Hitachino Nest Dai Dai Ale 330ml x 24

When Toshiyuki and Youichi Kiuchi launched craft beer production in 1996, they were working inside a sake brewery founded in 1823 — and the Dai Dai Ale reflects that dual identity directly. Dai dai (橙) is the bitter Seville-type orange central to Japanese New Year ritual, and its fresh juice and peel drive the citrus architecture of this ale in a way that distinguishes it sharply from European witbier peers using dried peel alone. Brewed at the Nukada Brewery in Naka City, Ibaraki Prefecture, the beer draws on medium-soft well water drawn on-site — a water profile that keeps bitterness low and allows the fruit and spice adjuncts to read cleanly. Fermentation proceeds in stainless steel at approximately 20°C; the beer is unfiltered and bottle-conditioned, leaving active yeast sediment that continues to develop the spice-forward character in bottle. The grain bill follows the Belgian witbier template — malted wheat, torrified wheat, and pale malt — but the adjunct selection is entirely Japanese in orientation, with dai dai orange replacing the standard sweet orange peel of the Flemish tradition. What no Western witbier producer does: the Kiuchi family's 200 years of koji and rice-fermentation knowledge sits institutionally behind every fermentation decision here, even in expressions that don't use rice directly. As a non-vintage, year-round release, drink fresh to preserve the volatile citrus oils.