Kikyo Shingen Kuromitsu Black, a collaboration between craft brewer Far Yeast Brewing and Kikyoya, will go on sale on June 14. 330ml (11.16us fl oz) bottle, estimated price 858 yen (including tax).

Kikyo Shingen Kuromitsu Black

Far Yeast Brewing has been conducting the "Yamanashi Support Project" since 2020 to promote the appeal of Yamanashi together with local businesses and producers through beer. The company recycles B-grade products such as peaches, grapes, and other specialty agricultural produce into beer instead of discarding them. This time, upon hearing about the large amount of kinako (soybean flour) scraps, the raw material used to make Kikyo Shingen mochi, that are produced during the manufacturing process, a collaborative product was born, utilizing the kinako scraps.

The "Kikyo Shingen Kuromitsu Black" is made with the same brown sugar and soybean flour used in Kikyo Shingen rice cakes. Despite the deep sweetness of the brown sugar and soybean flour and the rich roasted aroma, this dry stout has a clean, dry taste without a hint of sweetness.


The low alcohol content of 3.5% makes it easy to drink despite its stout style. In order to make sure it tastes good as an alcoholic beverage and has an authentic flavor, brown sugar is added after boiling to reduce the sugar content during the fermentation process, and soybean flour is added after the fermentation process is complete to preserve the aroma.

It is sold at the "Wine Cellar" in CEREO at Kofu Station, "Cafe & Wine Bar Budoshu Ichibankan," Kikyoya's head office kiosk, and other souvenir stores in Yamanashi Prefecture.