Announcement of the tap opening for “Saison Sayuri” at Takadanobaba Taproom, scheduled to be served from March 21
In an Instagram post from Baird Beer Takadanobaba taproom, the start of service for the seasonal limited “Saison Sayuri” was announced. The post said it is scheduled to be tapped from March 21, and introduced its spicy, lively aroma and bold dry finish at 6.0% ABV.
Hop BroBaird in Takadanobaba has put out a tap-opening notice for Saison Sayuri. It looks like it’ll be served starting March 21!
MugiWhoa! That sounds very springlike! What kind of flavor direction is that beer going for?
Hop BroIt’s a Saison, with a spicy and floral aroma, a bursting sense of refreshment, and a dry finish that comes in at 6.0% ABV.
MugiWhat on earth! Hearing dry finish makes it sound like science class all of a sudden!?
Hop BroIn short, it means the aftertaste doesn’t linger sweetly, and Saison is a farmhouse ale from the Wallonia region, where the appeal is the balance between rusticity and complexity.
MugiOhhh! And this year it’s made without lemon, with a lime-and-yuzu design? That makes me want to compare them side by side!
Hop BroThat’s the highlight. Even the same label changes expression from season to season, and this one’s refresh of the citrus recipe should really stand out.
MugiThe shop has that calm, Japanese-style atmosphere too, right? I can’t stop wanting to pair it with kushikatsu!
Hop BroThe address is 3-2-14 Takadanobaba, Shinjuku-ku, at Baird Beer Takadanobaba taproom, and the smart move is to go aiming straight for March 21.
MugiIt’s decided! Let’s toast that day and head straight for the seasonal pour to kick off spring!
Baird Beer Takadanobaba taproom introduced its seasonal beer “Saison Sayuri” on Instagram. The post stated “from 3/21,” serving as an announcement ahead of the launch.
The Saison Sayuri introduced this time is characterized by a spicy, floral aroma, a sparkling sense of refreshment, and a dry finish. Its alcohol content is 6.0%. The post also explained the Saison style as a farmhouse ale originating in Wallonia in southern Belgium, and mentioned the balance between rustic character and gentle complexity.
In addition, the recipe information for this year clearly states, “No lemon used; lime and yuzu are used.” The citrus design differs from previous years, making it something worth noting from a tasting-comparison perspective as well.
The shop is a beer pub located at 3-2-14 Takadanobaba, Shinjuku-ku, Tokyo. On its official page, it is described as a taproom that opened in May 2016 and offers a craft-beer-focused interpretation of a “Japanese-style izakaya.” Its features include a space that makes use of dark wood grain and Japanese-style patio seating, creating an environment where beer and food can be enjoyed at a relaxed pace. If you want to pair it with foods such as kushikatsu while aiming for a seasonal pour, this tap-opening announcement is one to check out.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBaird in Takadanobaba has put out a tap-opening notice for Saison Sayuri. It looks like it’ll be served starting March 21!
MugiWhoa! That sounds very springlike! What kind of flavor direction is that beer going for?
Hop BroIt’s a Saison, with a spicy and floral aroma, a bursting sense of refreshment, and a dry finish that comes in at 6.0% ABV.
MugiWhat on earth! Hearing dry finish makes it sound like science class all of a sudden!?
Hop BroIn short, it means the aftertaste doesn’t linger sweetly, and Saison is a farmhouse ale from the Wallonia region, where the appeal is the balance between rusticity and complexity.
MugiOhhh! And this year it’s made without lemon, with a lime-and-yuzu design? That makes me want to compare them side by side!
Hop BroThat’s the highlight. Even the same label changes expression from season to season, and this one’s refresh of the citrus recipe should really stand out.
MugiThe shop has that calm, Japanese-style atmosphere too, right? I can’t stop wanting to pair it with kushikatsu!
Hop BroThe address is 3-2-14 Takadanobaba, Shinjuku-ku, at Baird Beer Takadanobaba taproom, and the smart move is to go aiming straight for March 21.
MugiIt’s decided! Let’s toast that day and head straight for the seasonal pour to kick off spring!
