South Aizu Mountain Brewing announces area-only GOOZE Gose
South Aizu Mountain Brewing / Taproom BeerFridge in Aizu-Tajima has introduced GOOZE, an area-only Gose brewed with shiso and salt. It is a strongly local beer that reflects the brewpub's focus on regional ingredients.
Hop BroSomething interesting just landed in Minamiaizu: GOOZE from Minamiaizu Mountain Brewing / Taproom BeerFridge.
MugiWhat, that name hits hard! And it's Minamiaizu-only? That's basically travel bait!?
Hop BroYep. It's a Japanese-style Gose with shiso and salt, and only 4.0% ABV, so it drinks easy.
MugiHold on, what even is Gose? It sounds more like a finishing move than a beer!
Hop BroIn simple terms, it's a wheat beer with a tart edge and a touch of saltiness. Here, the lactic fermentation tang gives it a lemony snap.
MugiLa-lactic fermentation!? That went full science class real fast. Are we still talking about something tasty?
Hop BroWe are. Think yogurt-like brightness. Then wheat and oats build a soft, rounded mouthfeel that carries the green shiso note.
MugiWhoa! And they're using salted shiso from Yamabito-ya's Yamabitozuke plus fresh shiso from Unaite? That's all-local energy!
Hop BroExactly. The ingredient story really connects. Very brewpub-in-Aizu-Tajima, and it even fits washoku, fish, or a post-hike beer.
MugiThat sounds like drinking the scenery. But there are no general keg sales, and it's only at places like Yamabito-ya and Michi-no-Eki Tajima? Only on site is brutal!
Hop BroThat scarcity is part of the charm. If you spot it in Hinoemata, Minamiaizu, or Shimogo, it's an instant grab.
MugiDone. On a hot day, with that salt and shiso, I want one immediately!
South Aizu Mountain Brewing / Taproom BeerFridge has introduced a new area-only release, `GOOZE`. The beer is a Gose brewed with shiso and salt, clocking in at 4.0% ABV. It draws on the salt-pickled shiso left over from the production of the popular Yamatohouse specialty `Yamatoshizuke`, and also uses freshly harvested shiso grown by the farmers at `Unaite` in Aizuwakamatsu. The result is a beer that feels deeply tied to the region.
On the palate, the beer is built on a soft body from wheat and oats, with a clean lactic acidity layered on top. The aroma leans toward lemon and grapefruit, while the shiso brings a green, herbal edge and the salt gives the beer a crisp, savory finish. It looks like the kind of beer that works well in warm weather, and the brewery's suggestion to pair it with hiking or post-hike replenishment fits the character of the style. It should also pair naturally with Japanese dishes and fish.
Distribution is limited to the Minamiaizu area, and there is no general keg release. Confirmed accounts include Yamatoya in Hinoemata Village, Minoya, Kobayashi Shoten, Michi-no-Eki Tajima, Aizu-Tajima Station kiosk in Minamiaizu Town, and Bunke Ebisuya in Shimogo Town's Ouchi-juku. As a brewpub attached to the brewery in Aizu-Tajima, Taproom BeerFridge continues to showcase beers that connect local ingredients, local geography, and the way people actually drink in the area.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSomething interesting just landed in Minamiaizu: GOOZE from Minamiaizu Mountain Brewing / Taproom BeerFridge.
MugiWhat, that name hits hard! And it's Minamiaizu-only? That's basically travel bait!?
Hop BroYep. It's a Japanese-style Gose with shiso and salt, and only 4.0% ABV, so it drinks easy.
MugiHold on, what even is Gose? It sounds more like a finishing move than a beer!
Hop BroIn simple terms, it's a wheat beer with a tart edge and a touch of saltiness. Here, the lactic fermentation tang gives it a lemony snap.
MugiLa-lactic fermentation!? That went full science class real fast. Are we still talking about something tasty?
Hop BroWe are. Think yogurt-like brightness. Then wheat and oats build a soft, rounded mouthfeel that carries the green shiso note.
MugiWhoa! And they're using salted shiso from Yamabito-ya's Yamabitozuke plus fresh shiso from Unaite? That's all-local energy!
Hop BroExactly. The ingredient story really connects. Very brewpub-in-Aizu-Tajima, and it even fits washoku, fish, or a post-hike beer.
MugiThat sounds like drinking the scenery. But there are no general keg sales, and it's only at places like Yamabito-ya and Michi-no-Eki Tajima? Only on site is brutal!
Hop BroThat scarcity is part of the charm. If you spot it in Hinoemata, Minamiaizu, or Shimogo, it's an instant grab.
MugiDone. On a hot day, with that salt and shiso, I want one immediately!
