HEIWA CRAFT Sansho Golden Ale
平和クラフト 山椒ゴールデンエール
White-grape lift, crisp golden malt and a gentle sansho finish. A food-minded golden ale brewed with Wakayama budō sansho.
Malt, soft water and budō sansho: Wakayama in one bottle.
Instead of using high alcohol or heavy bitterness to compete with the spice, this beer starts from a light golden-ale base. That leaves space for the white-grape aroma and gentle tingle of budō sansho.
Wakayama budō sansho
More aromatic than aggressively hot: white grape and citrus lead, followed by a controlled, gentle tingle.
Soft water from the Kōya mountain system
Kishigawa spring water, also used for KID sake, supports a soft palate and a clean finish.
A sake brewery's fermentation discipline
Founded in 1928, Heiwa Shuzou carries its precision in temperature and fermentation into a bright, clean ale.
Read the beer in four stages, from aroma to finish.
Fruit comes first. Malt and gentle bitterness support the centre, then a restrained sansho tingle appears in the finish. The botanical never overwhelms the beer; it helps reset the palate for the next bite.
A slightly hazy, copper-tinged gold with a fine white head.
White grape, lemon and citrus over crisp malt and a faint peppery accent.
A light, refreshing medium body with mild malt sweetness and restrained bitterness.
Clean and crisp, with a refined sansho tingle emerging as the beer develops.
A beer that supports the dish rather than pushing past it.
The natural setting is delicately flavoured food. White-grape and citrus notes meet the dish, while the clean finish and gentle tingle prepare the palate for the next bite.
Delicate Japanese dishes and fish
Sashimi, sushi and steamed fish: the beer adds citrus and sansho without masking the main ingredient.
Grilled chicken and miso
Light char and sweet-savoury seasoning meet crisp malt and a restrained peppery lift.
A French course
Fruit-led aroma and a light body can refresh the palate between meat, sauce and the next element on the plate.
Aroma freshness is part of the product design.
Continuous cool handling, from transport through service, helps preserve the delicate aroma of budō sansho and the beer’s clean profile.
This expression is supplied in bottle, not draught format.
Keep the product cool through transport, storage and service.
The stated shelf life is five months from dispatch.
Wakayama beer shaped by the discipline of a sake brewery.
Heiwa Shuzou was founded in Kainan, Wakayama, in 1928. It produces KID sake, Tsuru-Ume liqueur and HEIWA CRAFT from the same site, using fermentation and temperature-control experience developed in sake brewing.
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