Today, December 21, is the day of the winter solstice, the day with the shortest daylight hours of the year.
In Japan, there is a custom of eating pumpkin, which has excellent preservation properties and high nutritional value, to positively overcome the severe winter with cold and long days and nights.
On the winter solstice, which is the day when "the yin ends and the yang turns to the yang,"
brewed "Ichiyoraihuku" at a brewery in Kawagoe with various expectations.
The pumpkin used was a Kokonoe chestnut from Biei, Hokkaido. Kyodo Trading Co., Ltd. handles cutting, packaging, and shipping.
Only out-of-spec pumpkins that are not marketable due to their shape or blemishes are used as ingredients for the beer. Craftsmen manually peel and preprocess them in a food processor before adding them to the brewery at the winter solstice.
Photo: Transferring the first wort
Fermentation begins today, and the wort will enter the maturation period in about a week.
The beer that will be finished after the long maturation period will be released on Setsubun day, the day of the turn of the season.
We hope to be able to share a toast with you in person as soon as possible.
Ingredients: malt, hops, pumpkin, lactose, cinnamon, vanilla bean
Beer Style: Imperial Kabocha Pie Milk Stout
Alcohol Content: 9.0%