Inkhorn Brewing Releases Hazy Double IPA "Kähu"
Inkhorn Brewing in Mejiro, Tokyo, announced its new beer "Kähu" on Instagram. The style is Hazy Double IPA, with an ABV of 8.5%. It is characterized by the thick mouthfeel derived from a double mash and a recipe that brings out the fruity character of New Zealand hops.
Hop BroBreaking news: Inkhorn Brewing in Mejiro has released a new beer called "Kähu." It’s a Hazy Double IPA with an ABV of 8.5%, and it was announced on Instagram at 10:47 on March 6!
MugiWhoa! That name sounds intense already! 8.5% is pretty high, but is it still easy to drink as a hazy?
Hop BroThat’s the key part of the design. It’s brewed with a double mash and no added sugar, which gives it a thick mouthfeel. And the hops are Nelson Sauvin and Nectaron in nearly equal amounts, so the fruit character really comes forward.
MugiWhat? Is a double mash like cooking rice twice? And "no added sugar" suddenly makes it sound weirdly healthy!
Hop BroThat’s a good comparison. Think of it as building the wort in stages to make it denser, and creating body from malt instead of relying on sugar. That’s what gives it a rich texture that isn’t sloppy.
MugiI see! So is the flavor more sweet juice-like, or more punchy and bitter? Which camp is it in?!
Hop BroIt’s a bit of both. It’s a balanced beer with sweet fruit notes like ripe pineapple and orange, layered with dank grassy tones and bitterness. It’s thick up front, but finishes crisp.
MugiWhen you say "dank," it suddenly sounds like a cave! And the article said "only T90 pellets" - what exactly are those?!
Hop BroThey’re the standard pellet format for hops. This time they skipped any gimmicks and built it entirely with regular pellets, which makes the character of Nelson Sauvin and Nectaron come through clearly. The malt bill is Extra Pils, Oats, and Wheat, and the yeast is House Ale Yeast, so the foundation is solid too.
MugiNow that I know the design behind it, I want to drink it right away! Whether I go to the Mejiro tasting room or follow it online, tonight’s beer is definitely "Kähu"!
Inkhorn Brewing introduced its new beer "Kähu" in an Instagram post at 10:47 on March 6, 2026.
Beer Overview
- Name: Kähu
- Style: Hazy Double IPA
- ABV: 8.5%
According to the post, this beer is brewed with a double mash and no added sugar. The hops are Nelson Sauvin and Nectaron, used in nearly equal amounts, and, unusually for the brewery, the recipe is made entirely with standard T90 pellets.
The tasting notes describe a balanced profile, with sweet fruit notes reminiscent of ripe pineapple and orange layered over dank, grassy tones and bitterness. With a thick mouthfeel and moderate body from the double mash, the beer is crafted to feel juicy and not seem as strong as its 8.5% ABV suggests.
Recipe Information (as posted)
- Malt: Extra Pils, Oats, Wheat
- Hops: Nelson Sauvin, Nectaron
- Others: —
- Yeast: House Ale Yeast
Inkhorn Brewing is a brewery and tasting room based in Mejiro, Toshima City, Tokyo. In addition to the nimble stream of new releases you would expect from an urban brewery, one strength is being able to follow releases through both the physical Mejiro location and its e-commerce channel. This "Kähu" is one of the brewery’s hazies worth watching for its clearly communicated ingredient design and brewing intent.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Inkhorn Brewing in Mejiro has released a new beer called "Kähu." It’s a Hazy Double IPA with an ABV of 8.5%, and it was announced on Instagram at 10:47 on March 6!
MugiWhoa! That name sounds intense already! 8.5% is pretty high, but is it still easy to drink as a hazy?
Hop BroThat’s the key part of the design. It’s brewed with a double mash and no added sugar, which gives it a thick mouthfeel. And the hops are Nelson Sauvin and Nectaron in nearly equal amounts, so the fruit character really comes forward.
MugiWhat? Is a double mash like cooking rice twice? And "no added sugar" suddenly makes it sound weirdly healthy!
Hop BroThat’s a good comparison. Think of it as building the wort in stages to make it denser, and creating body from malt instead of relying on sugar. That’s what gives it a rich texture that isn’t sloppy.
MugiI see! So is the flavor more sweet juice-like, or more punchy and bitter? Which camp is it in?!
Hop BroIt’s a bit of both. It’s a balanced beer with sweet fruit notes like ripe pineapple and orange, layered with dank grassy tones and bitterness. It’s thick up front, but finishes crisp.
MugiWhen you say "dank," it suddenly sounds like a cave! And the article said "only T90 pellets" - what exactly are those?!
Hop BroThey’re the standard pellet format for hops. This time they skipped any gimmicks and built it entirely with regular pellets, which makes the character of Nelson Sauvin and Nectaron come through clearly. The malt bill is Extra Pils, Oats, and Wheat, and the yeast is House Ale Yeast, so the foundation is solid too.
MugiNow that I know the design behind it, I want to drink it right away! Whether I go to the Mejiro tasting room or follow it online, tonight’s beer is definitely "Kähu"!
