HOJO Brewing & Stays to host Rice Saison launch event at BAR Takaragi
HOJO Brewing & Stays, a Matsuyama brewery and guesthouse, will host a two-day launch event for its new beer, Rice Saison, at BAR Takaragi on July 3 and 4. Brewer Nishihara will serve at the bar on the second day, alongside a limited collaboration cocktail.
Hop BroBig topic today: HOJO Brewing & Stays is bringing its new Rice Saison to BAR Hoki in Matsuyama for a launch event. It runs on July 3 and 4, and that is very hard to ignore.
MugiWait, the seaside brewery is showing up at a bar downtown? And it is a launch event too? That sounds like the main character of my weekend already!
Hop BroExactly. HOJO Brewing & Stays sits by Monchicchi Coast in Hojo, basically closest to the sea as breweries go in Japan. You can drink fresh beer there while looking out over the Seto Inland Sea.
MugiWhoa! But saison yeast? What is that supposed to be? A magic spell? Or the honor student of the beer world?
Hop BroYeast drives fermentation and also shapes aroma, and here it brings peppery, spicy notes. Saison started as an easy-drinking farmhouse style, and this version gets even lighter and drier from the rice.
MugiOkay, so light and dry means I can drink it fast, but it still smells interesting? That is absurdly powerful summer energy!
Hop BroAnd July 3 is the tapping, while July 4 has trainee brewer Nishihara pouring it himself. Since it is his first recipe release, the whole event feels a lot more personal.
MugiThat rules! If I can meet the brewer, every sip is going to feel like a behind-the-scenes documentary in my head!
Hop BroPlus BAR Hoki is serving an event-only cocktail built on Rice Saison. Designing it to work as both a beer and a cocktail base is a pretty serious flex.
MugiThat settles it, I want to go July 4! I need the beer, the cocktail, and the chance to tell Nishihara I am fully into that spicy character!
Hop BroThat is the correct conclusion. A sea-born Rice Saison landing in a city bar just makes me want a pint now.
HOJO Brewing & Stays is a brewery and guesthouse on the Monchichi Coast in Hojō, Matsuyama, Ehime, known locally as one of Japan's closest breweries to the sea. Its taproom on the first floor lets visitors enjoy fresh craft beer with views of the Seto Inland Sea.
The new event will take place at BAR Takaragi in central Matsuyama. Over two days, HOJO Brewing & Stays will introduce “Rice Saison,” a new beer whose recipe was handled for the first time by apprentice brewer Nishihara.
- July 3 (Fri): Rice Saison will go on tap
- July 4 (Sat): Nishihara will be on site serving beer directly
- A BAR Takaragi original collaboration cocktail based on Rice Saison will also be offered for the event
Rice Saison is described as a light, dry beer made with rice, with spicy aromatics from saison yeast. The beer is designed to work both as a pint and as a cocktail base.
The event connects HOJO Brewing & Stays' seaside brewing identity with a downtown bar setting, giving drinkers a chance to experience the new release together with the brewer behind it.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBig topic today: HOJO Brewing & Stays is bringing its new Rice Saison to BAR Hoki in Matsuyama for a launch event. It runs on July 3 and 4, and that is very hard to ignore.
MugiWait, the seaside brewery is showing up at a bar downtown? And it is a launch event too? That sounds like the main character of my weekend already!
Hop BroExactly. HOJO Brewing & Stays sits by Monchicchi Coast in Hojo, basically closest to the sea as breweries go in Japan. You can drink fresh beer there while looking out over the Seto Inland Sea.
MugiWhoa! But saison yeast? What is that supposed to be? A magic spell? Or the honor student of the beer world?
Hop BroYeast drives fermentation and also shapes aroma, and here it brings peppery, spicy notes. Saison started as an easy-drinking farmhouse style, and this version gets even lighter and drier from the rice.
MugiOkay, so light and dry means I can drink it fast, but it still smells interesting? That is absurdly powerful summer energy!
Hop BroAnd July 3 is the tapping, while July 4 has trainee brewer Nishihara pouring it himself. Since it is his first recipe release, the whole event feels a lot more personal.
MugiThat rules! If I can meet the brewer, every sip is going to feel like a behind-the-scenes documentary in my head!
Hop BroPlus BAR Hoki is serving an event-only cocktail built on Rice Saison. Designing it to work as both a beer and a cocktail base is a pretty serious flex.
MugiThat settles it, I want to go July 4! I need the beer, the cocktail, and the chance to tell Nishihara I am fully into that spicy character!
Hop BroThat is the correct conclusion. A sea-born Rice Saison landing in a city bar just makes me want a pint now.
