Sakaduki Brewing to Tap Anniversary Beer "Shoshin Weizen" on May 27
Sakaduki Brewing in Tokyo's Adachi Ward will tap its secret 10th-anniversary beer, "Shoshin Weizen," on Wednesday, May 27. To go with the smoky weizen, it is also proposing skewers of delicate seafood, and announced the event as a pairing day to enjoy with food.
Hop BroToday we're talking about Sakaduki Brewing's anniversary beer. They'll be tapping "Shoshin Weizen" on May 27, and it has that nice back-to-the-roots feeling, doesn't it?
MugiWow, just the name Shoshin already has me hooked! I feel like I might cry a little before even tasting it. What kind of beer is it?
Hop BroIt's a smoky weizen. They brew this one occasionally around anniversary time, and the key point is how the soft wheat character is layered with a smoky, roasted aroma.
MugiA weizen makes me think of that light, fluffy wheat feel, so what does smoky mean here!? It feels like a door to the advanced level just opened all at once!
Hop BroSimply put, it's like adding a touch of smoky nuance to a weizen's banana-like aroma and gentle mouthfeel. If the smoke is too strong, it gets tricky, but when it comes together well, it pairs beautifully with food.
MugiOhhh! So that's why they're suggesting light seafood skewers. Using seafood instead of yakitori is kind of stylish!
Hop BroExactly. It's a combination that highlights the shape of the aroma. Because the seafood is so light, the beer's smokiness doesn't overpower things, and only the clean aftertaste lingers.
MugiWait, it's that carefully calculated!? So this isn't just an anniversary event, it's a day to enjoy as a pairing day!
Hop BroAnd Sakaduki Brewing opened in Kitasenju in March 2016 as a brewpub, with the brewery and taproom on the first floor and the restaurant on the second. It's strong from the start that it was designed for both drinking and eating.
MugiI kind of love that. It really feels like a beer that returns to its roots. Because the place has been around so long, the name Shoshin has meaning.
Hop BroYeah, because it's a limited anniversary pour, you want to taste it not just as beer, but together with the food. In Kitasenju, that's a lot of reasons to drink.
MugiNow I really want to drink it! If someone says have a beer in Kitasenju, there's no way I'm not stopping by after work today!
A smoky weizen for a 10th-anniversary milestone
Sakaduki Brewing, in Kitasenju, Adachi Ward, Tokyo, will tap its "Shoshin Weizen," a secret 10th-anniversary beer, on Wednesday, May 27. In the post, it was introduced as a smoky weizen that they occasionally brew around anniversary time, along with comments that seemed to look back on the trial-and-error days when brewing first began.
Sakaduki Brewing opened in Kitasenju in March 2016 as a brewpub. It features a brewery and taproom on the first floor, and a restaurant on the second, making it a place where guests can enjoy house-brewed beer paired with food. With a style centered on seasonal pours and beers that are easy to match with meals, it has long been popular with local drinkers.
The pairing suggestion this time is to serve the smoky, refreshing weizen with "lightly flavored seafood skewers." By pairing a beer with aromatic nuances alongside a dish that highlights its ingredients, the composition neatly brings out the contours of the flavors. It is not a flashy combination, but the idea of carefully connecting the beer's aftertaste with the lightness of the food reflects the character of the shop.
The anniversary beer is named "Shoshin," or "beginner's mind." For a brewery that has continued for so long, there is meaning in releasing a limited beer that feels like a return to its roots. If you're having a drink in Kitasenju, this is an announcement that makes you want to savor not just the beer on its own, but also how it pairs with the food.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday we're talking about Sakaduki Brewing's anniversary beer. They'll be tapping "Shoshin Weizen" on May 27, and it has that nice back-to-the-roots feeling, doesn't it?
MugiWow, just the name Shoshin already has me hooked! I feel like I might cry a little before even tasting it. What kind of beer is it?
Hop BroIt's a smoky weizen. They brew this one occasionally around anniversary time, and the key point is how the soft wheat character is layered with a smoky, roasted aroma.
MugiA weizen makes me think of that light, fluffy wheat feel, so what does smoky mean here!? It feels like a door to the advanced level just opened all at once!
Hop BroSimply put, it's like adding a touch of smoky nuance to a weizen's banana-like aroma and gentle mouthfeel. If the smoke is too strong, it gets tricky, but when it comes together well, it pairs beautifully with food.
MugiOhhh! So that's why they're suggesting light seafood skewers. Using seafood instead of yakitori is kind of stylish!
Hop BroExactly. It's a combination that highlights the shape of the aroma. Because the seafood is so light, the beer's smokiness doesn't overpower things, and only the clean aftertaste lingers.
MugiWait, it's that carefully calculated!? So this isn't just an anniversary event, it's a day to enjoy as a pairing day!
Hop BroAnd Sakaduki Brewing opened in Kitasenju in March 2016 as a brewpub, with the brewery and taproom on the first floor and the restaurant on the second. It's strong from the start that it was designed for both drinking and eating.
MugiI kind of love that. It really feels like a beer that returns to its roots. Because the place has been around so long, the name Shoshin has meaning.
Hop BroYeah, because it's a limited anniversary pour, you want to taste it not just as beer, but together with the food. In Kitasenju, that's a lot of reasons to drink.
MugiNow I really want to drink it! If someone says have a beer in Kitasenju, there's no way I'm not stopping by after work today!
