Generally speaking, I’m not a beer drinker. But I am easily duped by gimmicky foods and drinks to try. A recent stay in Japan, one of my top three culinary countries (thus far), reminded me of the emphasis on seasonality of ingredients in Japanese cuisine, as well as how carried away some places get when they’re famous for a particular edible.
Yes, getting carried away is a popular theme throughout the country, so there’s no better place to start than one of my coolest day trips in recent memory, the Daio Wasabi Farm (大王わさび農場), located in Hotaka, Nagano prefecture. I will do more of a detailed post on this place at a later time, but for now, take everything that you believe to be the true flavor of wasabi, and hurl it out the window.
And if someone offers you wasabeer, ehem, wasabi beer, staunchly reject it.
Ah, so we’ve already located the gimmick … right? Time will tell.
Yes, wasabi beer was one of a number of unusual offerings at the farm, tinted green, and flecked with grated wasabi. It had a little bite, but it didn’t help that the flavor of the beer itself was not so pleasant. Still, you go in with an open mind, and you leave for the first time with a simultaneous hangover and nasal decongestant.
Following that brush with Japan’s most famous rhizome, it was time to move on to more stable beer choices. Continuing with the theme of trying regional food, a three-night stay at the Tateshina Shinyu Onsen in Chino, Nagano prefecture both reintroduced me to the joys of sampling nihonshu (日本酒), or what we call in the west as sake, and introduced me to rhubarb beer.
Rhubarb, I hardly know ye. Outside of a pie, I may have only tried your sour root once. However, your flavor lends itself quite well to fill a stein.
Yatsugatake Rhubarb House produced this particular brand, using rhubarb grown at the foot of the Southern Yatsugatake mountain range (link in Japanese). Uncommonly known as the “lemon of the field,” rhubarb, being quite tart, is most commonly use in sauces, dressings, and jams. Though, since beer often has a sour note, I’d say rhubarb was a pretty good flavor profile for this unexpected pairing.
Moving along to the last of the three unusual beers, let’s hoof it to Kanazawa, the largest city in Ishikawa prefecture, on the Sea of Japan. Now, this ingredient is much more widely known, grown, eaten, and imbibed around the world, but usually it’s a glass of wine.
That’s right, I’m talking about grape beer.
In a quest to try the elusive — and expensive — Ruby Roman grape, I visited the Budou no Mori vineyard and restaurant in the Morimoto neighborhood of Kanazawa. Even though I failed in my search that time, I still had a delicious buffet of autumnal specialties, a grape parfait, and yes, even grape beer.
The description on the menu above reads that the grape beer is the pride of Budou no Mori (which means “grape forest”), and is a harmony of the sweetness and slight bitterness of grapes. I’d have to say that description was spot-on, and formed a tie with the rhubarb beer as my favorite of the three (not that wasabi beer ever had much of a chance). Come to think of it, it might as well have been a dessert beer, so I wonder which types of grapes were used.
Would you try any/all of these three beers?