Far Yeast Grapevine 2026 and Azeotrope Grapevine GIN New Release

Far Yeast Brewing Web Store, as well as being launched in beer bars, restaurants, and department stores nationwide. As a new initiative this year, a distilled spirit 'Azeotrope Grapevine GIN' made by upcycling the loss beer generated during the production process of 'Far Yeast Grapevine 2026' will also be launched on the same day. 'Far Yeast Grapevine' is a product that originated from the 'Brewed with YAMANASHI (formerly Yamana Prefecture Support Project)' launched by the craft beer manufacturer Far Yeast Brewing in July 2020. This project aims to promote the charm of Yamanashi Prefecture through collaboration with local producers and businesses. Since 2021, 'Chateau Merisan Koshu Winery' has been involved in this project, and has launched an upcycling product 'Far Yeast Grapevine 2021' using the grapes that were previously returned to the fields after pruning. This year, 'Chateau Merisan Koshu Winery' is also participating in this project, providing the pruning grapes of red wine varieties such as 'Syrah,' 'Muskat Bailey A,' 'Tannat,' and 'Pinot Noir,' and working with Far Yeast Brewing to effectively utilize agricultural products and promote resource recycling. In addition, from October 10 (Saturday) to October 31 (Saturday), the beer bar 'Far Yeast Tokyo' (1-15-6 Nishigotanda, Shinagawa-ku, Tokyo) operated by Far Yeast Brewing will offer a special menu featuring 'Far Yeast Grapevine 2026,' 'Azeotrope Grapevine GIN,' and 'Chateau Merisan Koshu Syrah,' which is made from Syrah used as an ingredient in the products. Through participation in 'Brewed with YAMANASHI,' the company contributes to the revitalization of the region where 'Chateau Merisan Koshu Winery' is located, Yamanashi Prefecture, and promotes sustainable wine production to further revitalize the wine market. About Far Yeast Brewing 'Democratizing beer' Under the mission of 'regaining the diversity and richness of beer that has become uniform and mass-produced through industrialization,' the company has launched three craft beer brands: 'Kagua,' a sake-like ale, 'Far Yeast,' which offers a variety of beer styles to entertain both beer fans and beginners, and 'Off Trail,' which challenges innovative beer making, and is promoting unique beers to the world. https://faryeast.com/ About 'Brewed with YAMANASHI' 'Brewed with YAMANASHI' was launched in July 2020 under the name 'Yamanashi Support Project' with the intention of revitalizing local industries through beer making using local products of Yamanashi Prefecture. In October of the same year, Far Yeast Brewing moved its headquarters from Shibuya, Tokyo to Kozugawa Village, Yamanashi Prefecture, where its brewery is located, and further strengthened its collaboration with local producers and businesses. In 2024, in consideration of the changing situation from 'supporting the local area' to 'co-creation with the local area,' the name was changed to 'Brewed with YAMANASHI.' The company has brewed products using local products such as peaches, grapes, and plums from Kozugawa Village, where the brewery is located, and has been promoting the charm of Yamanashi throughout the country. https://faryeast.com/company/ About 'Far Yeast Grapevine 2026' 'Far Yeast Grapevine' is a product that originated from the 'Brewed with YAMANASHI' project. It is a limited edition product made using grapes from Yamanashi Prefecture. In wine production, pruning is performed to ensure that each grape receives adequate nutrients and develops a concentrated flavor. Pruned grapes have low sugar content and are not suitable for wine production, but they are sufficient for beer and sparkling wine. 'Far Yeast Grapevine 2026' uses pruned grapes from 'Chateau Merisan Koshu Winery' to realize a product that reuses the aromatic pruned grapes. This year, 500 kg of red wine varieties such as 'Syrah,' 'Muskat Bailey A,' 'Tannat,' and 'Pinot Noir' were used, and 2300L of product was brewed. In addition, the juice and grape skins from the pressed grapes were added to the beer during the brewing process, and 'Nelson Sauvin hops,' which have a fragrance reminiscent of white wine, were dry-hopped during the late fermentation stage.