Yellow Monkey Brewing Releases New 'UTSUROI,' Exploring a Japanese Aftertaste
On April 4, Yellow Monkey Brewing (YMB) in Yokohama, Kanagawa, released its new beer, "UTSUROI (transience)." Using rice koji and sake yeast, it is positioned as a beer that explores a distinctly Japanese form of expression.
Hop BroThe new release from Yellow Monkey Brewing in Yokohama, UTSUROI (transience), is really interesting.
MugiWow! Just the name UTSUROI already sounds so stylish, doesn't it?
Hop BroExactly. The goal is to explore Japanese Style, based on the idea that Japan should also have a place among the country-named styles.
MugiWhat? There still isn't a fixed form for Japanese Style?
Hop BroThat's the point. They used rice koji and sake yeast, and on top of that they finished it as a Brut beer with zero residual sugar.
MugiZero residual sugar!? So Brut finish means the super-crisp route in the beer world?
Hop BroPretty much. The mouthfeel is clean, and the way the ginjo aroma notes gently rise is what feels so good.
MugiNice! And if it even has melon and pear aromas, you could almost drink it just by smelling it!
Hop BroOn top of that, rice koji, shirataki, and wasanbon are layered together, giving it that crisp yet deep flavor that really feels like a YMB challenge.
MugiThen today, I want to slowly savor this Yokohama-made beer with a glass in hand and really taste this "transience."
YMB in Yokohama Shows an Attempt at "Japanese Style"
On April 4, Yellow Monkey Brewing (YMB) in Yokohama, Kanagawa, released its new beer, "UTSUROI (transience)." YMB's Hiroki Komada says he questioned why the beer world has styles labeled with country names such as German Style, American Style, and Belgian Style, yet still lacks an established expression that can be called "Japanese Style." This beer was planned as an attempt to खोज an answer to that question.
A Flavor Built from Rice Koji and Sake Yeast
"UTSUROI" is characterized by a design that uses rice koji and sake yeast, with a Brut finish that brings residual sugar down to zero. Its mouthfeel is clean, and by enhancing the ginjo-like aroma derived from the sake yeast, it evokes a sake-like nuance while also bringing out bright aromas reminiscent of ripe melon and pear. In addition, secondary ingredients such as rice koji, shirataki, and wasanbon are layered in, creating a flavor that is crisp yet deeply nuanced.
Positioned as a YMB-Style "Challenge"
YMB is a brewery based in Yokohama with the mission of "connecting people through beer and sports, and spreading smiles." On its official website, it presents a mindset unconstrained by convention under the slogan "Be pirates. Be playful." The brewery itself is also positioned as a "community hub" where people can casually stop by and where the brewing space is open to visitors.
"UTSUROI" can be seen as a beer that reflects that YMB spirit as it is. Rather than a finished form, it is designed with the premise that it will continue to shift and be refined over time, reexamining how Japanese character can be expressed.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThe new release from Yellow Monkey Brewing in Yokohama, UTSUROI (transience), is really interesting.
MugiWow! Just the name UTSUROI already sounds so stylish, doesn't it?
Hop BroExactly. The goal is to explore Japanese Style, based on the idea that Japan should also have a place among the country-named styles.
MugiWhat? There still isn't a fixed form for Japanese Style?
Hop BroThat's the point. They used rice koji and sake yeast, and on top of that they finished it as a Brut beer with zero residual sugar.
MugiZero residual sugar!? So Brut finish means the super-crisp route in the beer world?
Hop BroPretty much. The mouthfeel is clean, and the way the ginjo aroma notes gently rise is what feels so good.
MugiNice! And if it even has melon and pear aromas, you could almost drink it just by smelling it!
Hop BroOn top of that, rice koji, shirataki, and wasanbon are layered together, giving it that crisp yet deep flavor that really feels like a YMB challenge.
MugiThen today, I want to slowly savor this Yokohama-made beer with a glass in hand and really taste this "transience."
