Sakazuki Lab is Holding a "Citrus Festival" Now, Serving Mishokan Sour and Bamboo Shoot Dishes
Sakazuki Lab in Adachi, Tokyo, has been holding a "Citrus Festival" since April 22. On April 24, it announced that it would open at 5:00 p.m. and continue the event, offering homemade Mishokan Sour, yuzu sake yeast beer, and tankan ale, along with bamboo shoot dishes and seasonal bonito.
Hop BroAt Sakazuki Lab in Adachi, Tokyo, they’re holding a Citrus Festival right now. It’s a pretty fun project, with a big burst of spring fragrance.
MugiWait, what! A Citrus Festival? Can a beer place really go that hard on citrus?! This sounds way too delicious!
Hop BroThe highlights are the Mishokan Sour, plus the yuzu sake yeast beer and tankan ale. What’s nice is that they bring out the citrus aroma in a way that matches each drink’s character.
MugiHold on, what even is sake yeast? Does that mean the beer tastes kind of like sake? My brain is spinning with lemons now!
Hop BroBasically, yeast is the star of fermentation. The yuzu sake yeast beer picks up sake-like notes in its aroma and fermentation character, so it has depth within a crisp finish.
MugiOhhh! And I kind of love that it says they pour it carefully. The way you build the foam can change the taste? Suddenly it feels really artisan!
Hop BroExactly, that part matters. Sakazuki Lab is a shop attached to a brewery, so they design the experience all the way through serving. You can enjoy not just the beer, but also sake and food together.
MugiWhoa, and the food is strong too!? Just the fact that bamboo shoot dishes are the main focus makes spring feel serious, and if first bonito is on top of that, there’s no choice but to drink!
Hop BroFor example, dishes like sauteed basil miso, Tosa-ni, and green pepper steak are paired to match the acidity and aroma of citrus. They’re also running a Chinese fair at the same time, so there’s plenty to eat with the drinks.
MugiThat sounds amazing! If I can enjoy spring ingredients and drinks all at once, I’d want to go on a day when they open at 5:00 p.m. I’m curious about both Mishokan and tankan!
Hop BroIn the end, places like this are where you drink the season. Sakazuki Lab’s Citrus Festival is definitely not the kind of place where one drink is ever enough.
MugiYeah, it’s completely impossible! It’s not just that you want to drink today - it’s the kind of place that makes you want to go right now!
Sakazuki Lab in Adachi, Tokyo, is running a project called the "Citrus Festival," which combines seasonal citrus fruits with spring mountain vegetables. In an Instagram post, the shop announced that the event began on April 22, and said it would open again at 5:00 p.m. on April 24 and continue the festivities.
The main attraction this time is a lineup of citrus-based drinks. The shop has prepared homemade Mishokan Sour, house-brewed yuzu sake yeast beer, and tankan ale, offering a lineup that captures the feel of the season. As for the beer, it is poured carefully according to the characteristics of each label, making it a setup that lets customers enjoy even the serving style.
The food menu centers on dishes made with bamboo shoots delivered fresh from Toyama in the morning. The lineup includes sauteed bamboo shoots with basil miso, agedashi-style sesame tofu, Tosa-ni simmered bamboo shoots, shumai with coarsely ground meat, and stir-fried chicken neck with green pepper. The menu is designed to pair well with citrusy alcoholic drinks. The post also mentions the arrival of first bonito of the season, with offerings such as tataki or sashimi.
In addition, the restaurant is running a Chinese fair at the same time. It is serving dishes such as agedashi mapo tofu, chili shrimp, bamboo shoot shumai, green pepper steak, and twice-cooked pork, with an emphasis on dishes that go well with the acidity and aroma of citrus.
Sakazuki Lab has long focused on offering not just beer, but also sake and food, as a shop attached to a brewery in Adachi, Tokyo. In this post as well, while mentioning new sake openings and information about its sister shop Sakazuki Brewing, it continues its springtime service aimed at local drinkers, pairing seasonal ingredients with drinks.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroAt Sakazuki Lab in Adachi, Tokyo, they’re holding a Citrus Festival right now. It’s a pretty fun project, with a big burst of spring fragrance.
MugiWait, what! A Citrus Festival? Can a beer place really go that hard on citrus?! This sounds way too delicious!
Hop BroThe highlights are the Mishokan Sour, plus the yuzu sake yeast beer and tankan ale. What’s nice is that they bring out the citrus aroma in a way that matches each drink’s character.
MugiHold on, what even is sake yeast? Does that mean the beer tastes kind of like sake? My brain is spinning with lemons now!
Hop BroBasically, yeast is the star of fermentation. The yuzu sake yeast beer picks up sake-like notes in its aroma and fermentation character, so it has depth within a crisp finish.
MugiOhhh! And I kind of love that it says they pour it carefully. The way you build the foam can change the taste? Suddenly it feels really artisan!
Hop BroExactly, that part matters. Sakazuki Lab is a shop attached to a brewery, so they design the experience all the way through serving. You can enjoy not just the beer, but also sake and food together.
MugiWhoa, and the food is strong too!? Just the fact that bamboo shoot dishes are the main focus makes spring feel serious, and if first bonito is on top of that, there’s no choice but to drink!
Hop BroFor example, dishes like sauteed basil miso, Tosa-ni, and green pepper steak are paired to match the acidity and aroma of citrus. They’re also running a Chinese fair at the same time, so there’s plenty to eat with the drinks.
MugiThat sounds amazing! If I can enjoy spring ingredients and drinks all at once, I’d want to go on a day when they open at 5:00 p.m. I’m curious about both Mishokan and tankan!
Hop BroIn the end, places like this are where you drink the season. Sakazuki Lab’s Citrus Festival is definitely not the kind of place where one drink is ever enough.
MugiYeah, it’s completely impossible! It’s not just that you want to drink today - it’s the kind of place that makes you want to go right now!
