Sakazuki Brewing unveils a new IPA and beef-focused dishes for August 13
Sakazuki Brewing in Adachi, Tokyo shared its August 13 tap list and food lineup. The 16-beer selection includes the new American IPA “Natsu no Tooriamuri,” alongside meat dishes such as char-grilled Saga black wagyu beef.
Hop BroToday’s topic is Sakazuki Brewing. On August 13 they added a new American IPA called “Summer Shower,” and they paired it with seared wagyu on the food side.
MugiWhat! Beer and wagyu at the same time? That is way too strong an opening. I already feel myself getting pulled into the pub!
Hop BroAnd the lineup is 16 taps total. They’ve got the Bohemian pilsner “shy girl,” the American pale ale “Hibi Tantan,” and the hazy IPA “Stardust,” so the range is pretty broad.
MugiHold on, what is a hazy IPA? You dropped that like it was nothing, but beginner Mugi needs a manual here!
Hop BroA hazy IPA is basically a cloudy IPA. It looks pale and misty, and instead of just sharp bitterness, it usually leans into juicy aroma and a softer mouthfeel.
MugiOhhh, juicy aroma makes that sound way more friendly! But the new one, “Summer Shower,” is an American IPA, right? What kind of vibe is that?
Hop BroAn American IPA usually pushes bright hop character to the front. And since gyoza sold well the day before, the pub even suggested pairing gyoza with IPA, which is a very knowing move.
MugiNo way, gyoza with IPA just jumped straight into first place! And if they also have that Saga black wagyu thigh seared over binchotan, I need a second stomach.
Hop BroHere’s the good part: the binchotan-seared wagyu sounds excellent. They dip shabu-shabu-cut beef into a sweet-savory sauce made with caramelized cassonade, kiss it over charcoal, then serve it with rich egg yolk and young scallions.
MugiWait, cassonade sauce? That sounds like a finishing move from a cooking manga. And you can eat it plain, with yolk, or wrapped with scallions? Every option is the right option!
Hop BroThere’s also a cold dish, gizzard and cilantro in a fragrant dressing. With scallion, ginger, garlic, doubanjiang, plus cilantro, myoga, Zhenjiang black vinegar, and Sichuan pepper, it sounds built for summer.
MugiI’m done for. Summer Shower and wagyu followed by that aromatic cold dish is already a complete course. I seriously want to go drink in Kitasenju today!
Sakazuki Brewing is a brewpub in Kitasenju, Adachi, Tokyo, where in-house brewed craft beer is served with food. The brewery opened in Kitasenju in 2016 and moved to its current location in 2020.
Tap list for August 13
The day’s announcement featured 16 beers. The lineup included `shy girl`, a Bohemian pilsner, `Hibi Dantan`, an American pale ale, and `Stardust`, a hazy IPA. `Natsu no Tooriamuri` appeared as a new American IPA, while fruit beers, a saison, a Schwarzbier, a milk stout, and a peated Scotch ale rounded out a broad range of styles.
Meat dishes on the menu
The food highlight was `Saga-ken-san Kuroge Wagyu momoniku no Bichutan aburi-yaki - koi yuki to me-negi de -`, a limited-cut Saga black wagyu thigh prepared over charcoal. The kitchen sweetened the sauce base with caramelized cassonade, then quickly seared the meat and served it with rich egg yolk and young scallions. It was presented as a dish that can be enjoyed on its own or with the yolk and scallions.
Another item was `Tori sunagimo to kanyou no koumi-ae`, a chilled dish built around chicken gizzard, cilantro, ginger, garlic, doubanjiang, black vinegar, and Sichuan pepper. It was described as a refreshing summer starter with strong aroma and texture.
The previous day saw heavy gyoza orders, and the shop also suggested pairing gyoza with American IPA. Overall, the post framed the beer list and the food menu as a coordinated offering for the day.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Sakazuki Brewing. On August 13 they added a new American IPA called “Summer Shower,” and they paired it with seared wagyu on the food side.
MugiWhat! Beer and wagyu at the same time? That is way too strong an opening. I already feel myself getting pulled into the pub!
Hop BroAnd the lineup is 16 taps total. They’ve got the Bohemian pilsner “shy girl,” the American pale ale “Hibi Tantan,” and the hazy IPA “Stardust,” so the range is pretty broad.
MugiHold on, what is a hazy IPA? You dropped that like it was nothing, but beginner Mugi needs a manual here!
Hop BroA hazy IPA is basically a cloudy IPA. It looks pale and misty, and instead of just sharp bitterness, it usually leans into juicy aroma and a softer mouthfeel.
MugiOhhh, juicy aroma makes that sound way more friendly! But the new one, “Summer Shower,” is an American IPA, right? What kind of vibe is that?
Hop BroAn American IPA usually pushes bright hop character to the front. And since gyoza sold well the day before, the pub even suggested pairing gyoza with IPA, which is a very knowing move.
MugiNo way, gyoza with IPA just jumped straight into first place! And if they also have that Saga black wagyu thigh seared over binchotan, I need a second stomach.
Hop BroHere’s the good part: the binchotan-seared wagyu sounds excellent. They dip shabu-shabu-cut beef into a sweet-savory sauce made with caramelized cassonade, kiss it over charcoal, then serve it with rich egg yolk and young scallions.
MugiWait, cassonade sauce? That sounds like a finishing move from a cooking manga. And you can eat it plain, with yolk, or wrapped with scallions? Every option is the right option!
Hop BroThere’s also a cold dish, gizzard and cilantro in a fragrant dressing. With scallion, ginger, garlic, doubanjiang, plus cilantro, myoga, Zhenjiang black vinegar, and Sichuan pepper, it sounds built for summer.
MugiI’m done for. Summer Shower and wagyu followed by that aromatic cold dish is already a complete course. I seriously want to go drink in Kitasenju today!
