Tohoku University's Graduate School of Agricultural Science and Rikyu Co., Ltd. are set to release the fourth edition of their jointly developed craft beer, Kawatabi Cold IPA, brewed using rice grown at the university's Kawatabi Field Centre. The beer is produced at Rikyu's Kibo no Oka Brewery.

This year's collaboration goes further, introducing a resource-circulation scheme. Spent grain left over from the brewing process is fed to cattle raised at the Kawatabi Field Centre, and the beef from those cattle now appears on the menu at Rikyu's restaurants.

Craft Beer "Kawatabi Cold IPA"

Beer Style: Cold IPA (made with Hitomebore rice from the Kawatabi Field Centre)
Alcohol Content: 5.5%

The defining characteristic of a Cold IPA is its use of lager yeast. While IPAs are typically brewed with ale yeast, Cold IPA uses lager yeast and undergoes a long, cold fermentation process, resulting in a crisp flavour. As a secondary ingredient, Hitomebore rice harvested at the Field Centre lends a gentle sweetness to this beer, while hop-derived fruity and citrusy notes give it a distinctively dry finish.

Rikyu Menu Featuring Sendai Beef from Tohoku University's Kawatabi Field Centre

Sendai Beef Sukiyaki Rice Bowl Set Meal

Made with tender cuts such as loin, shoulder loin, round, and brisket, seasoned with Rikyu's special sukiyaki sauce, and served with "Maximum Koi Tamago" eggs known for their rich, deep-yellow yolks and full-bodied flavour.

　

Sendai Beef Steak with Sendai Miso and Red Wine Sauce

Made with lean cuts such as shoulder and round, this dish is finished with an original blend of red wine sauce and award-winning Sendai miso from Miyagi Prefecture's Konno Brewery.

　

Sendai Beef Braised in "Hind Shank" Craft Beer

Made with shoulder loin, thigh, shank and other cuts, this dish is slowly braised in a special sauce made with "Hind Shank," a craft beer brewed at Rikyu's own Kibo no Oka Brewery.

　

Sendai Beef Skewers Marinated in Sendai Miso and Sake Lees

Cuts such as rib eye, chuck and brisket -- meats that offer rich umami from their marbling and a juicy texture -- are marinated in a sauce made primarily from Sendai miso and junmai daiginjo sake lees from Miyakanbai in Osaki City. They are then grilled on skewers.

　

Large Sendai Beef "Senbei" Crackers

Made with meat from the thigh and shoulder cuts, these large, colourful crackers are pressed and baked as-is, offering a crispy texture and the distinctive aroma of Sendai beef.

　

The Kawatabi Cold IPA and the five Sendai beef dishes featured above will go on sale at Rikyu restaurants and other outlets from September 11. A portion of the proceeds will go towards the Tohoku University Fund and will be used to support education and research activities. For more information, please visit the links below.

Information in Japanese