Sakaduki Lab opens its renewal-anniversary limited beer 'Yakan Hikou'
Sakaduki Lab in Adachi, Tokyo, shared its July 22 lineup. The featured beer is Yakan Hikou, a renewal-anniversary limited pale mild returning on nitro, joined by a new yomogi saison called Kimitsu Kichi.
Hop BroToday I want to talk about Sakazuki Lab in Adachi and its third anniversary beers showing up as a two-beer lineup.
MugiWait, Sakazuki Lab sounds like a science room. Do they really make beers that wild?
Hop BroThey do, and the headliner is Yakan Hikou Pale Mild, a special brew for the renewal's third anniversary.
MugiPale but mild? That feels like style traffic jam and my brain is now officially overcrowded!
Hop BroThat is the fun part. It uses Maris Otter with caramel malt and lightly roasted malt for a sweet toasty profile.
MugiWhat even is Maris Otter? Don't drop wizard barley words on me like that!
Hop BroBasically, it's a British malt that gives biscuit-like depth, and with under 3.5% ABV plus low bitterness, it's dangerously easy drinking.
MugiOooh! And the nitro keg returns after selling out last week? So even the foam is special?
Hop BroExactly. Nitrogen makes the bubbles extra fine, so it turns creamy, mellow, and almost velvety on the palate.
MugiI'm also curious about Himitsu Kichi Saison! The name alone feels like summer vacation started early.
Hop BroThat one has yomogi and is poured in two stages to lift the aroma, giving it a herbal summer snap that's perfect for hot weather.
MugiA mellow one for savoring and a saison for refreshment? That's unfair! Add red curry with chicken and I'm ready to run to Kitasenju.
Hop BroThat Lab identity of moving between beer and small plates really works, and this experimental lineup totally triggers the tasting urge.
MugiDecision made. I want Yakan Hikou and Himitsu Kichi side by side and a toast straight into summer!
A seasonal release from the Lab
Sakaduki Lab, the experimental offshoot of Sakaduki Brewing in Adachi, Tokyo, framed its July 22 update around a small but distinct lineup. The post highlights the kind of beer-first, kitchen-supported drinking experience the venue has built around its idea of a brewing "lab."
Renewal-anniversary special: Yakan Hikou
The main beer of the day is the Lab-limited pale mild, Yakan Hikou, brewed as a special for the brewery's renewal anniversary. The base is Maris Otter ale malt, layered with caramel malt and a touch of lightly roasted malt for a sweet, toasty profile. It is kept very approachable at 3.5% ABV or below, with almost no perceived bitterness.
What makes this release notable is the nitro keg return. After selling out the previous week, the nitro version is back, promising a creamy head and a softer expression of the malt character. It is the kind of beer that aims for smoothness rather than force.
A new saison joins the board
The same post also introduces a new yomogi saison called Kimitsu Kichi. It is served with a two-pour technique to help the aroma show more clearly, and it is positioned as a bright, easy-drinking saison for hot weather. Put next to Yakan Hikou, it shows the Lab's range: one beer leaning into malty comfort, the other into herbaceous freshness.
Built for summer drinking
The food side of the update includes a spicy red curry with chicken drumettes, which fits the warm-weather theme well. Sakaduki Lab continues to operate as a place where craft beer, sake, and small plates can be mixed depending on the mood. In that sense, the July 22 lineup feels less like a single release and more like a snapshot of the brewery's ongoing, experimental approach to summer drinking.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I want to talk about Sakazuki Lab in Adachi and its third anniversary beers showing up as a two-beer lineup.
MugiWait, Sakazuki Lab sounds like a science room. Do they really make beers that wild?
Hop BroThey do, and the headliner is Yakan Hikou Pale Mild, a special brew for the renewal's third anniversary.
MugiPale but mild? That feels like style traffic jam and my brain is now officially overcrowded!
Hop BroThat is the fun part. It uses Maris Otter with caramel malt and lightly roasted malt for a sweet toasty profile.
MugiWhat even is Maris Otter? Don't drop wizard barley words on me like that!
Hop BroBasically, it's a British malt that gives biscuit-like depth, and with under 3.5% ABV plus low bitterness, it's dangerously easy drinking.
MugiOooh! And the nitro keg returns after selling out last week? So even the foam is special?
Hop BroExactly. Nitrogen makes the bubbles extra fine, so it turns creamy, mellow, and almost velvety on the palate.
MugiI'm also curious about Himitsu Kichi Saison! The name alone feels like summer vacation started early.
Hop BroThat one has yomogi and is poured in two stages to lift the aroma, giving it a herbal summer snap that's perfect for hot weather.
MugiA mellow one for savoring and a saison for refreshment? That's unfair! Add red curry with chicken and I'm ready to run to Kitasenju.
Hop BroThat Lab identity of moving between beer and small plates really works, and this experimental lineup totally triggers the tasting urge.
MugiDecision made. I want Yakan Hikou and Himitsu Kichi side by side and a toast straight into summer!
