Taru Taru in Takamatsu Introduces Ise Kadoya’s “Ise Udon” Hazy IPA
Taru Taru, a beer pub in Kawaramachi, Takamatsu, has introduced “Ise Udon,” a Hazy IPA created in collaboration with Ise Kadoya Beer. Made with Kagawa wheat and wheat malt, the beer connects local udon culture with the brewers’ inspiration from Ise udon.
Hop BroTaru Taru in Kawaramachi, Takamatsu has a collaboration Hazy IPA with Isekado Brewery: Ise Udon is here!
MugiWait, a beer called Ise Udon!? Does that mean a udon-flavored beer?
Hop BroThat is the fun part. It is not noodle-soup flavored; Kagawa wheat and wheat malt create a soft udon-like texture.
MugiWow! But what exactly is a Hazy IPA?
Hop BroIt is an IPA known for its cloudy look and fruit-forward hop aroma. Rather than focusing on bitterness, it highlights juicy hop aromas.
MugiThat sounds delicious! And this “HOP shoyu” thing—did they actually add soy sauce?
Hop BroNo actual soy sauce. It describes a rich, slightly savory hop impression. The key hop, Dolcita, brings a peach-like aroma.
MugiPeach, passion fruit, pineapple, and orange? That is a tropical fruit parade!
Hop BroAnd the base uses Rahr North Star Pils. The wheat builds smooth mouthfeel—basically texture—into a satisfying medium body.
MugiMouthfeel... there goes the beer jargon! So it means smooth in your mouth?
Hop BroExactly! It turns nearly ten years of inspiration from Ise udon into a Kagawa-Ise fusion of silky wheat and expressive hops.
MugiI want to try that straw-colored, hazy pour at Taru Taru! Let’s raise a glass for an udon-inspired toast!
A UDON beer connecting Kagawa and Ise
Taru Taru, a craft beer pub in Kawaramachi, Takamatsu, is featuring “Ise Udon,” a collaboration beer with Ise Kadoya Beer. Classified as a Hazy IPA, the beer was developed after the brewer was impressed by the soft texture of Ise udon encountered during a visit to Ise Jingu. The concept was refined through approximately ten years of research.
“Ise Udon” uses Kagawa-grown wheat and wheat malt, with Rahr North Star Pils as its base. It pours a pale straw color with a hazy appearance, suggesting the soft, smooth character emphasized in the beer’s concept.
Juicy hops and “HOP soy sauce” character
The key hop is Dolcita, bringing a sweet peach-like aroma supported by juicy notes of passion fruit, pineapple, and orange. According to the brewery’s description, the soft and smooth mouthfeel from the wheat, together with a medium body, balances the rich satisfaction of its distinctive “HOP soy sauce” character with an easy, flowing finish.
The result is a food-inspired beer that combines the fruit-forward qualities of a Hazy IPA with a gentle wheat texture. At Taru Taru, where beer fans can explore a wide range of craft beer in central Takamatsu, “Ise Udon” offers a distinctive meeting point between Kagawa’s wheat culture and the flavors associated with Ise udon.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTaru Taru in Kawaramachi, Takamatsu has a collaboration Hazy IPA with Isekado Brewery: Ise Udon is here!
MugiWait, a beer called Ise Udon!? Does that mean a udon-flavored beer?
Hop BroThat is the fun part. It is not noodle-soup flavored; Kagawa wheat and wheat malt create a soft udon-like texture.
MugiWow! But what exactly is a Hazy IPA?
Hop BroIt is an IPA known for its cloudy look and fruit-forward hop aroma. Rather than focusing on bitterness, it highlights juicy hop aromas.
MugiThat sounds delicious! And this “HOP shoyu” thing—did they actually add soy sauce?
Hop BroNo actual soy sauce. It describes a rich, slightly savory hop impression. The key hop, Dolcita, brings a peach-like aroma.
MugiPeach, passion fruit, pineapple, and orange? That is a tropical fruit parade!
Hop BroAnd the base uses Rahr North Star Pils. The wheat builds smooth mouthfeel—basically texture—into a satisfying medium body.
MugiMouthfeel... there goes the beer jargon! So it means smooth in your mouth?
Hop BroExactly! It turns nearly ten years of inspiration from Ise udon into a Kagawa-Ise fusion of silky wheat and expressive hops.
MugiI want to try that straw-colored, hazy pour at Taru Taru! Let’s raise a glass for an udon-inspired toast!
