Exploring Original Japanese Beer Styles Vol. 29: Kanako Takagi from Heiwa Shuzo

Challenges in brewing beer with sake kasu are revealed.

Known famously for its sake, Heiwa Shuzo's efforts to utilize sake kasu (sake lees) in beer production are explored in detail. Surprisingly, using sake kasu is technically very difficult, leading to a series of unexpected troubles throughout the manufacturing process.

We get closer to the secrets of unique flavors created by koji and sake kasu.

The episode discusses the trial and error of incorporating distinctively Japanese ingredients into beer, such as acidic brews using white koji and a luxurious Dunkelweizen made with sake kasu. The hosts show great interest in the possibilities of new flavors emerging from these unique ingredient combinations.

'Unexpected' events from the brewery floor are brought to light.

There is a segment describing a desperate situation where liquid simply stopped flowing during the mashing process. Please listen to the full episode to hear about the gritty efforts required to pursue the ideal flavor—known only to the brewers themselves—and the charm of the beer that was successfully completed as a result.