Yokohama Beer begins shipping the second collaboration with Shonan Beer, 'Ginjo Roman Ale'
Yokohama Beer Brewery has begun shipping 'Ginjo Roman Ale,' the second collaboration with Shonan Beer. Made with sake yeast and sake lees, and blended with Weizen yeast, it is a sake-lees ale where ginjo aroma and mellow smoothness overlap.
Hop BroYokohama Beer Brewery's new release, the second collaboration with Shonan Beer, Ginjo Roman Ale, has started shipping. This time it's a pretty bold beer made with sake yeast and sake lees.
MugiWait, a sake-lees ale in beer? Just the name already sounds delicious! Is it Japanese sake-like, but still beer?
Hop BroThat's what makes it interesting. They used junmai ginjo sake lees from Kumazawa Sake Brewery, founded in 1872. On top of that, they blended in Yokohama Beer's signature Weizen yeast to layer in fruitiness.
MugiWeizen yeast sounds like a suddenly super-strong name! And they mentioned ester aroma, but what does that even taste like?!
Hop BroEster aroma refers to the fruity fragrance created during fermentation. In other words, this beer is designed so that ginjo aroma and fruity aroma rise up together.
MugiI see! So the aroma is bright, and the mouthfeel is gentle? I'm really curious about the line that says it has a smooth drinking feel!
Hop BroExactly. And the style is a sake-lees ale, sold as a two-can set of 350 ml cans. It's the kind of beer where the aroma opens up with the first sip and you can enjoy the finish too.
MugiIt lingers all the way to the finish? That feels almost too refined. I'm also curious about the food pairings, but fish marinated in sake lees and saikyo-yaki are basically a guaranteed win!
Hop BroRight, it goes well with Japanese dishes that have fermented umami. The real charm of this collaboration is how it balances the Japanese nuance of sake lees with the lightness of beer.
MugiYokohama Beer really feels close to local food! A pairing between two Kanagawa brewers is great too, and I can really feel the pride of local craft!
Hop BroIt's a beer that connects the city and its food in a very Yokohama Beer way. This is the kind of drink that makes you want to toast with Japanese food and check how the aromas overlap.
MugiYeah, I'm totally in the mood to drink now! If it floats you along with ginjo aroma and finishes smooth at the end, I think I'd definitely love it!
Yokohama Beer Brewery has begun shipping 'Ginjo Roman Ale,' the second collaboration with Shonan Beer. The product page says the expected shipping date is around April 15, 2026.
This beer is the first at Yokohama Beer to use both 'sake yeast' and 'sake lees.' By using junmai ginjo sake lees supplied by Kumazawa Sake Brewery, founded in 1872, and blending them with Yokohama Beer's signature Weizen yeast, the brewery layers fruity ester aromas with the ginjo aroma derived from sake. The style is a sake-lees ale (happoshu), and it is being sold as a two-can set of 350 ml cans.
The flavor direction is designed to balance an expansive aroma with a smooth mouthfeel. The product description says the aroma spreads with the first sip and lingers in the finish, and recommends Japanese dishes with fermented umami, such as fish marinated in sake lees or saikyo-yaki, as pairings. The appeal of this collaboration lies in how it brings together the Japanese nuance of sake lees and the lightness of beer.
Yokohama Beer, as the local beer company with the longest history in Yokohama City, has valued connections with local culture and food. For a company that continues efforts to bring the city and beer closer together, this project with another Kanagawa brewery is a strong example of that stance. As a beer that combines local ingredients and techniques, it is worth watching as a drink to enjoy with a meal.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroYokohama Beer Brewery's new release, the second collaboration with Shonan Beer, Ginjo Roman Ale, has started shipping. This time it's a pretty bold beer made with sake yeast and sake lees.
MugiWait, a sake-lees ale in beer? Just the name already sounds delicious! Is it Japanese sake-like, but still beer?
Hop BroThat's what makes it interesting. They used junmai ginjo sake lees from Kumazawa Sake Brewery, founded in 1872. On top of that, they blended in Yokohama Beer's signature Weizen yeast to layer in fruitiness.
MugiWeizen yeast sounds like a suddenly super-strong name! And they mentioned ester aroma, but what does that even taste like?!
Hop BroEster aroma refers to the fruity fragrance created during fermentation. In other words, this beer is designed so that ginjo aroma and fruity aroma rise up together.
MugiI see! So the aroma is bright, and the mouthfeel is gentle? I'm really curious about the line that says it has a smooth drinking feel!
Hop BroExactly. And the style is a sake-lees ale, sold as a two-can set of 350 ml cans. It's the kind of beer where the aroma opens up with the first sip and you can enjoy the finish too.
MugiIt lingers all the way to the finish? That feels almost too refined. I'm also curious about the food pairings, but fish marinated in sake lees and saikyo-yaki are basically a guaranteed win!
Hop BroRight, it goes well with Japanese dishes that have fermented umami. The real charm of this collaboration is how it balances the Japanese nuance of sake lees with the lightness of beer.
MugiYokohama Beer really feels close to local food! A pairing between two Kanagawa brewers is great too, and I can really feel the pride of local craft!
Hop BroIt's a beer that connects the city and its food in a very Yokohama Beer way. This is the kind of drink that makes you want to toast with Japanese food and check how the aromas overlap.
MugiYeah, I'm totally in the mood to drink now! If it floats you along with ginjo aroma and finishes smooth at the end, I think I'd definitely love it!
