Shirosuzume’s “Hanauta” on Tap at Taru Taru: Golden Ale with Asparagus and Jasmine Flower
At the beer pub Taru Taru in Kawaramachi, Takamatsu, Kagawa Prefecture, Shirosuzume’s guest beer “Hanauta” was introduced. It is a golden ale brewed for “Aspara Daisawagi,” an annual April event in Takamatsu, using asparagus and jasmine flower.
Hop BroAt the beer pub Taru Taru in Takamatsu’s Kawaramachi, Shirosuzume’s “Hanauta” is on as a guest beer.
MugiHuh, just the name Hanauta already makes me curious! What kind of beer is it?
Hop BroThe style is a Golden Ale, and it’s a distinctive one made with asparagus and jasmine flower.
MugiAsparagus, meaning the vegetable asparagus? Is it really okay to put that in beer?
Hop BroThat’s the interesting part. They combine the bases of the stalks with malt to bring out aromas and umami like sencha green tea.
MugiWhat? A vegetable that tastes tea-like? My brain can’t keep up!
Hop BroEven better, they add jasmine flowers to tone down the boiled snap pea-like aroma.
MugiOh, so the floral aroma smooths out that slightly green character.
Hop BroThe aroma is jasmine- and tea leaf-like, with citrus and berry notes underneath, and the rye malt gives it a bouncy mouthfeel.
MugiIf the finish is asparagus-like, now I really want to drink it! It feels like a very Kagawa beer!
Shirosuzume’s distinctive beer at a beer pub in Takamatsu’s Kawaramachi
At the beer pub Taru Taru in Kawaramachi, Takamatsu, Kagawa Prefecture, Shirosuzume’s “Hanauta” was introduced as a guest beer. The style is Golden Ale w/ Asparagus, Jasmine Flower. It was brewed for “Aspara Daisawagi,” an event held every April in Takamatsu.
What makes this beer distinctive is its ingredient pairing. By combining the bases of asparagus stalks, which are often discarded, with malt, it draws out aromas and umami reminiscent of green tea. In addition, the boiled snap pea-like aroma, which is said to be difficult to pair with beer, is subdued by adding jasmine flowers.
The aroma centers on notes reminiscent of jasmine and tea leaves, with hints of citrus and berries from the hops in the background. Rye malt gives it a supple mouthfeel, while the asparagus umami layers in; corn is used to keep the grain character from becoming too dominant. The flavor leans slightly toward tea-like notes and bitterness, followed by a gentle malt sweetness, and finishes with a sharp, fresh aftertaste derived from asparagus components.
Taru Taru is an easy-to-drop-into beer pub in the middle of Kawaramachi. It’s also the kind of place that suits these ingredient-driven, seasonal guest beers. If you’re looking for a craft beer with a bit of a twist, this Kagawa-inspired beer is one to check out.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt the beer pub Taru Taru in Takamatsu’s Kawaramachi, Shirosuzume’s “Hanauta” is on as a guest beer.
MugiHuh, just the name Hanauta already makes me curious! What kind of beer is it?
Hop BroThe style is a Golden Ale, and it’s a distinctive one made with asparagus and jasmine flower.
MugiAsparagus, meaning the vegetable asparagus? Is it really okay to put that in beer?
Hop BroThat’s the interesting part. They combine the bases of the stalks with malt to bring out aromas and umami like sencha green tea.
MugiWhat? A vegetable that tastes tea-like? My brain can’t keep up!
Hop BroEven better, they add jasmine flowers to tone down the boiled snap pea-like aroma.
MugiOh, so the floral aroma smooths out that slightly green character.
Hop BroThe aroma is jasmine- and tea leaf-like, with citrus and berry notes underneath, and the rye malt gives it a bouncy mouthfeel.
MugiIf the finish is asparagus-like, now I really want to drink it! It feels like a very Kagawa beer!
