Kyoto Brewing releases "Shigoku Toutan," a saison blending osmanthus and Iyo citrus
Kyoto Brewing, based in Kyoto City, has unveiled "Shigoku Toutan," a saison using osmanthus and Iyokan peel as a new entry in its Return Series. Designed at 5.5% ABV and 35 IBU, it is said to feature natural carbonation and a dry drinking profile.
Hop BroKyoto Brewing's new release, Shigoku Toutan, is pretty interesting. It's one in the Return Series, a Japanese farmhouse saison that combines osmanthus and Iyokan peel.
MugiWait, they put osmanthus in beer!? A flower beer sounds way too stylish all of a sudden!
Hop BroExactly, and they didn't just add aroma either. They built the layers of fragrance very carefully. The base is barley malt, with wheat for softness and rye malt for a subtle spicy note.
MugiRye malt? What even is that! Spice notes in beer, and now you're talking about bread all of a sudden!?
Hop BroBasically, they're changing the outline of the flavor by varying the types of grain. On top of that, they use both stone-fruit and bright citrus hops, lightly dry-hopping with Luminosa to build the fruity foundation.
MugiWhoa! If you add osmanthus and Iyokan peel on top of that, it sounds like the aroma alone would win! Floral x citrus is basically cheating, right!?
Hop BroAnd the osmanthus is steeped slowly in the whirlpool, while the Iyokan peel is soaked for just over two days. A whirlpool is the step where hot wort is spun around to add aroma, and the key point is that it makes it harder for the aroma to escape.
MugiWhat!? Even in a factory it suddenly sounds like a perfumer at work! Slow extraction has that much romance to it!?
Hop BroWhat's more, it's 5.5% ABV, 35 IBU, and 2.7 volumes of carbonation. It looks like a clear golden color, and when you drink it it's dry and crisp, yet the foam is fine and delicate.
MugiWow, something that's light but still beautifully aromatic is the best! Kyoto Brewing's Return Series is getting more and more interesting, and I want to drink this right now!
Hop BroRight? The natural carbonation from can conditioning really helps the aroma rise gently, and the finish stays clean. It's nice to be able to feel the arrival of autumn in a single glass with osmanthus season.
MugiJust imagining it makes my throat want a sip! It really feels like autumn arrives through aroma, and now I want to toast with this tonight!
Kyoto Brewing, based in Kyoto City, has announced a new Japanese farmhouse saison, "Shigoku Toutan," from its "Return Series," inspired by Belgium's traditional bottle-conditioned beers. Priced at 690 yen including tax, its defining feature is an aroma design that combines osmanthus and Iyokan peel.
Beer specs are 5.5% ABV, 35 IBU, and 2.7 volumes of carbonation. A clear golden color is layered with the elegant floral aroma of osmanthus, while a dry, crisp finish and finely textured natural foam create a light, lingering aftertaste. Kyoto Brewing positions this beer as a saison that emphasizes balance between aroma and definition.
On the brewing side, the beer is built on a base of barley malt, with wheat added for a softer mouthfeel and rye malt for a subtle spiciness. The hops are split between stone-fruit-driven and bright citrus varieties, with a light dry hop of Luminosa. In addition, osmanthus blossoms are steeped slowly in the whirlpool, and Iyokan peel is soaked for just over two days to layer citrus and floral aromas together.
Alongside the faint peppery nuance from farmhouse yeast, the beer also uses can conditioning, a hallmark of the Return Series. It delivers natural carbonation while keeping the layers of aroma cleanly integrated.
Kyoto Brewing is a brewery in Kyoto City that has been working on Belgian styles and fermentation expression. This "Shigoku Toutan" is positioned as a beer that balances the seasonal character of osmanthus with the dry crispness typical of a saison, making it one to watch for readers who enjoy beer driven by aroma.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKyoto Brewing's new release, Shigoku Toutan, is pretty interesting. It's one in the Return Series, a Japanese farmhouse saison that combines osmanthus and Iyokan peel.
MugiWait, they put osmanthus in beer!? A flower beer sounds way too stylish all of a sudden!
Hop BroExactly, and they didn't just add aroma either. They built the layers of fragrance very carefully. The base is barley malt, with wheat for softness and rye malt for a subtle spicy note.
MugiRye malt? What even is that! Spice notes in beer, and now you're talking about bread all of a sudden!?
Hop BroBasically, they're changing the outline of the flavor by varying the types of grain. On top of that, they use both stone-fruit and bright citrus hops, lightly dry-hopping with Luminosa to build the fruity foundation.
MugiWhoa! If you add osmanthus and Iyokan peel on top of that, it sounds like the aroma alone would win! Floral x citrus is basically cheating, right!?
Hop BroAnd the osmanthus is steeped slowly in the whirlpool, while the Iyokan peel is soaked for just over two days. A whirlpool is the step where hot wort is spun around to add aroma, and the key point is that it makes it harder for the aroma to escape.
MugiWhat!? Even in a factory it suddenly sounds like a perfumer at work! Slow extraction has that much romance to it!?
Hop BroWhat's more, it's 5.5% ABV, 35 IBU, and 2.7 volumes of carbonation. It looks like a clear golden color, and when you drink it it's dry and crisp, yet the foam is fine and delicate.
MugiWow, something that's light but still beautifully aromatic is the best! Kyoto Brewing's Return Series is getting more and more interesting, and I want to drink this right now!
Hop BroRight? The natural carbonation from can conditioning really helps the aroma rise gently, and the finish stays clean. It's nice to be able to feel the arrival of autumn in a single glass with osmanthus season.
MugiJust imagining it makes my throat want a sip! It really feels like autumn arrives through aroma, and now I want to toast with this tonight!
