Sakura at Utsubo Park Are in Full Bloom: Fructus Sakaba Introduces Today’s Five Taps
The beer pub Fructus Sakaba in Utsubo-Honmachi, Osaka, is sharing the blooming status of the cherry blossoms at Utsubo Park along with today’s five craft beers on tap. It opens from midday and allows drinking outdoors, and curry lunch plus wagyu thigh sukiyaki are also on the menu.
Hop BroFructus Sakaba in Utsubo-Honmachi, Osaka, says the cherry blossoms at Utsubo Park are blooming nicely, and it’s in spring mode with daytime outdoor drinking.
MugiWait, you can drink while looking at the cherry blossoms!? Being able to do day drinking is basically a total win!
Hop BroThis day’s taps are five characterful beers: HIMITSU BEER’s “Hatake to Mugi to Tokidoki Okami,” BELCHING BEAVER BREWERY’s “Peanut Butter Milk Stout,” Passific Brewing’s “Passific IPA,” Minoh Beer’s “Weizen,” and “MUGICHA Bitter.”
MugiWait, wait, what is a Botanical Wild Ale!? That sounds like a spell!
Hop BroRoughly speaking, it’s a more free-form beer that plays with wild yeast and herb-like ingredients. “Hatake to Mugi to Tokidoki Okami” is a 6.0% Wild Ale, and it seems like it would suit the spring air.
MugiSo is “Peanut Butter Milk Stout” actually peanut-butter flavored!? The name is way too intense!
Hop BroExactly. Milk Stout tends to have a smoothness from lactose, and when a peanut-butter-like nuance comes on top of that, the dessert feel really jumps up. And the fact that it’s easy to drink at 5.3% is almost unfair.
MugiHaving “Passific IPA,” “Weizen,” and “MUGICHA Bitter” too is such a huge range! It’s like a flavor roller coaster!
Hop BroThe IPA is crisp with hop aroma, the Weizen has the gentle softness of wheat, and the Bitter lingers with the richness of malt. If you’re drinking under the cherry blossoms, that kind of fun in choosing what to drink is irresistible.
MugiAnd on top of that, there’s wagyu thigh sukiyaki and even fukinoto mixed keema curry!? My appetite is charging ahead before the beer even starts!
Hop BroThat sukiyaki with foamed egg white, sauce, and black shichimi is the kind of dish that really satisfies you between beers. With cherry blossoms, curry, sukiyaki, and five taps, there’s nothing left to do but go drink a spring pint.
At Fructus Sakaba in Utsubo-Honmachi, Osaka, the cherry blossoms at Utsubo Park are said to be “blooming nicely.” The post notes that there are many hanami visitors even on weekdays, that the pub opens early in the day and that you can drink outside as well, giving off an easygoing atmosphere that makes it a convenient stop while taking a spring stroll through the park.
On this day’s taps, five distinct beers were lined up. HIMITSU BEER’s “Hatake to Mugi to Tokidoki Okami” is a Botanical Wild Ale at 6.0%. BELCHING BEAVER BREWERY’s “Peanut Butter Milk Stout” is a Milk Stout at 5.3%, and, as its name suggests, its peanut-butter-like nuance is intriguing. Also featured are Passific Brewing’s “Passific IPA” (IPA 6.0%), Minoh Beer’s “Weizen” (Weizen 5.0%), and “MUGICHA Bitter” (Bitter 4.5%).
On the food side, “Wagyu Thigh Sukiyaki” has been added to the menu. It is a dish made with foamed egg white, sauce, and a finishing touch of black shichimi, and it should satisfy anyone looking for something substantial between beers. In addition, “Fukinoto Mixed Keema Curry” is also being served, alongside notice of March lunch service plans and a collaboration beer release event on Friday, April 10.
Full-bloom cherry blossoms, daytime drinking, curry, sukiyaki, and five craft beers. It is the kind of lineup that fits a beer pub near the park, combining seasonal atmosphere with plenty to drink.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroFructus Sakaba in Utsubo-Honmachi, Osaka, says the cherry blossoms at Utsubo Park are blooming nicely, and it’s in spring mode with daytime outdoor drinking.
MugiWait, you can drink while looking at the cherry blossoms!? Being able to do day drinking is basically a total win!
Hop BroThis day’s taps are five characterful beers: HIMITSU BEER’s “Hatake to Mugi to Tokidoki Okami,” BELCHING BEAVER BREWERY’s “Peanut Butter Milk Stout,” Passific Brewing’s “Passific IPA,” Minoh Beer’s “Weizen,” and “MUGICHA Bitter.”
MugiWait, wait, what is a Botanical Wild Ale!? That sounds like a spell!
Hop BroRoughly speaking, it’s a more free-form beer that plays with wild yeast and herb-like ingredients. “Hatake to Mugi to Tokidoki Okami” is a 6.0% Wild Ale, and it seems like it would suit the spring air.
MugiSo is “Peanut Butter Milk Stout” actually peanut-butter flavored!? The name is way too intense!
Hop BroExactly. Milk Stout tends to have a smoothness from lactose, and when a peanut-butter-like nuance comes on top of that, the dessert feel really jumps up. And the fact that it’s easy to drink at 5.3% is almost unfair.
MugiHaving “Passific IPA,” “Weizen,” and “MUGICHA Bitter” too is such a huge range! It’s like a flavor roller coaster!
Hop BroThe IPA is crisp with hop aroma, the Weizen has the gentle softness of wheat, and the Bitter lingers with the richness of malt. If you’re drinking under the cherry blossoms, that kind of fun in choosing what to drink is irresistible.
MugiAnd on top of that, there’s wagyu thigh sukiyaki and even fukinoto mixed keema curry!? My appetite is charging ahead before the beer even starts!
Hop BroThat sukiyaki with foamed egg white, sauce, and black shichimi is the kind of dish that really satisfies you between beers. With cherry blossoms, curry, sukiyaki, and five taps, there’s nothing left to do but go drink a spring pint.
