In a daze Brewing & Taproom taps spring new release "HAZY DAZE Flourishing SAKURA"
In a daze Brewing & Taproom in Ina, Nagano, announced its April 4 service. On tap was the new "HAZY DAZE Flourishing SAKURA," a spring-friendly beer made with cherry blossom leaves, alongside seasonal pizza and doughnuts.
Hop BroAt In a daze Brewing & Taproom in Ina City, Nagano Prefecture, the spring new release HAZY DAZE Flourishing SAKURA has been tapped. It has that limited-edition feel that suits cherry blossom season perfectly, so this is definitely intriguing.
MugiWait, it’s brewed with cherry blossom leaves!? Not the flowers, but the leaves, and it still feels like spring? That is way too stylish!
Hop BroThey harvest cherry blossom leaves from Takato and preserve them in salt before brewing, so it brings out a soft Japanese nuance. As a way to seasonally flavor a beer, it’s a pretty interesting approach.
MugiHearing “salt-preserved” makes me think the beer might turn salty, but what does it taste like?
Hop BroIt’s less about making it salty and more about bringing out the aroma and character of the leaves. If you imagine a soft HAZY-style mouthfeel layered with a cherry blossom-like finish, that’s pretty close.
MugiOh wow, and the spring menu is strong too. Pulled pork pizza with pineapple is pure sweet-and-savory temptation!
Hop BroExactly. And the butterbur sprout and shirasu pizza is weekend-only. The bitterness, saltiness, and egg richness pull together really well, so it clicks with spring beer right away.
MugiWait, and now there are doughnuts too!? My stomach is holding a meeting from lunch all the way to dessert!
Hop BroWhat’s more, the tap list is great because it spans IPA to stout. With Gonbei IPA, Sanshu IPA, Ina Hiyori Pale Ale, and Coconut Anpan Stout all on offer, it’s a lineup that makes tasting flights fun.
MugiSo basically we can sample the spring limited releases while eating pizza and doughnuts, right? If it’s open from 11:00 to 21:00, I could stay there all day!
Hop BroExactly, and since there’s also a two-day-only POP UP event, there are just too many reasons to stop by. It’s the kind of place that makes you want to start with a beer and the lingering scent of cherry blossoms.
MugiYeah, it’s settled! One drink for spring Ina - today we’re going full flower-viewing mode with beer, pizza, and doughnuts!
At the brewpub In a daze Brewing & Taproom in Ina City, Nagano Prefecture, the spring tap list has been updated. In a post for service on April 4, 2026, the new "HAZY DAZE Flourishing SAKURA" was put on tap. Its defining feature is a seasonal flavor created by harvesting cherry blossom leaves from Takato and preserving them in salt before brewing.
The shop is a taproom where guests can enjoy food while drinking craft beer inside. In the post, it also introduced spring menu items that pair well with the beer: "House-Made BBQ Pulled Pork and Pineapple PIZZA" was added, while "Spring Butterbur Sprout, Shirasu, and Poached Egg PIZZA" is limited to this weekend. Doughnuts are also available, creating a lineup that works well with everything from more filling dishes to lighter sweets.
The tap list for the day was as follows.
- Gonbei IPA
- Sanshu IPA
- Ina Hiyori Pale Ale
- Coconut Anpan Stout
- Mori no Za
- HAZY DAZE Powder Day
- Kurashi Session Ale
- HAZY DAZE Flourishing SAKURA
With a range from IPA and stout to session styles, the lineup offers a solid tasting comparison of the classics. Among them, "HAZY DAZE Flourishing SAKURA" has a distinctly seasonal, limited feel with cherry blossom aromas, making it something to enjoy alongside the seasonal pizza and doughnuts.
Business hours are from 11:00 a.m. to 9:00 p.m., and the post also says a two-day-only POP UP STORE is being held inside the shop. Whether you are there for the beer or the food, it sounds like a spring day in Ina that is easy to stop by and enjoy.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt In a daze Brewing & Taproom in Ina City, Nagano Prefecture, the spring new release HAZY DAZE Flourishing SAKURA has been tapped. It has that limited-edition feel that suits cherry blossom season perfectly, so this is definitely intriguing.
MugiWait, it’s brewed with cherry blossom leaves!? Not the flowers, but the leaves, and it still feels like spring? That is way too stylish!
Hop BroThey harvest cherry blossom leaves from Takato and preserve them in salt before brewing, so it brings out a soft Japanese nuance. As a way to seasonally flavor a beer, it’s a pretty interesting approach.
MugiHearing “salt-preserved” makes me think the beer might turn salty, but what does it taste like?
Hop BroIt’s less about making it salty and more about bringing out the aroma and character of the leaves. If you imagine a soft HAZY-style mouthfeel layered with a cherry blossom-like finish, that’s pretty close.
MugiOh wow, and the spring menu is strong too. Pulled pork pizza with pineapple is pure sweet-and-savory temptation!
Hop BroExactly. And the butterbur sprout and shirasu pizza is weekend-only. The bitterness, saltiness, and egg richness pull together really well, so it clicks with spring beer right away.
MugiWait, and now there are doughnuts too!? My stomach is holding a meeting from lunch all the way to dessert!
Hop BroWhat’s more, the tap list is great because it spans IPA to stout. With Gonbei IPA, Sanshu IPA, Ina Hiyori Pale Ale, and Coconut Anpan Stout all on offer, it’s a lineup that makes tasting flights fun.
MugiSo basically we can sample the spring limited releases while eating pizza and doughnuts, right? If it’s open from 11:00 to 21:00, I could stay there all day!
Hop BroExactly, and since there’s also a two-day-only POP UP event, there are just too many reasons to stop by. It’s the kind of place that makes you want to start with a beer and the lingering scent of cherry blossoms.
MugiYeah, it’s settled! One drink for spring Ina - today we’re going full flower-viewing mode with beer, pizza, and doughnuts!
