Susukino Ale STAND Introduces Daisetsu Jibeer "Hyoten": A Weizen with Asahikawa Rice
Susukino Ale STAND introduced Daisetsu Jibeer's "Hyoten" on Instagram as a recommended new product. This Weizen, made with rice from Asahikawa, is known for its soft mouthfeel and restrained acidity, and is a beer designed with fish dishes in mind.
Hop BroThe Daisetsu Jibeer "Hyoten" introduced by Susukino Ale STAND is actually a pretty interesting beer.
MugiWhoa, the name "Hyoten" already sounds cold! And a blue bottle too? Now I'm curious about the look!
Hop BroIt's a Weizen, and the ABV is 5.0%. It uses rice from Asahikawa to create a soft mouthfeel.
MugiWhat's a Weizen?! I know it's a wheat beer, but what happens when rice is added too?
Hop BroThink of it as the fluffy character of wheat with a light sweetness from the rice layered in. And because the acidity is restrained, it goes down really smoothly.
MugiOhh, that sounds easy to keep drinking. A gentle mouthfeel is exactly the kind of thing beginners like too!
Hop BroWhat's more, this beer was created in collaboration with the memorial literary museum to mark the 50th anniversary of Ayako Miura's signature work *Hyoten*, by an author from Asahikawa.
MugiWhoa, a beer with a story is romantic! When there's a local story behind it, it makes you want to drink it so much more.
Hop BroThe post said it pairs well with fish dishes like meuniere, and Susukino Ale STAND does a great job choosing beers that are good with food.
MugiThen I want to have one at the B1F of COCONO SUSUKINO! Tonight it's fish dishes, so I'm going to try Hyoten too!
Susukino Ale STAND introduced Daisetsu Jibeer's "Hyoten" in an Instagram post. With 5.0% ABV and the Weizen style, this blue-bottle beer was created in collaboration with the Ayako Miura Memorial Literary Museum to commemorate the 50th anniversary of the publication of "Hyoten," the signature work of writer Ayako Miura, who was born in Asahikawa. It is characterized by a gentle mouthfeel made with rice from Asahikawa.
The flavor finishes with a soft sweetness from the rice and wheat, along with a restrained acidity. In the post, it was introduced as a beer that pairs well with fish dishes such as meuniere. Rather than aiming for flashiness, the recipe emphasizes drinkability, making it an easy choice as a food-pairing beer.
Susukino Ale STAND is a standing bar on the B1F of COCONO SUSUKINO in Sapporo. In addition to its location right in front of Susukino Station, it is easy to stop by for pre-party drinks or while out shopping. Inside, the shop mainly stocks craft beers from across Hokkaido and also offers snacks that pair well with beer, such as jamón serrano. It is an easy place to use whether you want just one casual drink or want to compare different beers.
This time, "Hyoten" was introduced as a beer in which the story of the place and the clarity of the style overlap, giving a straightforward sense of what makes Hokkaido craft beer distinctive.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe Daisetsu Jibeer "Hyoten" introduced by Susukino Ale STAND is actually a pretty interesting beer.
MugiWhoa, the name "Hyoten" already sounds cold! And a blue bottle too? Now I'm curious about the look!
Hop BroIt's a Weizen, and the ABV is 5.0%. It uses rice from Asahikawa to create a soft mouthfeel.
MugiWhat's a Weizen?! I know it's a wheat beer, but what happens when rice is added too?
Hop BroThink of it as the fluffy character of wheat with a light sweetness from the rice layered in. And because the acidity is restrained, it goes down really smoothly.
MugiOhh, that sounds easy to keep drinking. A gentle mouthfeel is exactly the kind of thing beginners like too!
Hop BroWhat's more, this beer was created in collaboration with the memorial literary museum to mark the 50th anniversary of Ayako Miura's signature work *Hyoten*, by an author from Asahikawa.
MugiWhoa, a beer with a story is romantic! When there's a local story behind it, it makes you want to drink it so much more.
Hop BroThe post said it pairs well with fish dishes like meuniere, and Susukino Ale STAND does a great job choosing beers that are good with food.
MugiThen I want to have one at the B1F of COCONO SUSUKINO! Tonight it's fish dishes, so I'm going to try Hyoten too!
