The beer pub Okashi to Bakushu in Sakaecho, Nerima Ward, Tokyo, announced the arrival of Ina Daze Brewery on Instagram. In the post, it was introduced as "three distinctive varieties arriving from Ina City, Nagano Prefecture," and the focus was not only on the differences in style, but also on the aromas and flavors derived from the ingredients.

What stands out this time is that, rather than simply lining up different hop varieties, you can enjoy three beers at once that incorporate regionally rooted adjunct ingredients. The flow from a smoky ale aimed at a sharp kick, to an IPA made with rice from the Ina Valley, and then to a hazy brewed with pickled cherry leaves changes character the more you drink.

What's on offer (based on the post)

- A spicy smoked ale made with Shibahira Namban chili peppers
- An IPA made with rice from the Ina Valley, notable for its lingering aroma
- A sakura-flavored hazy beer brewed with salt-pickled leaves from Takato's yaezakura cherry blossoms

Okashi to Bakushu, true to its name, has the charm of being a place where it is easy to enjoy pairings with food. Even guest beers with strong personalities can be savored carefully in the calm interior, where you can trace the contours of the flavor. With three axes lined up here - smokiness from the smoke, lightness from the rice, and a sense of the season from the cherry blossoms - this tap lineup gives craft beer fans a clear "reason to drink now."

The post was dated February 27, and the wording also included a comment mindful of the transition into spring, saying it was already the end of February. It is the moment to taste local-ingredient beers from Ina in Tokyo as the seasons change.