Two guest beers from Mancin Brewing arrive at Kobe's Laugh'in, with four draft options on tap
Two distinctive beers from Yamanashi's Mancin Brewing have arrived at Laugh'in in Chuo Ward, Kobe. A farmhouse ale made with Asao daikon and a baked sweet potato ale made with Akeno Kintoki are on the lineup, and the venue's setup of a first-floor counter, second-floor tables, and a basement beer cellar adds to the experience.
Hop BroTwo beers from Yamanashi's Mancin Brewing have arrived at Laugh'in on Kitanagasadori in Kobe. This time it's the DAIKON FARMHOUSE ALE made with Asao daikon and the YAKI-IMO ALE made with Akeno Kintoki, so it's a lineup with a very strong ingredient-focused vibe.
MugiWait, a daikon beer!? Does that mean it tastes kind of like vegetable juice? I can't even picture it!
Hop BroThat's the interesting part: DAIKON FARMHOUSE ALE is a farmhouse ale. It uses Asao daikon right down to the juice and pulp, so it's the kind of beer where you enjoy how the vegetable aroma and earthy nuances show up in the glass.
MugiThe juice and pulp are used in the brew!? That feels more like cooking than beer. The beer world is suddenly way too free!
Hop BroExactly, that's the experimental spirit. Mancin Brewing is a brewery converted from a former factory, and since it can make up to 8,000 liters a month, it's easy for them to do these playful kinds of brews.
MugiOh wow, so the other one, the baked sweet potato ale, must be sweet and cozy, right? The kind you can drink like a snack?
Hop BroYAKI-IMO ALE is centered on Akeno Kintoki, with Beniharuka and Silk Sweet also used for a toasty finish. They even pay attention to the char on the skins, so the key point is that it gives off a roasted sweet potato aroma, not just sweetness.
MugiWait, they engineered the char too!? That's basically like turning a street-stall baked sweet potato into liquid form!
Hop BroAnd Laugh'in itself is fun too, with a first-floor counter, second-floor tables, and a first basement level that feels like an entire-floor beer cellar. There are four taps, and you can either buy or drink the beer you choose from the cellar downstairs, so the whole place turns beer selection into part of the enjoyment.
MugiWhoa, that's the kind of place that makes you hesitate forever! If there are four taps and a cellar, I can imagine a meeting breaking out right in front of the shop over whether to start with the daikon or the sweet potato!
Hop BroWhat makes this arrival special is that you can drink it while following the background of the ingredients. If you want to drink the story of the land in Kobe, these two beers from Mancin Brewing should really hit the spot.
MugiNow I'm completely hungry! I want to have a drink in Kobe and compare the daikon and the sweet potato side by side!
At Laugh'in on Kitanagasadori in Kobe, beers from Yamanashi's Mancin Brewing have arrived. In a post, two distinctive bottles were introduced as first-time guest offerings.
- Asao Daikon / DAIKON FARMHOUSE ALE / ABV 5.0%
- A farmhouse ale made with Asao daikon. The daikon is incorporated into the brew in the form of both juice and pulp, and it is presented as a beer that lets the vegetable's character come through.
- Akeno Kintoki / YAKI-IMO ALE / ABV 5.0%
- A baked sweet potato ale centered on Akeno Kintoki, with some Beniharuka and Silk Sweet also used. A defining feature is that it makes use of the aroma of the skins as well, resulting in a finish that emphasizes not only sweetness but also a toasty charred note.
Mancin Brewing is a brewery renovated from a former factory and is capable of producing up to 8,000 liters per month. It is described as pursuing experimental beer making while using agricultural products connected to the Akeno area of Hokuto City. Since the background of the craft beer is rooted in local farm produce, it is especially appealing to anyone who wants to drink while following the story behind the ingredients.
Laugh'in has a layout with a lively counter on the first floor, relaxed table seating on the second floor, and a basement beer cellar on the first basement level that feels like an entire floor is a refrigerator. There are four draft lines, and beers chosen from the basement cellar can be bought or drunk on the spot. The shop itself is designed to make choosing beer part of the fun.
This latest arrival is worth noting as a chance to enjoy beers with clearly expressed ingredient character in a relaxed setting. For anyone in Kobe looking for guest beers, it seems worth checking out Laugh'in's taps and cellar.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTwo beers from Yamanashi's Mancin Brewing have arrived at Laugh'in on Kitanagasadori in Kobe. This time it's the DAIKON FARMHOUSE ALE made with Asao daikon and the YAKI-IMO ALE made with Akeno Kintoki, so it's a lineup with a very strong ingredient-focused vibe.
MugiWait, a daikon beer!? Does that mean it tastes kind of like vegetable juice? I can't even picture it!
Hop BroThat's the interesting part: DAIKON FARMHOUSE ALE is a farmhouse ale. It uses Asao daikon right down to the juice and pulp, so it's the kind of beer where you enjoy how the vegetable aroma and earthy nuances show up in the glass.
MugiThe juice and pulp are used in the brew!? That feels more like cooking than beer. The beer world is suddenly way too free!
Hop BroExactly, that's the experimental spirit. Mancin Brewing is a brewery converted from a former factory, and since it can make up to 8,000 liters a month, it's easy for them to do these playful kinds of brews.
MugiOh wow, so the other one, the baked sweet potato ale, must be sweet and cozy, right? The kind you can drink like a snack?
Hop BroYAKI-IMO ALE is centered on Akeno Kintoki, with Beniharuka and Silk Sweet also used for a toasty finish. They even pay attention to the char on the skins, so the key point is that it gives off a roasted sweet potato aroma, not just sweetness.
MugiWait, they engineered the char too!? That's basically like turning a street-stall baked sweet potato into liquid form!
Hop BroAnd Laugh'in itself is fun too, with a first-floor counter, second-floor tables, and a first basement level that feels like an entire-floor beer cellar. There are four taps, and you can either buy or drink the beer you choose from the cellar downstairs, so the whole place turns beer selection into part of the enjoyment.
MugiWhoa, that's the kind of place that makes you hesitate forever! If there are four taps and a cellar, I can imagine a meeting breaking out right in front of the shop over whether to start with the daikon or the sweet potato!
Hop BroWhat makes this arrival special is that you can drink it while following the background of the ingredients. If you want to drink the story of the land in Kobe, these two beers from Mancin Brewing should really hit the spot.
MugiNow I'm completely hungry! I want to have a drink in Kobe and compare the daikon and the sweet potato side by side!
