MOKICHI CRAFTBEER Receives 2026 Brewery Festival-Limited "Sake Lees Hazy IPA"
A 2026 brewery festival-limited beer, "Sake Lees Hazy IPA," has arrived at MOKICHI CRAFTBEER in Fujisawa. Made with sake lees from the junmai daiginjo "Uka Tensei" and combining sake yeast with hops, it’s a limited guest beer to enjoy.
Hop BroA 2026 brewery festival-limited "Sake Lees Hazy IPA" has arrived at MOKICHI CRAFTBEER in Fujisawa. Guest beer fans can’t help loving the moment a keg like this gets connected.
MugiWhoa! Just the name "Sake Lees Hazy IPA" sounds delicious! But what happens when you put sake lees into beer?
Hop BroThat’s the interesting part: it’s a Hazy IPA brewed with sake yeast. And because it’s blended with the sake lees from the junmai daiginjo "Uka Tensei," it gets a fuller aroma and a Japanese nuance.
MugiSake yeast? So even though it’s beer, it’s doing something kind of like sake? The yeast combination alone is already too complicated!
Hop BroSimply put, it’s about shaping the character of the fermentation. The malt bill is Pilsner and Carapils, and the hops include Idaho 7 and Citra, plus Nelson Sauvin and El Dorado, so the aroma layers are pretty thick.
MugiWow, the names alone make it sound like a fruit festival! But it’s mysterious how a Hazy IPA can have such a clean aftertaste.
Hop BroThat’s where the sake lees really make a difference. It has sweetness and aroma, but it isn’t just heavy, so the lingering finish isn’t too much, and you naturally reach for the next sip.
MugiI see! And MOKICHI CRAFTBEER is Kumazawa Brewery’s directly operated beer pub, right? If it’s in the south exit area of Fujisawa Station, I could stop by after work!
Hop BroExactly. If you want to enjoy something with a character different from the standard taps, this is perfect. As for food, the three-item organic vegetable platter mentioned in the post sounds especially good.
MugiKomatsuna namul, grated daikon with raw seaweed sauce, and tender negi with sansho seasoning? That’s a drink I’d have to order! I want to head there now with those Japanese-style appetizers!
Hop BroThat settles it. Then today, let’s take our time and enjoy the aroma and lingering finish of "Sake Lees Hazy IPA."
Guest Beer Arrival
The beer pub "MOKICHI CRAFTBEER" in Fujisawa City, Kanagawa Prefecture, has received the 2026 brewery festival-limited beer "Sake Lees Hazy IPA." The post introduced it as having arrived at the shop, making it a beer of interest for fans who had been waiting for the moment a guest keg would be tapped.
What Kind of Beer Is It?
"Sake Lees Hazy IPA" is a Hazy IPA brewed with sake yeast. The malt bill uses Pilsner and Carapils, while the hops include Idaho 7, Citra, Nelson Sauvin, and El Dorado. A defining feature is the use of sake lees from the pressed junmai daiginjo "Uka Tensei," giving it sweetness and aroma while finishing with a clean aftertaste that sets it apart from a typical hazy IPA.
The Pleasure of Drinking It at the Shop
MOKICHI CRAFTBEER is a directly operated beer pub where you can enjoy Kumazawa Brewery’s beers. Located in the south exit area of Fujisawa Station, it’s also appealing because it’s easy to use both for lunch and dinner. Limited beers like this are a perfect fit for people looking for something with more character than the shop’s standard taps. With a rich aroma and Japanese nuances, it also broadens the possibilities for food pairing.
The post also suggested "a three-item assortment of organic vegetables" as a good match. Appetizers with a Japanese touch, such as komatsuna namul, grated daikon with raw seaweed sauce, and tender negi with sansho seasoning, seem like they would connect naturally with the aroma and lingering finish of "Sake Lees Hazy IPA." There was also a pairing suggestion with soy-sauce-based dishes, making this a beer that is easy to enjoy on its own or with food.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA 2026 brewery festival-limited "Sake Lees Hazy IPA" has arrived at MOKICHI CRAFTBEER in Fujisawa. Guest beer fans can’t help loving the moment a keg like this gets connected.
MugiWhoa! Just the name "Sake Lees Hazy IPA" sounds delicious! But what happens when you put sake lees into beer?
Hop BroThat’s the interesting part: it’s a Hazy IPA brewed with sake yeast. And because it’s blended with the sake lees from the junmai daiginjo "Uka Tensei," it gets a fuller aroma and a Japanese nuance.
MugiSake yeast? So even though it’s beer, it’s doing something kind of like sake? The yeast combination alone is already too complicated!
Hop BroSimply put, it’s about shaping the character of the fermentation. The malt bill is Pilsner and Carapils, and the hops include Idaho 7 and Citra, plus Nelson Sauvin and El Dorado, so the aroma layers are pretty thick.
MugiWow, the names alone make it sound like a fruit festival! But it’s mysterious how a Hazy IPA can have such a clean aftertaste.
Hop BroThat’s where the sake lees really make a difference. It has sweetness and aroma, but it isn’t just heavy, so the lingering finish isn’t too much, and you naturally reach for the next sip.
MugiI see! And MOKICHI CRAFTBEER is Kumazawa Brewery’s directly operated beer pub, right? If it’s in the south exit area of Fujisawa Station, I could stop by after work!
Hop BroExactly. If you want to enjoy something with a character different from the standard taps, this is perfect. As for food, the three-item organic vegetable platter mentioned in the post sounds especially good.
MugiKomatsuna namul, grated daikon with raw seaweed sauce, and tender negi with sansho seasoning? That’s a drink I’d have to order! I want to head there now with those Japanese-style appetizers!
Hop BroThat settles it. Then today, let’s take our time and enjoy the aroma and lingering finish of "Sake Lees Hazy IPA."
