Far Yeast Brewing’s seasonal and limited releases are where the brewery steps beyond its permanent Tokyo and KAGUA collections.

These beers may explore a particular ingredient, place, brewing tradition, agricultural project, or collaboration. Some will return in future seasons. Others may appear only once.

Wine Stop will add new Far Yeast limited releases to this page whenever they become available.

The first is Mori to Mori Rice Ale—a beer that brings together Japanese rice, sake yeast, modern hops, and the agricultural landscape of Hokuto City.

MORI TO MORI RICE ALE

A Meeting of Sake and Beer

Mori to Mori is not simply a beer brewed with rice.

It is a crossover between beer and sake, made with rice grown in Hokuto City, Yamanashi Prefecture, and fermented with sake yeast.

The sake yeast produces a fruity, gently sweet ginjo-like aroma, while Citra and Amarillo hops contribute citrus and fresh hop character. The palate finishes dry, crisp, and lightly bitter.

The result still drinks like beer—but carries an unmistakably Japanese fragrance and identity.

Why We Like It

Mori to Mori is unusual without becoming difficult.

The rice does not make it sweet or heavy. It gives the beer delicacy, smoothness, and a clean structure. The sake yeast adds aromas reminiscent of ripe pear, apple, melon, and Japanese ginjo sake, while the hops bring citrus lift and refreshing bitterness.

At 6.5% alcohol, it has enough depth to drink slowly, but it remains dry and extremely food-friendly.

This is a beer for sake drinkers, curious wine drinkers, and anyone interested in tasting something that could only have come from Japan.

Beer with a Connection to Place

Hokuto City sits in Yamanashi Prefecture and is known for its abundant, exceptionally clean water.

Rice cultivation has long been part of the area’s agricultural life. Maintaining rice fields and irrigation channels does more than produce a crop—it also helps preserve the local water system, farming landscape, and surrounding environment.

Mori to Mori was created in support of the farmers continuing that work.

The beer uses rice grown in Hokuto City, including rice supplied by local growers and agricultural organizations working to protect regional farming and expand awareness of the area’s high-quality rice.

Its name carries the idea of rice cultivation helping to protect Hokuto and its natural environment.

This is not sustainability added as a marketing phrase. The agricultural story is the reason the beer exists.

What It Tastes Like

Aromatic and fruity, with notes that may remind you of:

• Pear and crisp apple
• Melon and white flowers
• Ginjo sake
• Citrus peel
• Fresh hops
• Soft grain

The palate is smooth and lightly fruity at first, followed by a dry, refreshing finish and restrained bitterness.

It is more aromatic than an ordinary rice lager, but lighter and drier than many strong specialty ales.

Food Pairings

Mori to Mori was created to accompany everyday food.

Its dry finish and gentle bitterness make it especially good with Japanese dishes, fried foods, grilled meats, seafood, rice dishes, and foods with savory or lightly sweet sauces.

Try it with:

Sushi and sashimi
Yakitori
Tonkatsu
Tempura
Gyoza and dumplings
Grilled fish
Teriyaki chicken
Ramen and noodles
Burgers
Fried chicken
Miso-based dishes
Salty snacks

For Wine Stop’s EATS by Wine Stop pairings, Mori to Mori fits especially well with:

Sushi & Poke
Dumplings, Noodles & Korean BBQ
Fried Chicken
Burgers & Fries

Style

Free-Style Sake-Yeast Beer / Rice Ale

This is not a conventional Japanese rice lager.

It is a specialty ale brewed with local rice, sake yeast, and modern aromatic hops.

Alcohol

6.5% alc.

Bitterness

15 IBU

Ingredients

Malt, hops, rice grown in Hokuto City, sugars, and yeast

Hops

Cryo Citra and Amarillo

Awards

Bronze Award, Experimental Beer Category — Asia Beer Championship 2025

Silver Award, Experimental Beer Category — Asia Beer Championship 2024

Serve It Like This

Serve chilled, but not ice-cold.

A wine glass, tulip glass, or small stemmed beer glass will allow the sake-derived fruit aromas and citrusy hops to open fully.

Because of its delicate aroma and dry structure, Mori to Mori can also be served at the table in the same way you might serve a fragrant sake or a crisp white wine.

Store in a cool, dark place. Refrigeration is recommended.

The Wine Stop Take

Mori to Mori is exactly what a limited release should be.

It is not a familiar beer with a different label. It begins with a particular place, a particular crop, and a reason for being made.

Rice from Hokuto City gives it delicacy. Sake yeast gives it its fragrant Japanese character. Citra and Amarillo hops keep it bright, modern, and recognizably beer.

It supports local agriculture, carries the flavor of Japan, and introduces a drinking experience that sits somewhere between a dry ale and an aromatic ginjo sake.

Limited releases disappear.

That is part of what makes discovering them worthwhile.