Himitsu Beer unveils 'Aurora Sour', a blue citrus sour brewed with ORTOKYO
During a Tokyo business trip, Himitsu Beer visited a friend in Tochigi who runs a brewery and bakery, then previewed its new release: Aurora Sour, a blue citrus sour made with spirulina and home-grown citrus.
Hop BroThis one is worth talking about: Himitsu Beer's new release, a blue sour ale called Aurora Sour brewed with Ortokyo.
MugiWait, a blue sour ale!? I need a committee meeting to decide whether that's beer or a space potion!
Hop BroIt came out around a Tokyo work trip, when they visited friends running a brewery and bakery in Tochigi. The place apparently had this DIY-in-the-woods vibe, which really fits the story.
MugiA brewery and bakery together? That's unfair. First they lure you in with bread, then they finish the job with beer!
Hop BroAnd the beer they previewed was Aurora Sour. The color comes from spirulina blue, and they packed in homegrown hassaku, Meyer lemon, lime, and buntan juice.
MugiHold on, what is spirulina? A spell? Sea wizard dust? Am I going to glow blue?
Hop BroIt's a type of algae used in food, basically a natural blue ingredient. Big visual impact, but it lets the citrus and hops do the real talking.
MugiThat is a full-on citrus all-star team. Hassaku, Meyer lemon, lime, buntan... they didn't open a fridge, they opened an orchard!
Hop BroThen they layer tropical hop aroma on top and build it as a 6.5% citrus sour. The key is the dry finish, meaning they leave almost no residual sugar.
MugiWhen you say dry, I think laundry. What does a dry finish actually feel like in a beer? Sunny mouth weather?
Hop BroPretty much. The sweetness doesn't stick around, while a ramune-like aroma and citrus freshness pass through cleanly. It was once called Blue Radler, but since the fruit mix changes every year, they renamed it after the aurora because no two are the same. That makes it a post-shift first pint for me.
MugiNow that is a dramatic name. Very Himitsu Beer from Ise, Mie: seasonal ingredients and a playful brain. After hearing all that, I want one now. Let's go find it.
On a stopover during a Tokyo trip, Himitsu Beer visited a friend in Tochigi who operates both a brewery and a bakery. The place reportedly sits in a nature-rich setting and reflects a strong DIY spirit, which fits neatly with Himitsu Beer’s own approach.
The visit also doubled as a preview event for 'Aurora Sour', a 6.5% ABV citrus sour brewed once again with ORTOKYO. The beer gets its striking blue color from spirulina, while home-grown hassaku, Meyer lemon, lime, and pomelo juice add layered citrus character alongside tropical hop notes.
The profile is designed to feel like a grown-up summer cooler: dry, bright, and aromatic, with very little residual sugar but plenty of fruit-driven flavor. It is not just a visual gimmick. The beer is built to drink smoothly while still delivering the vivid citrus aroma that defines the style.
During development, the beer was called 'Blue Radler', but the name changed as the fruit blend evolved from batch to batch. Himitsu Beer, based in Ise, Mie, has long leaned into seasonal ingredients and playful combinations, and Aurora Sour continues that line of work with a beer that is both fresh and distinctly personal.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis one is worth talking about: Himitsu Beer's new release, a blue sour ale called Aurora Sour brewed with Ortokyo.
MugiWait, a blue sour ale!? I need a committee meeting to decide whether that's beer or a space potion!
Hop BroIt came out around a Tokyo work trip, when they visited friends running a brewery and bakery in Tochigi. The place apparently had this DIY-in-the-woods vibe, which really fits the story.
MugiA brewery and bakery together? That's unfair. First they lure you in with bread, then they finish the job with beer!
Hop BroAnd the beer they previewed was Aurora Sour. The color comes from spirulina blue, and they packed in homegrown hassaku, Meyer lemon, lime, and buntan juice.
MugiHold on, what is spirulina? A spell? Sea wizard dust? Am I going to glow blue?
Hop BroIt's a type of algae used in food, basically a natural blue ingredient. Big visual impact, but it lets the citrus and hops do the real talking.
MugiThat is a full-on citrus all-star team. Hassaku, Meyer lemon, lime, buntan... they didn't open a fridge, they opened an orchard!
Hop BroThen they layer tropical hop aroma on top and build it as a 6.5% citrus sour. The key is the dry finish, meaning they leave almost no residual sugar.
MugiWhen you say dry, I think laundry. What does a dry finish actually feel like in a beer? Sunny mouth weather?
Hop BroPretty much. The sweetness doesn't stick around, while a ramune-like aroma and citrus freshness pass through cleanly. It was once called Blue Radler, but since the fruit mix changes every year, they renamed it after the aurora because no two are the same. That makes it a post-shift first pint for me.
MugiNow that is a dramatic name. Very Himitsu Beer from Ise, Mie: seasonal ingredients and a playful brain. After hearing all that, I want one now. Let's go find it.
