UDON BREWING’s "Kamatama Butter Udon Large Serving" Appears at Washu IPPON in Yokosuka Chuo
The beer pub Washu IPPON in Yokosuka Chuo has introduced UDON BREWING from Kagawa Prefecture. As a guest beer, it is featuring 350ml of the TRIPLE HAZY IPA "Kamatama Butter Udon Large Serving" for 877 yen including tax. It’s a beer made with locally grown wheat, very much in the spirit of Udon Prefecture.
Hop BroThe Yokosuka Chuo beer pub, Washu IPPON, is introducing UDON BREWING’s "Kamatama Butter Udon Large Serving." Just hearing the name makes your stomach react.
MugiWhoa! Kamatama butter udon is basically just udon already! How does that become beer!?
Hop BroThe style is TRIPLE HAZY IPA, and it’s 350ml for 877 yen including tax. It apparently has that hazy thickness, and even with high alcohol it goes down really smoothly.
MugiHuh~! But what exactly makes a hazy IPA hazy in the first place? It sounds like something delicious under a cloudy sky!
Hop BroSimply put, its appeal is cloudiness and juiciness. It brings the hop aroma forward while softening the bitterness and giving it a smooth, almost creamy mouthfeel.
MugiI see! And it uses Kagawa-grown wheat, right? The self-proclaimed Udon Prefecture is serious about beer too!
Hop BroExactly, and that’s what makes it interesting: the personality of local ingredients really comes through in the flavor. I imagine it expressing the richness of kamatama with buttery depth and wheat-like nuance.
MugiWait, it’s rich but easy to drink!? That sounds dangerously drinkable, even after eating udon...
Hop BroExactly. As an expression of udon culture, it’s pretty unique. It’s great not just for the impact of the name, but because it packs so much of Kagawa’s identity into one glass.
MugiNow I’m curious! If we can have a drink in Yokosuka Chuo, it’s perfect as a conversation starter, and it makes me want to go drink one right now!
UDON BREWING as the Guest Beer
A post introducing Kagawa Prefecture’s UDON BREWING has been published by the beer pub Washu IPPON in Yokosuka Chuo. The beer featured this time is `Kamatama Butter Udon Large Serving`. The style is TRIPLE HAZY IPA, the serving size is 350ml, and the price is 877 yen (tax included).
This beer is brewed using generous amounts of local Kagawa-grown wheat. Its concept is said to recreate an even richer take on the classic udon dish "kamatama." Despite its high alcohol content, it is described as surprisingly smooth and easy to drink, making it an intriguing beer that seems to offer both the thick, juicy character of a hazy IPA and great drinkability.
Washu IPPON is a beer pub in Yokosuka Chuo where you can enjoy craft beer. What makes these guest beer introductions interesting is that, beyond the character of the beer itself, you can also follow the background of the region, ingredients, and style. This "Kamatama Butter Udon Large Serving" stands out not only for its eye-catching name, but also for expressing Kagawa’s ingredients and udon culture through beer, making it an easy topic of conversation for drinkers as well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe Yokosuka Chuo beer pub, Washu IPPON, is introducing UDON BREWING’s "Kamatama Butter Udon Large Serving." Just hearing the name makes your stomach react.
MugiWhoa! Kamatama butter udon is basically just udon already! How does that become beer!?
Hop BroThe style is TRIPLE HAZY IPA, and it’s 350ml for 877 yen including tax. It apparently has that hazy thickness, and even with high alcohol it goes down really smoothly.
MugiHuh~! But what exactly makes a hazy IPA hazy in the first place? It sounds like something delicious under a cloudy sky!
Hop BroSimply put, its appeal is cloudiness and juiciness. It brings the hop aroma forward while softening the bitterness and giving it a smooth, almost creamy mouthfeel.
MugiI see! And it uses Kagawa-grown wheat, right? The self-proclaimed Udon Prefecture is serious about beer too!
Hop BroExactly, and that’s what makes it interesting: the personality of local ingredients really comes through in the flavor. I imagine it expressing the richness of kamatama with buttery depth and wheat-like nuance.
MugiWait, it’s rich but easy to drink!? That sounds dangerously drinkable, even after eating udon...
Hop BroExactly. As an expression of udon culture, it’s pretty unique. It’s great not just for the impact of the name, but because it packs so much of Kagawa’s identity into one glass.
MugiNow I’m curious! If we can have a drink in Yokosuka Chuo, it’s perfect as a conversation starter, and it makes me want to go drink one right now!
