Hitachino Nest Weizen 330ml x 24

When Toshiyuki and Youichi Kiuchi launched craft beer production in 1996, they did so inside a sake brewery their family had operated since 1823 — and the Weizen carries that institutional memory forward. Brewed at Nukada Brewery in Naka City, Ibaraki, using medium-soft well water drawn on-site, the beer draws on a grain bill of malted wheat, torrified wheat, and flaked wheat alongside pale malt, producing the hazy, protein-rich body characteristic of the style. Ibaraki Prefecture historically supplied roughly 27% of Japan's domestic beer-barley crop, and Kiuchi mills its own malt on-site before a saccharification rest of approximately 40 minutes. Fermentation proceeds in stainless steel at approximately 20°C; the beer is left unfiltered and bottle-conditioned, meaning live yeast sediment continues developing character in the bottle — a deliberate choice that keeps the mouthfeel round and the carbonation fine-bubbled. At 5.5% ABV and 13 IBU, bitterness is intentionally restrained, letting the wheat-driven softness and spice adjuncts — coriander, orange peel, nutmeg, and orange juice — carry the aromatic register. What separates this from European wheat beer benchmarks is institutional: no Western craft brewer applies sake-house water management and centuries of fermentation discipline to a witbier format at this scale.