Nagahama Roman Beer to Launch Third SPRING VALLEY Collaboration on Sept. 24
Nagahama Roman Beer will begin the third collaboration project with SPRING VALLEY BREWERY on September 24. The pairing features SPRING VALLEY BREWERY’s JAPAN ALE Kaori alongside a salmon spring roll showcasing fermented ingredients and two dipping sauces.
Hop BroNagahama Roman Beer Brewery in Shiga launches its third collaboration with SPRING VALLEY BREWERY on September 24. This time, beer and food are meant to shine together!
MugiWhoa, so the food is a star too? That makes it a pairing project, right?
Hop BroExactly. The beer is SPRING VALLEY BREWERY’s JAPAN ALE Kaori, known for a Japanese-citrus-like aroma and a crisp finish.
MugiJapanese citrus—like yuzu or sudachi? That bright aroma sounds perfect with food!
Hop BroYou got it. A light, lively beer can balance rich food; it helps refresh your palate between bites.
MugiA beer that cleans up my mouth?! I’m sold—but what food is paired with it?
Hop BroIt’s salmon fresh spring rolls with fermented flavors: salmon, iburigakko smoked pickles, Narazuke cream cheese from Mihara Foods, and fresh vegetables—a fermentation feast!
MugiWhat?! Iburigakko and Narazuke in spring rolls? That is so much flavor information, but it sounds delicious!
Hop BroThat fermented depth is the key. The beer’s citrus character should lift the ingredients and bring the flavors together without weighing them down.
MugiAnd the sauce? With all those fermented ingredients, I need to know!
Hop BroThere are two dipping sauces: yuzu soy sauce for a sharper aromatic edge, and cream cheese for a richer, fuller bite.
MugiAn aromatic ale, salmon, and fermented spring rolls—on September 24, my toast is ready!
Nagahama Roman Beer Brewery in Nagahama, Shiga, has announced the third installment of its collaboration project with SPRING VALLEY BREWERY. The pairing will be available from September 24, focusing on the relationship between beer and food.
The beer selected for this release is SPRING VALLEY BREWERY’s JAPAN ALE Kaori. The brewery describes it as having a refreshing Japanese-citrus aroma and a clean finish. Its bright, crisp character is intended to complement the richness and aroma of fermented ingredients.
The accompanying dish is a salmon spring roll with a fermented flavor profile. It combines salmon, smoked pickled daikon, Nara-zuke cream cheese from Mihara Foods, and fresh vegetables. Guests can enjoy it with two sauces: yuzu soy sauce and cream cheese sauce.
The pairing is designed to bring together the beer’s citrus-like freshness and the layered flavors of Nara-zuke, smoked pickles, and cream cheese. The beer’s clean finish helps balance the richness of the filling, while its aroma is expected to highlight the character of the fermented ingredients.
Based in Nagahama, Shiga, Nagahama Roman Beer Brewery is known for its craft beer and its interest in food pairings that reflect regional character. As the third collaboration in the series, this release offers an opportunity to experience the beer together with a carefully matched dish. Availability and serving details should be confirmed through Nagahama Roman Beer’s official channels.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNagahama Roman Beer Brewery in Shiga launches its third collaboration with SPRING VALLEY BREWERY on September 24. This time, beer and food are meant to shine together!
MugiWhoa, so the food is a star too? That makes it a pairing project, right?
Hop BroExactly. The beer is SPRING VALLEY BREWERY’s JAPAN ALE Kaori, known for a Japanese-citrus-like aroma and a crisp finish.
MugiJapanese citrus—like yuzu or sudachi? That bright aroma sounds perfect with food!
Hop BroYou got it. A light, lively beer can balance rich food; it helps refresh your palate between bites.
MugiA beer that cleans up my mouth?! I’m sold—but what food is paired with it?
Hop BroIt’s salmon fresh spring rolls with fermented flavors: salmon, iburigakko smoked pickles, Narazuke cream cheese from Mihara Foods, and fresh vegetables—a fermentation feast!
MugiWhat?! Iburigakko and Narazuke in spring rolls? That is so much flavor information, but it sounds delicious!
Hop BroThat fermented depth is the key. The beer’s citrus character should lift the ingredients and bring the flavors together without weighing them down.
MugiAnd the sauce? With all those fermented ingredients, I need to know!
Hop BroThere are two dipping sauces: yuzu soy sauce for a sharper aromatic edge, and cream cheese for a richer, fuller bite.
MugiAn aromatic ale, salmon, and fermented spring rolls—on September 24, my toast is ready!
