Far Yeast Sumomo Salty Sour／山梨のソルダムをたっぷり使ったフルーツゴーゼ！

Far Yeast Sumomo Salty Sour / A fruit gose made with plenty of Sumomo salt and sour from Yamanashi!

Far Yeast Brewing will begin selling a limited quantity of "Far Yeast Sumomo Salty Sour" made with plums from Kikushima Seiyodo East Branch, a plum farm in Fuefuki City, Yamanashi Prefecture, on Tuesday, September 2, 2025.

■Plum fruit gose from "Brewed With Yamanashi" that captures the charm of Yamanashi!
"Far Yeast Sumomo Salty Sour" is a fruit gose made with "Soldam" plums grown by Kikushima Seiyodo East Branch, a plum farm in Fuefuki City. We switched from last year's popular Oishi Wase variety to Soldam, and added 400kg of Soldam to the beer using the same recipe as last year.
We also visited the site to harvest Soldam.


■The "Soldam" plum used in "Sumomo Salty Sour," a fruit gose with the refreshing acidity and sweet aroma of plums, is a variety characterized by its intense acidity, which turns bright red when ripe. Two types of yeast are used to further enhance the refreshing acidity and aroma of the Soldam. The addition of "salt," a characteristic of gose beer, creates a fruit gose with a light and easy-to-drink taste. While keeping the alcohol content at 4.5%, it strikes a perfect balance between juicy fruitiness and saltiness, resulting in a drinkable and refreshing drink.
*Since a lot of unripe Soldam is used, it is close to the color of beer, but the flavor is maximized.

Far Yeast Sumomo Salty Sour will begin shipping to beer bars, restaurants, and liquor stores nationwide from Wednesday, September 3rd, and will be available on the Far Yeast Brewing official online store from Thursday, September 4th.

[Product overview]

Far Yeast Sumomo Salty Sour
(Far East Plum Salty Sour)
Sales start date: Tuesday, September 2nd
Suggested retail price: Open price Ingredients: Malt (made in Germany), plums (produced in Fuefuki City, Yamanashi Prefecture), sugar, salt, hops Alcohol content: 4.5%
IBU: 10
Style: Fruited Gose With Sumomo
Product: Happoshu (malt content: 50% or more)
Brewery: Far Yeast Brewing (Kosuge Village, Yamanashi Prefecture)
Specifications: 350ml can / 15L keg ​​(stainless steel)
Official Online Store

■About Soldam from Kikushima Seiyodo East Branch
In collaboration with Green Neighbors Hard Cider in Iwate Prefecture, we plan to release a hard cider made using the same Soldam in late October.
Green Neighbors Hard Cider
https://greenneighbors.jp/
 *More details will be provided at a later date.

■ Kikushima Seiyodo East Branch
"I believe that plums are a part of Yamanashi's culture. If the plum fields were to fall into disuse, one of the livelihoods that has been built by our ancestors for generations would also be lost. I didn't want to let that happen," he said, and so he started his business in Sakaigawa, Fuefuki City. His family home in Kofu City, Yamanashi Prefecture, is a wholesale confectionery store called "Kikushima Seiyodo." As Fuefuki City is located east of Kofu, he named his shop "Kikushima Seiyodo East Branch."

Kikushima Seiyodo East Branch: https://www.higashishiten.com/

We interviewed Mr. Kikushima of Kikushima Seiyodo East Branch.

-How many plums are you currently growing?/Kikushima-san <br>I grow six varieties of plums, and the area covered is three hectares.
*1 hectare: 3000 tsubo (approximately 6000 tatami mats)

・What kind of people are there? / Kikushima-san
We have wholesalers, supermarkets, and greengrocers. We also have individual customers and restaurants visit us, so we can accommodate any size request.
・What are the difficulties in raising them? / Kikushima
There are many things to work on, but it's important to keep an eye on the temperature and rainfall. Also, it's important to determine the right time to harvest. Even if you grow them carefully, if you miss the right time to harvest, all your hard work will be for nothing.

・How he got connected with our company / Kikushima-san
We received an inquiry from Mr. Takai of your company. After meeting him in person, we decided to harvest the Oishi Wase grapes, taking into consideration the timing.
*2024 is Oishi Wase


・Impressions when I connected with Kikushima and tried harvesting / Takai
From the moment I saw the website, I was strongly impressed by Kikushima's kindness and passion. I actually joined him in the harvest and was deeply moved by how his personality is reflected in the plums he produces.

・Impression of product label design / Kikushima
The plum colors and illustrations give it a more craft-like and warm feel, and I could sense the attention to detail that went into it.

・Points I focused on and struggled with / Takai
The plums themselves were incredibly delicious, so I intentionally kept the recipe simple to bring out their best qualities.


・Difficulties/Takai
The key to balancing the acidity is using two types of yeast, Philly Sour and US-05. It was difficult to balance the saltiness of a gose with the sweet character of plums and acidity.

・People who should drink this: Takai
I would recommend this to anyone who has never tried plums. It has a fruity and gentle flavor that overturns the image of plums as being sour, so it is recommended not only for those who don't like craft beer or alcohol, but also for women who want to enjoy a lighter drink.

・What kind of developments do you have in mind for the future? / Kikushima-san and Takai-san
Kikushima: We are not making full use of our current field, so we will focus on growing plums on this scale.
Takai: There are many different varieties of plums, each with its own unique character. We would like to try new varieties and express the charm of plums in new ways, such as barrel aging and distilled spirits.

Center: Kikushima-san from Kikushima Seiyodo East Branch. On the left and right are our company members: Takai (right) and Komatsushiro (left)



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