The beer released this time by Yorocco Beer / Iwase Brewery is “Natsumikan Saison.” In the post, the style is listed as “Farmhouse Ale with Local Natsu-Mikan Citrus,” and the alcohol content is stated as 4.0%.

At the core of this beer is a natsumikan tree growing on a mountain overlooking the sea and town of Hayama. The brewery explains that it was brewed with the juice of fruit harvested there each winter, reflecting its signature approach of turning local ingredients into beer in step with the seasons. As for the taste, the light acidity and natsumikan-derived flavors are said to harmonize with the hop and yeast character, resulting in an easy-drinking finish.

The suggested pairing is also specific: lightly boil early-season locally sourced wakame and enjoy it with ponzu, nuta, or with olive oil and salt. The brewery highlights a way of enjoying the beer that fits naturally into everyday meals rather than chasing flashiness, presenting it as a springtime pint in the context of “humble, but luxurious.”

Yorocco Beer continues to describe itself on its official website as “an independent local brewery based in Kamakura,” and this can release reflects that stance as well. Local fruit, seasonal seaside ingredients, and a lower-ABV recipe. For drinkers, it looks set to be a beer that lets them relive a Kanagawa spring in the glass.