Kichi Brewing reopens its popular stout KOKUHO in Horikiri Shobuen on July 10
On July 10, Kichi Brewing in Horikiri Shobuen, Katsushika, brought back its original stout, KOKUHO. The beer was also poured as a staff-recommended choice at Shimbashi Dry Dock’s 19th anniversary event. It comes in at 5.5% ABV and 21 IBU, with roasted malt aroma and a dry finish.
Hop BroToday’s topic is Kichi Brewing in Horikiri-Shobuen, where the popular stout KOKUHO - Black Treasure - was tapped again on July 10.
MugiWait, that name already sounds intense! If it’s back on tap, that means people were really waiting for it, right?
Hop BroExactly. It was even poured at Shinbashi Dry Dock as a 19th anniversary pick, so a lot of fans were excited to see it return.
MugiWow! But dark beer sounds heavy and bitter to me... with ABV 5.5%, IBU 21, what does that mean for a beginner like me?
Hop BroIBU is basically a bitterness scale, and 21 is pretty gentle bitterness. The alcohol isn’t too strong either, so it drinks easier than it looks.
MugiNo way! Jet-black but not scary, I love that. It sounds like a gateway stout for people like me!
Hop BroAnd you get roasted dark malt, nutty aromatics, a smooth wheat texture, and caramel malt depth layered on top.
MugiYou just turned into a one-man brewery seminar! But basically it’s roasty, silky, and finishes nice and dry, right? That sounds unfairly good!
MugiIf even people who usually avoid dark beer say it’s great, now I have to try it. I’m such a sucker for a mind-changing pint!
Hop BroIt works with food and on its own, so tonight feels dangerous. At this point I just want a pint in Horikiri. You’re coming too, right?
The stout returns
Kichi Brewing tapped its original beer KOKUHO on July 10. The stout first brewed last year had already built a strong following, and it also appeared at Shimbashi Dry Dock’s 19th anniversary celebration last month as a recommended beer selected by @ju_4509. For fans who had been waiting for it to return, this was a notable re-opening.
The beer is listed as a Stout with 5.5% ABV and 21 IBU. The post describes a layered profile: roasted character from dark malts, a nutty aroma, and a smooth mouthfeel contributed by wheat. Caramel malt adds depth and body, while the finish stays clean and dry.
A stout that aims for drinkability
The brewery also notes that KOKUHO has been well received by people who do not normally drink dark beer. That fits the beer’s balance: it looks firmly stout-like, but the bitterness is restrained, and the overall structure is aimed at easy drinking rather than heaviness.
The description emphasizes that it is the kind of black beer you can keep drinking without fatigue. That combination of roasty notes, gentle sweetness, and a dry finish makes it flexible at the table as well as on its own.
About Kichi Brewing
Kichi Brewing is a brewery in Horikiri Shobuen, Katsushika, Tokyo. It has built a neighborhood-centered presence by regularly releasing original beers from its local taproom setting. The return of KOKUHO reflects that style well: a straightforward, locally made beer that lets the brewing details come through in the glass.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is Kichi Brewing in Horikiri-Shobuen, where the popular stout KOKUHO - Black Treasure - was tapped again on July 10.
MugiWait, that name already sounds intense! If it’s back on tap, that means people were really waiting for it, right?
Hop BroExactly. It was even poured at Shinbashi Dry Dock as a 19th anniversary pick, so a lot of fans were excited to see it return.
MugiWow! But dark beer sounds heavy and bitter to me... with ABV 5.5%, IBU 21, what does that mean for a beginner like me?
Hop BroIBU is basically a bitterness scale, and 21 is pretty gentle bitterness. The alcohol isn’t too strong either, so it drinks easier than it looks.
MugiNo way! Jet-black but not scary, I love that. It sounds like a gateway stout for people like me!
Hop BroAnd you get roasted dark malt, nutty aromatics, a smooth wheat texture, and caramel malt depth layered on top.
MugiYou just turned into a one-man brewery seminar! But basically it’s roasty, silky, and finishes nice and dry, right? That sounds unfairly good!
MugiIf even people who usually avoid dark beer say it’s great, now I have to try it. I’m such a sucker for a mind-changing pint!
Hop BroIt works with food and on its own, so tonight feels dangerous. At this point I just want a pint in Horikiri. You’re coming too, right?
