Citrus forward IPA hopped with Chinook, Simcoe, Cascade, Citra and Mosaic to completement Yuzu juice going in during fermentation.6.3% ABV, 60 IBU
Wheat Ale w/ Ube and Blackberry
Inspired by Makgeolli, the oldest alcoholic beverage in Korea, Makkoli Gose is a sour gose ale aged in an oak foudre with Unshiu Mikan (mandarin orange peel), jasmine flowers, and Koji rice. This collaboration features flavors and aromas of dried citrus peel and jasmine flowers with a clean finish.
In Nara, they have a traditional Japanese beverage called “Daranisuke” . It has been made for about 1,300 years, and the main ingredient is Kihada leaf. Dharani Kihada Hojicha Cream is a nitro cream made with a toasted green tea blend from Japan, a hint of vanilla bean and served from a nitro faucet
A hazy IPA with the addition of Kuromoji Wood/Oil
West Coast IPA w/ Japanese Pine. Utilizing Japanese pine w/ Idaho 7 and Centennial hops. Earth and spice from the pine combine with citrus from the Idaho 7 for an aroma reminiscent of deep forest. A subtle amount of Centennial layers more citrus and pine underneath. ABV: 7.0% IBU: 75
Oregon & Japanese Seaweed Gose featuring Wakame seaweed from Japan and Dulse seaweed from Oregon. It will be a lightly tart gose with the salinity coming from the seaweed. There will be a light fruitiness from the Lorien and Loral hops which are grown in the Willamette valley.
Haskap Gose with Shiso added in a firkin.
Tart Apple Hazy IPA brewed with Son of the Smith Cascade hops and Apple Juice. Fermented with a thiol boosting yeast strain called Tropics. Dry hopped with Ekuanot, Citra and Phantasm. Abv: 7.0 %
Brewed with amino acid from Japanese fish and citrus
Lager with Japanese Hoshigaki (dried persimmon) and green tea
An elegantly hopped and hazy IPA brewed with traditional Japanese sweet Amacha tea sourced from Hydrangea plants – or in Kanji, purple sunflower. Its aromatic Honshu-grown leaves are first sun-dried, fermented and then fully steeped, exuding a natural sweetness and astringency. Those coupled with the beer's soft malt base and bright, fruit-forward hops give way to an accentuated and gorgeously layered hazy. 6.5% ABV
A smoothie sour style beer brewed with Japanese Plum and Japanese Lime 4.5% abv
Katsuobushi Schwarzbier is a dark lager made with umami-rich bonito, a classic Japanese preparation that involves cooking, smoking, fermenting, and drying skipjack tuna. An addition of smoked malt, a signature of Fujizakura, yields a richly aromatic nose that contrasts a surprisingly light body and otherwise soft and delicate profile. 4.9%
acid forward wheat ale with Yuzu and Centennial. 5.5% ABV, 5 IBUs.
Hazy IPA with Sansho Pepper
Cold IPA Infused With Wasabi. Description: This Cold IPA exhibits zesty, tropical & stone fruit aromas from New Zealand Wakatu and Nectaron hops, before being cold steeped on 20 pounds freshly ground wasabi rhizome. The wasabi provides pungent floral & spice aromatics that gently compliment the assertive dry hopping regiment, creating a one of a kind drinking experience.
A Gin based spirit with Matcha tea, notes of Juniper, Raspberry and Cardamom.
Citrus cider with yuzu kosho and Fukuoka kabosu
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