Sakaduki Brewing to Host Limited Pairing of Aged “KISS ME” Stout and Beef Cheek
Sakaduki Brewing in Adachi, Tokyo, will host a limited “Farewell Pairing” on October 24, featuring its nearly sold-out KISS ME peanut chocolate milk stout with red-wine-braised beef cheek. The pairing is limited to approximately 15–16 servings.
Hop BroSakazuki Brewing in Adachi, Tokyo, is holding its Farewell Pairing on October 24.
MugiWhat? The name already feels bittersweet! Is it a goodbye beer party?
Hop BroExactly. Rather than a new release, it pairs a nearly sold-out beer with food as a final-toast event.
MugiI see! So what kind of beer is the star this time?
Hop BroIt’s “KISS ME,” a peanut-chocolate milk stout that has aged for about eight months.
MugiMilk stout? Do they pour milk straight into the beer? School-lunch style!?
Hop BroNo, no! It uses lactose for sweetness and body; this dark beer shines with roasted malt and deep chocolate notes.
MugiOoh! What food goes with a beer that rich?
Hop BroRed-wine-braised beef cheek, slowly cooked with a red wine and balsamic sauce. The meat’s savoriness meets the stout’s roasty character.
MugiDrinking KISS ME after the dish brings out chocolate and acidity too… a grand finale in your mouth! With only 15–16 servings, I want to go drink it!
Sakaduki Brewing, based in Adachi, Tokyo, will hold its limited “Farewell Pairing” on Saturday, October 24. Approximately 15–16 servings will be available.\n\nThe brewery uses “Farewell Pairing” to describe a food-and-beer pairing centered on beer that is approaching sellout, rather than a newly tapped release. Because beer continues to mature in storage, its flavors can become rounder and its aromas more integrated. The event is designed to highlight those changes alongside food.\n\nThe featured beer is KISS ME, a peanut chocolate milk stout. The brewery says the beer has spent around eight months aging in its final keg. With maturation, the roasted malt character is joined by deeper chocolate and peanut notes.\n\nThe pairing dish is beef cheek braised in red wine. Slowly cooked until tender, the beef is served with a rich sauce based on red wine and balsamic vinegar. The stout’s roast character and chocolate-like flavors are intended to complement the dish’s savory depth. After a bite of the beef, the beer’s chocolate character is expected to become more pronounced, while the balsamic acidity adds contrast.\n\nKISS ME is already close to selling out, and regular service is limited to the second floor. This event offers a final opportunity to enjoy a beer that has been popular with guests, while experiencing how extended maturation changes its profile. Visitors should note that the pairing is available only in limited quantities.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSakazuki Brewing in Adachi, Tokyo, is holding its Farewell Pairing on October 24.
MugiWhat? The name already feels bittersweet! Is it a goodbye beer party?
Hop BroExactly. Rather than a new release, it pairs a nearly sold-out beer with food as a final-toast event.
MugiI see! So what kind of beer is the star this time?
Hop BroIt’s “KISS ME,” a peanut-chocolate milk stout that has aged for about eight months.
MugiMilk stout? Do they pour milk straight into the beer? School-lunch style!?
Hop BroNo, no! It uses lactose for sweetness and body; this dark beer shines with roasted malt and deep chocolate notes.
MugiOoh! What food goes with a beer that rich?
Hop BroRed-wine-braised beef cheek, slowly cooked with a red wine and balsamic sauce. The meat’s savoriness meets the stout’s roasty character.
MugiDrinking KISS ME after the dish brings out chocolate and acidity too… a grand finale in your mouth! With only 15–16 servings, I want to go drink it!
