Oryzae Brewing Highlights Allergy-Free Event “Shokuketsu”
Wakayama-based Oryzae Brewing has shared the second installment of its Instagram series about “Shokuketsu,” an allergy-free event. The brewery’s approach to rice-koji brewing and gluten-free beer offers a natural connection to an event focused on making food experiences more accessible.
Hop BroOryzae Brewing in Wakayama has shared part two of its introduction to the allergy-friendly event called Shokuyu.
MugiWow, a brewery is highlighting an allergy-friendly event? I really want to hear more!
Hop BroIt is a nano brewery founded in 2019 that brews with rice koji as its base instead of malt.
MugiWhat?! Rice koji makes me think of amazake. Can a gluten-free beer still taste like beer?
Hop BroGluten is a protein found in wheat and related grains. Oryzae ferments rice koji with yeast, enabling beer made without barley.
MugiI see! Koji and yeast are the fermentation duo—like tiny microbial teammates working together!
Hop BroIts flagship, Oryzae Malt Pale Ale, suggests apricot, banana, and melon, followed by a cotton-candy finish.
MugiCotton candy in a beer?! In my head, a festival stall and beer bar just merged!
Hop BroThey also offer barrel-fermented Parallels IPA and JAPANESE WHITE No.9. For Shokuyu’s date and venue, check the latest official updates.
MugiGot it! Shokuyu expands food choices, and rice-koji beer sounds delicious—let’s plan a future toast!
Oryzae Brewing in Wakayama has published the second installment of an Instagram series titled “A Story About the Allergy-Free Event ‘Shokuketsu.’” The post introduces the event as a gathering designed with food allergies and dietary considerations in mind. The available post information does not specify a date, venue, or vendor list, so anyone interested should check the brewery’s latest social media updates or the event organizer’s announcements.
Founded in Wakayama City in 2019, Oryzae Brewing is a nano-brewery specializing in beer made primarily with rice koji. Unlike conventional beer, which relies on malted barley, the brewery produces beer without malt or wheat and focuses on rice-derived ingredients. Its official website describes a brewing process based on koji and yeast rather than added artificial enzymes.
One of its flagship beers, Oryzae Malt Pale Ale, uses Oryzae malt made from rice koji, rice koji, sugars, and hops. The brewery describes aromas reminiscent of apricot, banana, melon, apple, and kumquat, followed by a sweet, cotton-candy-like finish. Its lineup also includes Parallels IPA, fermented first in oak barrels and then conditioned in the bottle, as well as JAPANESE WHITE No.9.
The connection between Shokuketsu’s focus on inclusive food experiences and Oryzae Brewing’s ingredient-conscious approach is clear. Further details about the event will be worth watching through the brewery’s official channels.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOryzae Brewing in Wakayama has shared part two of its introduction to the allergy-friendly event called Shokuyu.
MugiWow, a brewery is highlighting an allergy-friendly event? I really want to hear more!
Hop BroIt is a nano brewery founded in 2019 that brews with rice koji as its base instead of malt.
MugiWhat?! Rice koji makes me think of amazake. Can a gluten-free beer still taste like beer?
Hop BroGluten is a protein found in wheat and related grains. Oryzae ferments rice koji with yeast, enabling beer made without barley.
MugiI see! Koji and yeast are the fermentation duo—like tiny microbial teammates working together!
Hop BroIts flagship, Oryzae Malt Pale Ale, suggests apricot, banana, and melon, followed by a cotton-candy finish.
MugiCotton candy in a beer?! In my head, a festival stall and beer bar just merged!
Hop BroThey also offer barrel-fermented Parallels IPA and JAPANESE WHITE No.9. For Shokuyu’s date and venue, check the latest official updates.
MugiGot it! Shokuyu expands food choices, and rice-koji beer sounds delicious—let’s plan a future toast!
