Kufuku Brewing Honjima’s "064 Fuku Island Breeze" Tapped at Taru Taru
At the beer pub Taru Taru in Takamatsu’s Kawaramachi, Kufuku Brewing Honjima’s "064 Fuku Island Breeze" has been tapped. A light, drinkable saison made with apple mint, English mint, and thyme is being introduced.
Hop BroAt Taru Taru in Takamatsu’s Kawaramachi, Kufuku Brewing Honjima’s 064 Fuku Island Breeze has been tapped. It’s a saison with herbal aromas, and it’s definitely a beer that catches my attention.
MugiWait, what is a herbal saison? Adding herbs to beer sounds almost too stylish!
Hop BroWhat’s interesting is that it uses apple mint, English mint, and thyme. And the herbs from Teshima Herb Garden on Teshima in the Shiwaku Islands are part of what makes it stand out.
MugiWhen I hear mint, I kind of imagine toothpaste. Is a minty beer actually okay?
Hop BroThat’s the thing: it’s designed not to push it too far. The caption even calls it a clean saison, so it has aroma, but the drinking experience stays light and smooth.
MugiOh, I get it! So it’s a drinkable design that gets you excited with the aroma and then goes down easy!
Hop BroExactly. And because it’s unfiltered yeast with secondary fermentation in the container, you can also enjoy the saison-like complexity and fine carbonation.
MugiWait, secondary fermentation in the container sounds suddenly very pro. Is that like the beer continuing to develop in the bottle or keg?
Hop BroThat’s exactly the idea. The finish gets a little rounder and the aromas settle in, so it’s also easy to pair with food.
MugiThen if you drink this at Taru Taru on a Kawaramachi night, it sounds like it would be a really Takamatsu-like experience!
Hop BroYeah, I like how it connects a local brewery with herbs from the land. At this point, I’m already in the mood to pick this as my first pint.
MugiI want one too! At this point, we really should just toast with a herb-scented beer at Taru Taru!
At the beer pub "Taru Taru," located at 2-5-5 Kawaramachi, Takamatsu City, Kufuku Brewing Honjima’s "064 Fuku Island Breeze" is being featured. According to the post, this beer uses apple mint, English mint, and thyme, incorporating herbs from Teshima Herb Garden in Teshima, Shiwaku Islands. It is presented as a light, refreshing saison finished with unfiltered yeast and secondary fermentation in the container.
The caption describes it as "a clean saison with herbal nuances," suggesting that while the aroma elements are firmly present, the drinking experience is kept highly drinkable. Rather than emphasizing the herbal character too strongly, the beer is designed with balance in mind, making it an easy choice either with a meal or as a first pint.
Taru Taru is a spot in Takamatsu’s Kawaramachi area where craft beer takes center stage. Guest beers like this one, which show connections to local breweries and nearby ingredients, fit naturally with the character of the shop. For anyone looking for a drink that reflects the feel of Kagawa, Taru Taru is a place worth checking out.
Featured Tapped Beer
- 064 Fuku Island Breeze / Kufuku Brewing Honjima
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Taru Taru in Takamatsu’s Kawaramachi, Kufuku Brewing Honjima’s 064 Fuku Island Breeze has been tapped. It’s a saison with herbal aromas, and it’s definitely a beer that catches my attention.
MugiWait, what is a herbal saison? Adding herbs to beer sounds almost too stylish!
Hop BroWhat’s interesting is that it uses apple mint, English mint, and thyme. And the herbs from Teshima Herb Garden on Teshima in the Shiwaku Islands are part of what makes it stand out.
MugiWhen I hear mint, I kind of imagine toothpaste. Is a minty beer actually okay?
Hop BroThat’s the thing: it’s designed not to push it too far. The caption even calls it a clean saison, so it has aroma, but the drinking experience stays light and smooth.
MugiOh, I get it! So it’s a drinkable design that gets you excited with the aroma and then goes down easy!
Hop BroExactly. And because it’s unfiltered yeast with secondary fermentation in the container, you can also enjoy the saison-like complexity and fine carbonation.
MugiWait, secondary fermentation in the container sounds suddenly very pro. Is that like the beer continuing to develop in the bottle or keg?
Hop BroThat’s exactly the idea. The finish gets a little rounder and the aromas settle in, so it’s also easy to pair with food.
MugiThen if you drink this at Taru Taru on a Kawaramachi night, it sounds like it would be a really Takamatsu-like experience!
Hop BroYeah, I like how it connects a local brewery with herbs from the land. At this point, I’m already in the mood to pick this as my first pint.
MugiI want one too! At this point, we really should just toast with a herb-scented beer at Taru Taru!
