〈Brewer's Note〉 1,000 yen flat rate

We’ve brewed a commemorative beer for the 30th anniversary of Sake no Daiso, a Kobe liquor store that has supported us since our very beginning.

“A lemonade-like beer that captures that nostalgic feeling of hanging out in Kobe when I was a student.”

“A beer with a pastel green and yellow hue, featuring a slight edge to its color profile.”

Daiso rose to the challenge through the reconstruction and recovery efforts following the Great Hanshin Earthquake. That was in 1994. As it happens, I was born in that same year of Heisei 6 (1994), and now I have the honor of helping celebrate this wonderful milestone. We’ve distilled our own sense of hope into this refreshing brew that feels like a breath of fresh air.

〈H6⇔R6〉
Both I and Sake no Daiso began our respective journeys in 1994 (Heisei 6). It’s not just some casual reason that they’ve supported us from the start—it’s not just because I was born in '94.

“We want to spread the culture of fine spirits.”

With this conviction, determination, and grit, Daiso has kept running in the streets of Kobe, even taking on the new challenge of selling mead—a truly “foreign” alcohol. Having kept on running ourselves to live up to that dedication, we were able to reach this wonderful milestone with Daiso in 2024 (Reiwa 6).

〈Tasting Note〉
The refreshing aroma of lemon peel is supported by yeast esters and the calm, green scent of Japanese peppermint. The star anise is likely hidden somewhere; since I, its creator, have lost track of it, surely it must be off on a journey somewhere and will return soon.
There’s a lactic acidity, and the finish is slightly bitter, reminding you that this is indeed a beer. Look out at the sea, or look up at the mountains. Of course, you’re also welcome to toast while looking at the Kobe Port Tower.

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Style: Sour Ale with Lemon peel

ABV (Alcohol by Volume): 4%

Carbonation: Yes

Contents: 375ml

Ingredients: Barley malt, lemon peel, Japanese peppermint, star anise

Sweetness (10-point scale): 2 (Dry)

Serving Temperature: Well-chilled (4-8℃)

〈Brewing Details〉
We used a very simple malt base with Comet, a single hop variety that evokes hints of orange and lemon. By using Philly Sour at low fermentation temperatures, we achieved a gentle acidity and a soft, refined ester profile. As for the star anise used in the kettle, perhaps it flew off somewhere—or maybe only those with a sensitive palate will find it playing a supporting role.
The lemon peel and Japanese peppermint were infused just before fermentation ended. We focused on crafting something truly elegant.

〈Naming〉
Since the name is “Sake no Daiso,” we took the name from the 100-yen shop “Daiso.” We thought it fit the price point perfectly, so it’s a 1,000-yen flat rate.

It would be great if you could find it at a bar for 1,100 yen per pint or glass, but it would be tacky for us to say so ourselves, so please let us know if you find it. We’ll have to go have a drink.