NAGANO BREWERY opens new Saison tap Hisho with rice and sake-koji character
NAGANO BREWERY has opened a new tap, Hisho Saison. The beer uses sake koji from Matsuo Shuzo in Shinano Town and Koshihikari rice from Orizora in Kijimadaira Village, highlighting soft rice umami and a subtle koji-driven aroma.
Hop BroToday’s headline is Hisho Saison from Nagano Brewery. A new tap with that name already sounds ready to take off.
MugiWait, Nagano Brewery is the one with the Zenkoji view, right? That’s unfair. Even the scenery sounds delicious!
Hop BroExactly, and they run a circular brewing setup too, using farm-grown ingredients and returning spent grain to the fields as fertilizer.
MugiHold on, sake koji and rice in a beer? My brain just tried to order beer and sake at the same time!
Hop BroThat’s the fun part. It’s a Saison-style beer, so it stays light, crisp, and perfect for the first drink on a hot day.
MugiWhat even is ingredient definition here? Since when does a drink have an outline?
Hop BroIt just means the soft rice umami and the gentle aroma from the sake koji come through clearly instead of getting lost.
MugiOhhh, so if it smells soft and drinks clean, that’s basically first-pour material. Summer lineup secured!
Hop BroAnd with Matsuo Shuzo and Orizzola involved, it’s a real local ingredient duo that puts Nagano straight into the glass.
MugiWow, if the taproom has it on June 20 and 21, I want in. Hisho sounds like it could lift my mood and my feet.
Hop BroI can already imagine that gentle koji aroma showing up after the crisp first sip. My throat is preparing for duty.
MugiI’m done for. I can already see myself toasting with Hisho. Pour me that first glass!
NAGANO BREWERY in Ojoji, Nagano City, has opened a new tap called Hisho Saison. The brewery is based in an area overlooking Zenkoji Temple and operates with an own-farm, circular brewing model.
The new tap is brewed with sake koji from Matsuo Shuzo in Shinano Town and Koshihikari rice from Orizora in Kijimadaira Village. In the brewery's post, the beer is described as offering the gentle umami of rice and a subtle aroma derived from the sake koji, with a crisp, refreshing drinkability that makes it a good first pour on a hot day. The Saison style suggests a beer that is light on its feet while still showing clear ingredient-driven character.
That approach fits the brewery's wider work in Nagano City. NAGANO BREWERY uses hops and fruit grown on its own farm, returns spent grain to the farm as fertilizer, and builds beers around the local landscape and agricultural cycle. The result is a beer that reflects place as much as process.
Taproom hours for this week are June 20, 12:00-20:00, and June 21, 12:00-18:00.
Reference: Instagram post / Official site
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s headline is Hisho Saison from Nagano Brewery. A new tap with that name already sounds ready to take off.
MugiWait, Nagano Brewery is the one with the Zenkoji view, right? That’s unfair. Even the scenery sounds delicious!
Hop BroExactly, and they run a circular brewing setup too, using farm-grown ingredients and returning spent grain to the fields as fertilizer.
MugiHold on, sake koji and rice in a beer? My brain just tried to order beer and sake at the same time!
Hop BroThat’s the fun part. It’s a Saison-style beer, so it stays light, crisp, and perfect for the first drink on a hot day.
MugiWhat even is ingredient definition here? Since when does a drink have an outline?
Hop BroIt just means the soft rice umami and the gentle aroma from the sake koji come through clearly instead of getting lost.
MugiOhhh, so if it smells soft and drinks clean, that’s basically first-pour material. Summer lineup secured!
Hop BroAnd with Matsuo Shuzo and Orizzola involved, it’s a real local ingredient duo that puts Nagano straight into the glass.
MugiWow, if the taproom has it on June 20 and 21, I want in. Hisho sounds like it could lift my mood and my feet.
Hop BroI can already imagine that gentle koji aroma showing up after the crisp first sip. My throat is preparing for duty.
MugiI’m done for. I can already see myself toasting with Hisho. Pour me that first glass!
