Taru Taru serves Kyufuku Brewing Honjima’s 066fuku Setouchi Gose w/ Setoda Lemon
Taru Taru, a beer pub in Kawaramachi, Takamatsu, is featuring Kyufuku Brewing Honjima’s 066fuku Setouchi Gose w/ Setoda Lemon. The sour ale uses Setoda lemon and Setouchi sea salt, and the post notes that the bottle version sold out once before being restocked.
Hop BroThere’s a hot new guest beer at Taru Taru right now. In Kawaramachi, Takamatsu, they’re pouring “066 Fuku Setouchi Gose w/ Setoda Lemon” from Kufuku Brewing Motoshima.
MugiWhat! That’s way too much information in one name! And what even is Gose? It sounds like a special attack.
Hop BroThat’s the fun part. It’s a beer from Kufuku Brewing Motoshima, and the style is Gose w/Lemon. In simple terms, it’s a sour ale with lemon and a touch of salt.
MugiWow! But salt in beer makes me feel like I’m about to dip fries into it.
Hop BroIt’s much more elegant than that. The key is Setoda lemon and seaweed salt. You get fragrant citrus from Setoda and mineral salinity from the Setouchi sea, with a bright, crisp sour finish.
MugiNo way! And the article said unfiltered yeast and bottle conditioning. Why did this suddenly become a science class?
Hop BroHere’s the easy version: unfiltered yeast means more flavor stays in the beer. And bottle conditioning means it keeps developing carbonation and character inside the bottle.
MugiA beer that grows up! And the bottles sold out once and had to be restocked? That’s wild.
Hop BroPeople are clearly watching it. The best part is comparing bottle and keg. Pair that with Kagawa-style bone-in chicken, and the lemon-salt combo sounds ridiculously good.
MugiThat’s it, I’m done, take me to Taru Taru right now! You get the keg pour, I’ll start with the bottle, and then we’re obviously ordering both.
Featured Guest Beer
Taru Taru, a beer pub at 2-5-5 Kawaramachi in Takamatsu, Kagawa, is showcasing Kyufuku Brewing Honjima’s "066fuku Setouchi Gose w/ Setoda Lemon." The beer is listed as a Gose w/Lemon, and the post describes it as a sour ale made with fragrant Setoda lemon and Setouchi sea salt. It is also noted as unfiltered and bottle-conditioned.
The Instagram post says the lemon comes from Takane Island in Setoda, Onomichi, Hiroshima. It also mentions that the bottled version briefly sold out and had to be restocked, which suggests strong demand. Another detail worth noting is that Taru Taru highlights the contrast between the bottle and draft versions, giving drinkers a chance to compare how the beer changes by format.
Taru Taru is an approachable craft beer pub where beer and food can be enjoyed together. The post specifically mentions a pairing with Kagawa-style boneless chicken, which fits the pub’s local, food-friendly identity. For fans of bright citrus, saline notes, and clean acidity, this is a guest beer worth paying attention to.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a hot new guest beer at Taru Taru right now. In Kawaramachi, Takamatsu, they’re pouring “066 Fuku Setouchi Gose w/ Setoda Lemon” from Kufuku Brewing Motoshima.
MugiWhat! That’s way too much information in one name! And what even is Gose? It sounds like a special attack.
Hop BroThat’s the fun part. It’s a beer from Kufuku Brewing Motoshima, and the style is Gose w/Lemon. In simple terms, it’s a sour ale with lemon and a touch of salt.
MugiWow! But salt in beer makes me feel like I’m about to dip fries into it.
Hop BroIt’s much more elegant than that. The key is Setoda lemon and seaweed salt. You get fragrant citrus from Setoda and mineral salinity from the Setouchi sea, with a bright, crisp sour finish.
MugiNo way! And the article said unfiltered yeast and bottle conditioning. Why did this suddenly become a science class?
Hop BroHere’s the easy version: unfiltered yeast means more flavor stays in the beer. And bottle conditioning means it keeps developing carbonation and character inside the bottle.
MugiA beer that grows up! And the bottles sold out once and had to be restocked? That’s wild.
Hop BroPeople are clearly watching it. The best part is comparing bottle and keg. Pair that with Kagawa-style bone-in chicken, and the lemon-salt combo sounds ridiculously good.
MugiThat’s it, I’m done, take me to Taru Taru right now! You get the keg pour, I’ll start with the bottle, and then we’re obviously ordering both.
