Enibrew features Shiga Kogen Beer's Takassy and VSOW
Enibrew, a beer pub in Nakamozu, Sakai, Osaka, has announced a monthlong 19th-anniversary rare beer program. The spotlight is on two Shiga Kogen Beer bottles, Takassy and VSOW, alongside a bottle selection of more than 20 labels.
Hop BroAny Brew in Nakamozu is running a 19th anniversary rare beer month, and the big draw is two heavy hitters from Shiga Kogen Beer: Takassy and VSOW.
MugiWhat! Those names sound intense. Takassy and VSOW feel less like beers and more like secret mission codenames!
Hop BroTakassy is Takashi Imperial Stout aged in cognac barrels, and the headline is 35 months in barrel. It is 12.5%, full-bodied, with dried-fruit sweetness, deep roast, and a touch of aged acidity.
MugiHold on, what does barrel-aged mean? You said that way too casually for something that sounds this dramatic.
Hop BroPut simply, it is beer matured in barrels. The wood and the former spirit add aroma and depth, and that works especially well with a big dark style like imperial stout.
MugiOkay, then what about VSOW? VSOW sounds like a spell, and I need answers before I accidentally summon a wizard.
Hop BroVSOW is a barrel-aged wheatwine, also matured in cognac barrels for 19 months, and it is back after 17 years. It pours a clear brown and brings prune-like sweet tart notes with a long finish.
MugiNo way, wheat but called wine? That name sounds like bread and grapes had a strategy meeting.
Hop BroThink of wheatwine as a super rich beer with wheat in the mix. Any Brew also has more than 20 bottles in the shop, brings in over 1,000 beers a year, and sits just a two-minute walk from Nakamozu Station.
MugiThat rules. I want to sip one slowly with dill-scented chicken meatballs and pretend I totally understand rare bottle culture.
Hop BroThat is exactly the move: good food, a strong limited beer, and time to let it open up. I want a glass now, no question.
MugiSame here. Takassy and VSOW are locked into my brain now, and next time I want to meet them in person with a toast.
Rare bottles for the 19th-anniversary program
Enibrew, a beer pub in Nakamozu, Sakai, Osaka, is running a monthlong rare-beer program for its 19th anniversary season. In the latest post, two limited Shiga Kogen Beer bottles take center stage.
- Takassy: a barrel-aged imperial stout based on Takashi Imperial Stout, matured for about 35 months in cognac barrels. At 12.5% ABV, it is built around dark roast character, dried-fruit-like sweetness, and the acidity that comes from long aging.
- VSOW: a barrel-aged wheat wine, also matured in cognac barrels for 19 months. The brewery describes it as a second release after 17 years, with a clear brown color, plum-like sweet-and-sour notes, and a long finish.
Enibrew is known for bringing in more than 1,000 beers a year from Japanese and overseas breweries and importers. Its bottle shop currently carries more than 20 bottles, and both bottle sales and takeout-style purchases are welcome. With Nakamozu Station about two minutes away on foot, it is the kind of place where you can drop in for a single bottle or build the whole evening around one good choice.
Food is part of the draw as well. Dishes such as Dill-Scented Chicken Tsukune - Salt-Miso Marinade - make it easy to pair stronger bottle-conditioned or barrel-aged beers with a meal. For drinkers who want to spend time with a substantial bottle rather than rush through a pint, the lineup fits well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAny Brew in Nakamozu is running a 19th anniversary rare beer month, and the big draw is two heavy hitters from Shiga Kogen Beer: Takassy and VSOW.
MugiWhat! Those names sound intense. Takassy and VSOW feel less like beers and more like secret mission codenames!
Hop BroTakassy is Takashi Imperial Stout aged in cognac barrels, and the headline is 35 months in barrel. It is 12.5%, full-bodied, with dried-fruit sweetness, deep roast, and a touch of aged acidity.
MugiHold on, what does barrel-aged mean? You said that way too casually for something that sounds this dramatic.
Hop BroPut simply, it is beer matured in barrels. The wood and the former spirit add aroma and depth, and that works especially well with a big dark style like imperial stout.
MugiOkay, then what about VSOW? VSOW sounds like a spell, and I need answers before I accidentally summon a wizard.
Hop BroVSOW is a barrel-aged wheatwine, also matured in cognac barrels for 19 months, and it is back after 17 years. It pours a clear brown and brings prune-like sweet tart notes with a long finish.
MugiNo way, wheat but called wine? That name sounds like bread and grapes had a strategy meeting.
Hop BroThink of wheatwine as a super rich beer with wheat in the mix. Any Brew also has more than 20 bottles in the shop, brings in over 1,000 beers a year, and sits just a two-minute walk from Nakamozu Station.
MugiThat rules. I want to sip one slowly with dill-scented chicken meatballs and pretend I totally understand rare bottle culture.
Hop BroThat is exactly the move: good food, a strong limited beer, and time to let it open up. I want a glass now, no question.
MugiSame here. Takassy and VSOW are locked into my brain now, and next time I want to meet them in person with a toast.
