Egre Brewery Releases New “Yuyake Koyake” Made with Tatsuno Somen and Soy Sauce
Egre Brewery (Himeji City, Hyogo Prefecture) will begin selling its new beer “Yuyake Koyake” from April 1. The beer uses scraps from somen noodles made in Tatsuno City and soy sauce, and is characterized by a sunset-like color and a finish that makes use of wheat flavor and the richness derived from soy sauce.
Hop BroA new beer called Yuyake Koyake is coming out from Egre Brewery in Himeji. Using somen scraps and soy sauce from Tatsuno gives it a pretty strong local character.
MugiWait, somen and soy sauce!? They're putting that into beer? Won't it end up tasting more like soup broth?
Hop BroThat's the interesting part. They finished it with a color that evokes a sunset, while bringing out the wheat flavor and the richness of the soy sauce. The key is that they aimed for a gentle drinking experience.
MugiI get the wheat flavor, but what even is richness? That word suddenly got very grown-up on me!
Hop BroRichness means the depth and lingering finish of the flavor. Adding soy sauce tends to bring out savory aroma and depth, but if you add too much it can affect the saltiness and the water quality, so they apparently adjusted it while watching those points.
MugiWhoa, brewing is basically a science experiment. I thought you just put everything in a pot, stir it, and you're done!
Hop BroThat's where the brewery expertise comes in. They didn't use the somen as-is, but also used wheat malt, and kept the soy sauce amount down to balance things out, so they really landed it as a proper beer.
MugiOhhh, that sounds like a flavor locals in Tatsuno would feel connected to! I like the feeling of the local food culture being poured straight into a glass!
Hop BroAnd they even matched the label to the sunset image, so it’s the kind of beer that makes you want to drink it just from looking at it. Hearing that it goes on sale on April 1, it feels like the perfect beer for the start of spring.
MugiI can't wait until release day! When I hear a beer made from local ingredients, I can already see the toast in my head!
Hop BroThen tonight, let's talk about Himeji and toast in a sunset mood. I bet both me and Mugi-chan would say, after the first sip, 'one more.'
MugiWe would! A beer that makes you want the next sip from the very first mouthful is definitely delicious. This is the kind of beer that makes you want to watch the sunset while drinking it!
A New Release That Makes Use of Local Ingredients
On March 31, Egre Brewery introduced its new product, “Yuyake Koyake,” on Instagram. It says the beer uses scraps from somen noodles made in Tatsuno City and soy sauce as adjunct ingredients, with the goal of creating a beer that people in Tatsuno City would feel亲亲? No.
A “Sunset” Feel in Both the Label and the Taste
The label has a design that reflects the image of the product name, and the finished beer was given a color that evokes a sunset. The post explains that the beer aims for a gentle drinking experience that lets you enjoy the wheat flavor from the somen and the richness derived from the soy sauce.
Challenges and Ingenuity Seen in the Brew
On the other hand, brewing had its challenges, including the possibility that increasing the amount of somen and soy sauce would raise the salt content and affect the quality of the wort’s water. In the end, they adjusted the somen by also using wheat malt, and brewed with a reduced amount of soy sauce, which led to a good result.
A Glass Spreading from a Himeji Brewery
Egre Brewery is a craft beer brewery based in Himeji City, Hyogo Prefecture. As a Himeji brewery, it has been working on brews with a strong local character, and this new release also puts Harima-region food culture into beer. The post notes that it was also featured in Nikkei and Kobe Shimbun, and it seems likely to attract attention ahead of its April 1 release.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA new beer called Yuyake Koyake is coming out from Egre Brewery in Himeji. Using somen scraps and soy sauce from Tatsuno gives it a pretty strong local character.
MugiWait, somen and soy sauce!? They're putting that into beer? Won't it end up tasting more like soup broth?
Hop BroThat's the interesting part. They finished it with a color that evokes a sunset, while bringing out the wheat flavor and the richness of the soy sauce. The key is that they aimed for a gentle drinking experience.
MugiI get the wheat flavor, but what even is richness? That word suddenly got very grown-up on me!
Hop BroRichness means the depth and lingering finish of the flavor. Adding soy sauce tends to bring out savory aroma and depth, but if you add too much it can affect the saltiness and the water quality, so they apparently adjusted it while watching those points.
MugiWhoa, brewing is basically a science experiment. I thought you just put everything in a pot, stir it, and you're done!
Hop BroThat's where the brewery expertise comes in. They didn't use the somen as-is, but also used wheat malt, and kept the soy sauce amount down to balance things out, so they really landed it as a proper beer.
MugiOhhh, that sounds like a flavor locals in Tatsuno would feel connected to! I like the feeling of the local food culture being poured straight into a glass!
Hop BroAnd they even matched the label to the sunset image, so it’s the kind of beer that makes you want to drink it just from looking at it. Hearing that it goes on sale on April 1, it feels like the perfect beer for the start of spring.
MugiI can't wait until release day! When I hear a beer made from local ingredients, I can already see the toast in my head!
Hop BroThen tonight, let's talk about Himeji and toast in a sunset mood. I bet both me and Mugi-chan would say, after the first sip, 'one more.'
MugiWe would! A beer that makes you want the next sip from the very first mouthful is definitely delicious. This is the kind of beer that makes you want to watch the sunset while drinking it!
