KARAKURI in Kanda taps Meta x Ladybirds' Kanpai, with Koshi Apple on the menu
KARAKURI -Craft Beer & Oden & Sake- in Kanda tapped Kanpai, a collaboration between Meta and Ladybirds, on August 20. The lineup also includes Koshi Apple Junmai Ginjo Nama from Iinumahonke, with counter seats available.
Hop BroKARAKURI -Craft Beer & Oden & Sake- in Kanda has a Kanpai tapping today. A Meta x Ladybirds collab landing in a basement beer pub is a pretty wild setup.
MugiWait, Meta and Ladybirds means Spain and Tokyo together? That is a full international trip happening underground!
Hop BroAnd Kanpai is built as a grape ale blend. It uses Tempranillo and Garnacha grape skins, then blends in a sour beer steeped with Lapin cherries.
MugiWhat even is using grape skins in beer? I thought grapes were for eating, not joining a brewery strategy meeting!
Hop BroThe skins bring aroma and a touch of structure, so you get a wine-like layered feel. Fancy version is tannin influence, simple version is more depth in the aroma.
MugiOhh! Then what about bottle conditioning? It sounds like someone is kneeling in front of each bottle and training it by hand.
Hop BroIt means the beer finishes in the bottle, basically fermenting to completion inside. This one also uses salted cherry blossoms, so the fresh fruit side gets a floral lift.
MugiThat sounds amazing! Cherry blossom and cherry in one beer is so extra my taste buds are already clapping.
Hop BroAnd the sake list also gets Koshi Apple joining in. It has malic-acid-driven apple notes, balanced sweetness and acidity, and a light finish that works between beers.
MugiBeer and then sake too? That is an elite palate reset option. And if they're open from 5:00 to 11:00 with counter seats available, that's dangerously easy.
Hop BroEven if the tables are booked, the counter is the move. Oden on the side, Kanpai first, then Koshi Apple in the middle sounds like a very complete night.
MugiI am done for, I want that first toast now. Start bright with Kanpai, smooth it out with Koshi Apple, and Kanda wins the night.
KARAKURI -Craft Beer & Oden & Sake- sits on the basement floor in Kanda, Chiyoda, and serves craft beer, sake, and natural wine alongside oden-centered creative dishes. The venue also operates a bottle shop, with takeaway available for bottles and cans.
For its August 20 service, the beer tap featured Kanpai / Meta(Spain) × Ladybirds(Tokyo). The beer is described as Ladybirds Trading's 10th anniversary release: a blend of a grape ale made with Tempranillo and Garnacha grape skins and a sour beer macerated with Lapin cherries. It was bottle-conditioned with pickled cherry blossom, giving the beer a fresh profile with floral nuance.
The sake list also includes Koshi Apple Junmai Ginjo Nama from Iinumahonke in Chiba. It is presented as a light, approachable sake with apple-like acidity, balanced sweetness, and a clean finish.
Service runs from 5:00 p.m. to 11:00 p.m., with food last orders at 10:00 p.m., some fried items at 9:30 p.m., and drink last orders at 10:30 p.m. The post notes that table seats were fully reserved, while counter seats were still open, making it a practical stop for beer fans following guest taps in Kanda.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKARAKURI -Craft Beer & Oden & Sake- in Kanda has a Kanpai tapping today. A Meta x Ladybirds collab landing in a basement beer pub is a pretty wild setup.
MugiWait, Meta and Ladybirds means Spain and Tokyo together? That is a full international trip happening underground!
Hop BroAnd Kanpai is built as a grape ale blend. It uses Tempranillo and Garnacha grape skins, then blends in a sour beer steeped with Lapin cherries.
MugiWhat even is using grape skins in beer? I thought grapes were for eating, not joining a brewery strategy meeting!
Hop BroThe skins bring aroma and a touch of structure, so you get a wine-like layered feel. Fancy version is tannin influence, simple version is more depth in the aroma.
MugiOhh! Then what about bottle conditioning? It sounds like someone is kneeling in front of each bottle and training it by hand.
Hop BroIt means the beer finishes in the bottle, basically fermenting to completion inside. This one also uses salted cherry blossoms, so the fresh fruit side gets a floral lift.
MugiThat sounds amazing! Cherry blossom and cherry in one beer is so extra my taste buds are already clapping.
Hop BroAnd the sake list also gets Koshi Apple joining in. It has malic-acid-driven apple notes, balanced sweetness and acidity, and a light finish that works between beers.
MugiBeer and then sake too? That is an elite palate reset option. And if they're open from 5:00 to 11:00 with counter seats available, that's dangerously easy.
Hop BroEven if the tables are booked, the counter is the move. Oden on the side, Kanpai first, then Koshi Apple in the middle sounds like a very complete night.
MugiI am done for, I want that first toast now. Start bright with Kanpai, smooth it out with Koshi Apple, and Kanda wins the night.
