney edge.
MugiNo way! And the article mentioned whirlpool addition. That sounds intense. Are they literally spinning the sansho around?
Hop BroPretty much. It’s a hot-side step after the boil for aroma extraction, and they use Hadano-grown leaf sansho there. Then at the dry-hop stage they add powdered sansho to push the aroma forward.
MugiWait, leaf and powdered sansho get separate entrances? That spice has serious main-character energy.
Hop BroIt really does. The recipe started from a collaboration with a West Coast U.S. brewery, but it still ends up great with Japanese food, which is the clever part.
MugiAnd MOKICHI CRAFTBEER keeps more than 10 taps on all the time, right? So you can do a full comparison flight and still land on this one.
Hop BroExactly. Put it next to the regular lineup and its character pops even more. Now I seriously want a pint right now.
MugiSame! I want to pair it with dinner and toast with a draft. This article made me thirsty on sight.
