Susukino Ale STAND Serves Daisetsu Jibeer’s "Hokkigai-Brewed TOMAKOMAI STOUT"
At the beer pub "Susukino Ale STAND" in Sapporo’s Susukino district, the Hokkaido beer maker Daisetsu Jibeer’s surf clam-brewed stout "TOMAKOMAI STOUT" is featured. It’s a distinctly Hokkaido pint that layers the richness of dark beer with the savory depth of the sea.
Hop BroYou can drink Hokkigai-Brewed TOMAKOMAI STOUT at Susukino Ale STAND. It’s one of Daisetsu Jibeer’s beers, and what I like is how it’s packed with that Tomakomai character.
MugiWhat! Clam in beer? Japan’s first clam stout sounds way too free-spirited!
Hop BroExactly. The idea is to layer the stout’s dark richness with the savoriness of the sea. When dark beer richness meets the broth-like depth of surf clam, it gains depth that isn’t just about being heavy.
MugiBroth-like depth!? Beer isn’t hot pot, right? The savoriness of the sea is really hard to imagine in my head.
Hop BroTo put it simply, it doesn’t push a briny flavor to the front. The key is the savoriness that lingers gently after you drink it. Because it has a clean finish, it feels rich without making you tired of drinking it.
MugiOhhh! Then even people who don’t like dark beer could probably drink it! The fact that it’s well received by women too is kind of reassuring.
Hop BroExactly. And the backstory is interesting too: it’s the first local beer developed with surf clam by the charcoal-grilled yakiniku restaurant "Seizan Takumi" in Tomakomai. Having a story built around local ingredients gives each glass more weight.
MugiWhat, that sounds like getting tipsy from the story before even drinking it! Just hearing Tomakomai’s specialty surf clam brings that Hokkaido feeling rushing in!
Hop BroAnd since it’s inside the underground COCONO SUSUKINO complex, it’s easy to stop by on the way to shopping or dinner. Being able to have a casual drink in Susukino is really nice.
MugiThen today, I want to drink it more as a Hokkaido-style distinctive beer than a novelty. I want to try that surf clam savoriness!
Hop BroThat settles it. Let’s toast in Susukino and take our time appreciating the flavor of this TOMAKOMAI STOUT.
MugiYeah, my mouth is already waiting for stout! I just can’t stop thinking, I want to drink it now!
Featured Beer
At Susukino Ale STAND, the spotlight is on Daisetsu Jibeer Co., Ltd.’s "Hokkigai-Brewed TOMAKOMAI STOUT." It was developed by the Tomakomai charcoal-grilled yakiniku restaurant "Seizan Takumi" using Tomakomai’s specialty surf clam, and is introduced as Japan’s first "clam stout made with surf clam."
Flavor Profile
This beer is characterized by the umami of surf clam, which creates depth and richness, while still finishing clean and easy to drink. It is said to be popular even with people who do not usually like dark beer, as well as with women, and its design suggests an emphasis on drinkability rather than the kind of stout that simply pushes through with heaviness.
How to Enjoy It at the Venue
Susukino Ale STAND is a beer pub located inside the underground complex "COCONO SUSUKINO." Its convenient location makes it easy to stop by between shopping and meals, making it a good match for people who want to casually try craft beer. In the bustle of Susukino, being able to try a beer with the character of Hokkaido ingredients is a special part of the experience that is unique to this place.
Who This Pint Suits
- People who like stout but want to avoid anything too heavy
- People who want beer with a local story rather than a novelty gimmick
- People interested in craft beer that reflects ingredients from Tomakomai and Hokkaido
This beer, which puts a regional ingredient like surf clam into a single pint, makes the appeal of craft beer feel straightforward and clear. At Susukino Ale STAND, it is a guest beer worth checking out for its distinctly Hokkaido character.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroYou can drink Hokkigai-Brewed TOMAKOMAI STOUT at Susukino Ale STAND. It’s one of Daisetsu Jibeer’s beers, and what I like is how it’s packed with that Tomakomai character.
MugiWhat! Clam in beer? Japan’s first clam stout sounds way too free-spirited!
Hop BroExactly. The idea is to layer the stout’s dark richness with the savoriness of the sea. When dark beer richness meets the broth-like depth of surf clam, it gains depth that isn’t just about being heavy.
MugiBroth-like depth!? Beer isn’t hot pot, right? The savoriness of the sea is really hard to imagine in my head.
Hop BroTo put it simply, it doesn’t push a briny flavor to the front. The key is the savoriness that lingers gently after you drink it. Because it has a clean finish, it feels rich without making you tired of drinking it.
MugiOhhh! Then even people who don’t like dark beer could probably drink it! The fact that it’s well received by women too is kind of reassuring.
Hop BroExactly. And the backstory is interesting too: it’s the first local beer developed with surf clam by the charcoal-grilled yakiniku restaurant "Seizan Takumi" in Tomakomai. Having a story built around local ingredients gives each glass more weight.
MugiWhat, that sounds like getting tipsy from the story before even drinking it! Just hearing Tomakomai’s specialty surf clam brings that Hokkaido feeling rushing in!
Hop BroAnd since it’s inside the underground COCONO SUSUKINO complex, it’s easy to stop by on the way to shopping or dinner. Being able to have a casual drink in Susukino is really nice.
MugiThen today, I want to drink it more as a Hokkaido-style distinctive beer than a novelty. I want to try that surf clam savoriness!
Hop BroThat settles it. Let’s toast in Susukino and take our time appreciating the flavor of this TOMAKOMAI STOUT.
MugiYeah, my mouth is already waiting for stout! I just can’t stop thinking, I want to drink it now!
