Minoh Beer to Release 7th Aki Shika Shuzo Collaboration, 'Saruyama Shikao,' on April 12
Minoh Beer, based in Minoh City, Osaka, announced the release of its collaboration beer 'Saruyama Shikao' with Aki Shika Shuzo in Nose Town. A Japanese Rice Brut made with rice koji, it will go on sale at its directly operated stores from April 12.
Hop BroHere it is, Minoh Beer's Saruyama Shikao is the 7th release. It’s a collaboration with Aki Shika Shuzo, and they’re going pretty bold again this time.
MugiWait, the name alone has me curious! Who is Saruyama Shikao, and a brewery collaborating with a sake brewery is amazing!
Hop BroThis one is designed as a Japanese Rice Brut. It uses rice koji, and the key is that it’s added during fermentation to make use of the koji enzymes.
MugiWait, added during fermentation? Not in the mash? That sounds like a science experiment and it makes my head go fuzzy!
Hop BroExactly. Usually you gather the ingredients in the mash, but this is a device to make use of the koji enzyme action. As a result, it gets quite dry and crisp.
MugiI see! So even though the mouthfeel is light, the faint rice flavor remains. That sounds refined and delicious!
Hop BroAnd the yeast is saison yeast, and the hops are Motueka, Czech Saaz, and Citra. The hops don't assert themselves too much, which is a classy way to put the ingredients front and center.
MugiSaison yeast just sounds stylish! An aftertaste like ginjo aroma makes it hard to tell whether this is beer or sake!
Hop BroThat’s what makes it interesting. The specs are 7.0% alcohol, IBU 15, and unfiltered, so it should have a really clean outline.
MugiThe release date is one to watch too! Starting April 12 at the directly operated store, and then restaurants, liquor shops, and online too? I definitely want to follow this!
Hop BroThat’s the kind that makes you want another glass at the end. This is a bottle where regional character and experimentation overlap, and I’d want to drink it slowly, chilled.
MugiYeah, I’m already in beer mode! Not Kiyosato Plateau, but today I want to drink it while feeling the air of Minoh and Nose!
Minoh Beer, based in Minoh City, Osaka and known for its non-heat-treated, unfiltered beers, has announced the release of its collaboration beer 'Saruyama Shikao' with Aki Shika Shuzo.
This is the seventh release in the series, and about 10% koji rice from Aki Shika Shuzo, which grows rice in neighboring Nose Town, is used. A distinctive feature is that it is added during fermentation rather than in the brew house in order to make use of the enzymes in the koji. Saison yeast is used for the yeast, and the hops are Motueka, Czech Saaz, and Citra. The hop presence is kept modest, putting the ingredients themselves at the forefront.
The finished beer combines a faint lingering rice flavor, complexity from the saison yeast, and an aftertaste reminiscent of ginjo aroma. Thanks to the action of the koji enzymes, it is said to have the driest mouthfeel among the company's beers to date. The subtitle is 'Japanese Rice Brut.' It can be described as a beer that evokes the flavors of sake while also emphasizing beer-like lightness.
The specs are happoshu (with malt content of 50% or more), 7.0% alcohol, and IBU 15. It is unfiltered, with a recommended drinking temperature of 8 to 12 degrees Celsius. Sales begin on April 12 at the directly operated WAREHOUSE store, then roll out sequentially to restaurants and liquor retailers from April 14, and begin at 5:00 p.m. on April 16 at the official online shop. It is a seasonal beer that reflects Minoh Beer's signature blend of regional character and experimentation.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere it is, Minoh Beer's Saruyama Shikao is the 7th release. It’s a collaboration with Aki Shika Shuzo, and they’re going pretty bold again this time.
MugiWait, the name alone has me curious! Who is Saruyama Shikao, and a brewery collaborating with a sake brewery is amazing!
Hop BroThis one is designed as a Japanese Rice Brut. It uses rice koji, and the key is that it’s added during fermentation to make use of the koji enzymes.
MugiWait, added during fermentation? Not in the mash? That sounds like a science experiment and it makes my head go fuzzy!
Hop BroExactly. Usually you gather the ingredients in the mash, but this is a device to make use of the koji enzyme action. As a result, it gets quite dry and crisp.
MugiI see! So even though the mouthfeel is light, the faint rice flavor remains. That sounds refined and delicious!
Hop BroAnd the yeast is saison yeast, and the hops are Motueka, Czech Saaz, and Citra. The hops don't assert themselves too much, which is a classy way to put the ingredients front and center.
MugiSaison yeast just sounds stylish! An aftertaste like ginjo aroma makes it hard to tell whether this is beer or sake!
Hop BroThat’s what makes it interesting. The specs are 7.0% alcohol, IBU 15, and unfiltered, so it should have a really clean outline.
MugiThe release date is one to watch too! Starting April 12 at the directly operated store, and then restaurants, liquor shops, and online too? I definitely want to follow this!
Hop BroThat’s the kind that makes you want another glass at the end. This is a bottle where regional character and experimentation overlap, and I’d want to drink it slowly, chilled.
MugiYeah, I’m already in beer mode! Not Kiyosato Plateau, but today I want to drink it while feeling the air of Minoh and Nose!
