Kirali Brewery highlights Kabuki (Sakekasu Hazy) brewed with Chiyonosono sake lees
Kirali Brewery in Yamaga, Kumamoto introduced Kabuki (Sakekasu Hazy), a craft beer made with sake lees from Chiyonosono Shuzo. The brewery describes it as smooth, fruity, and lightly bitter, with a strong hop aroma.
Hop BroThere’s a standout new release from Yamaga: Kabuki (Sake Lees Hazy) from Kirari Brewery. It uses sake lees from Chiyonosono Sake Brewery, which is a pretty bold move.
MugiWait, beer with sake lees? That’s a detour through sake if I’ve ever heard one! What does that even taste like?
Hop BroThat’s the fun part. Kirari Brewery is all about local crops and the seasons, so they turn Yamaga ingredients into the beer’s whole identity.
MugiOhhh! And the name Kabuki is dramatic too. Is it tied to the flair of Yachiyoza or something?
Hop BroExactly. It’s named after the glamour of kabuki performed at Yachiyoza, and it’s the fourth Yamaga Ale release in their local specialty series.
MugiBut then you say Hazy and dry hopping and my brain clocks out. Dry hopping means what, exactly?
Hop BroSimple version: you add hops after fermentation to boost aroma. Here they leaned hard on Mosaic for a passion-fruit aroma that really pops.
MugiThat sounds dangerous in the best way. And they split the sake lees into two additions, right? That silky mouthfeel sounds almost unfair.
Hop BroYep. The sake lees give it haze and softness, the bitterness stays low, and at 6.5% Hazy strength, it’s built to showcase aroma and sweetness.
MugiIf it’s not too bitter, I’m in. Pair it with grilled fish and suddenly beer with Japanese food makes total sense to me.
Hop BroAnd they even suggest enjoying it alongside sake. With the lees-derived umami and fruity haze character, it’s great at the table.
MugiNow I’m hungry and thirsty. A beer that packs Yamaga’s culture and ingredients into one glass is local reward mode for me. Let’s go get one!
A local ingredient-led beer
Kirali Brewery, based in Yamaga City in Kumamoto, says it aims to brew craft beer with local agricultural products and the changing seasons in mind. In its latest Instagram post, the brewery introduced "Kabuki (Sakekasu Hazy)," a beer made with sake lees from Chiyonosono Shuzo, a long-established sake brewery in the same city.
How the beer is built
According to Kirali's official product page, the beer is defined by the cloudy look and smooth mouthfeel that come from the sake lees. The brewery adds the lees twice during the brewing process and uses a generous amount of Mosaic hops for dry hopping, aiming for a bright, fruity character reminiscent of passion fruit. The beer comes in at 6.5% ABV, with restrained bitterness and a strong emphasis on aroma and sweetness.
A beer tied to Yamaga's culture
The name "Kabuki" is linked to the graceful, theatrical feel of kabuki performances at Yachiyoza, a nationally designated Important Cultural Property in Yamaga. That connection gives the beer a clear local identity: Yamaga's sake brewery, its cultural heritage, and its craft beer scene are all brought together in one bottle.
Kirali also positions the beer as the fourth release in its "Yamaga Ale Beer" series, built around local ingredients from the city. On the pairing side, the brewery suggests Japanese dishes such as grilled fish, and even recommends enjoying it alongside sake. The result is a beer that appears designed not only as a seasonal release, but also as a bridge between sake lees, hop-driven aromatics, and everyday food pairing.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThere’s a standout new release from Yamaga: Kabuki (Sake Lees Hazy) from Kirari Brewery. It uses sake lees from Chiyonosono Sake Brewery, which is a pretty bold move.
MugiWait, beer with sake lees? That’s a detour through sake if I’ve ever heard one! What does that even taste like?
Hop BroThat’s the fun part. Kirari Brewery is all about local crops and the seasons, so they turn Yamaga ingredients into the beer’s whole identity.
MugiOhhh! And the name Kabuki is dramatic too. Is it tied to the flair of Yachiyoza or something?
Hop BroExactly. It’s named after the glamour of kabuki performed at Yachiyoza, and it’s the fourth Yamaga Ale release in their local specialty series.
MugiBut then you say Hazy and dry hopping and my brain clocks out. Dry hopping means what, exactly?
Hop BroSimple version: you add hops after fermentation to boost aroma. Here they leaned hard on Mosaic for a passion-fruit aroma that really pops.
MugiThat sounds dangerous in the best way. And they split the sake lees into two additions, right? That silky mouthfeel sounds almost unfair.
Hop BroYep. The sake lees give it haze and softness, the bitterness stays low, and at 6.5% Hazy strength, it’s built to showcase aroma and sweetness.
MugiIf it’s not too bitter, I’m in. Pair it with grilled fish and suddenly beer with Japanese food makes total sense to me.
Hop BroAnd they even suggest enjoying it alongside sake. With the lees-derived umami and fruity haze character, it’s great at the table.
MugiNow I’m hungry and thirsty. A beer that packs Yamaga’s culture and ingredients into one glass is local reward mode for me. Let’s go get one!
