Beer Cellar Ichinomiya Taps Mya Brew's Triple Collaboration 'Sakura paw pads'
The beer pub Beer Cellar Ichinomiya in Ichinomiya City, Aichi Prefecture, has welcomed a guest beer from Mya Brew of Nagoya: 'Sakura paw pads.' It is a Hazy Sour Ale at 6.0% ABV, made as a triple collaboration with Akebono Brewery and Let's Beer Works.
Hop BroHere’s the guest tap news from Ichinomiya: Beer Cellar Ichinomiya just got Mya Brew's 'Sakura paw pads.'
MugiWhoa! The name Sakura paw pads is cute enough already, but what kind of beer is it?
Hop BroIt's a Hazy Sour Ale at 6.0% ABV. It's a triple collaboration with Mya Brew, Akebono Brewery, and Let's Beer Works.
MugiA triple collab? That means three times as many meetings, and the planning alone sounds filling!
Hop BroHaha, but the flavor is nicely put together. The base is the gentle acidity from kettle souring, which gives it that springlike lightness.
MugiKettle souring? What even is that! They're not putting vinegar in it, right?
Hop BroRight, not vinegar. It's a method that uses lactic acid bacteria while the wort is being boiled, so it's an easy way to create a clean sourness.
MugiOh wow! And the sakura-pink appearance means it already looks like spring.
Hop BroThe aroma is great too. Raspberry and white peach, then a soft layer of salt-pickled cherry blossom leaves, bringing a Japanese nuance into the sweet-and-tart profile.
MugiThey even put in salt-pickled cherry blossom leaves!? It suddenly gives off such a spring wagashi vibe!
Hop BroAnd Beer Cellar Ichinomiya is open today from 15:00 to 21:00, so it lines up perfectly with an after-work stop for a drink.
MugiI can't take it anymore, I already want to drink it just from imagining it... I want to take my time with it at the Ichinomiya counter!
Hop BroIt's settled then. A spring beer made by breweries from the Nagoya area working together is exactly what I want to toast tonight.
At Beer Cellar Ichinomiya in Ichinomiya City, Aichi Prefecture, a guest beer from Mya Brew has been tapped. According to the shop's post, 'Sakura paw pads' is a Hazy Sour Ale with ABV 6.0%. In addition to Mya Brew (Chikusa Ward, Nagoya City), Akebono Brewery and Let's Beer Works joined in for this triple collaboration.
The tasting notes describe a pale, hazy sakura-pink appearance, layered with the gentle acidity of kettle souring, and aromas of raspberry, white peach, and salt-pickled cherry blossom leaves that drift softly through the glass. The result is said to combine the easygoing brightness of a sour with a springlike character, changing expression the more you drink.
Beer Cellar Ichinomiya is a beer pub that specializes in craft beer. When guest beers like this arrive, part of the appeal is being able to enjoy not only the style, but also the background of the brewers involved. Collaboration beers like this one, involving multiple breweries, also add the pleasure of imagining the intent behind the recipe while you drink.
The post says the pub is open today from 15:00 to 21:00, making it easy to stop in for a drink after work. This is one to savor at the counter in Ichinomiya, taking your time with a beer created by breweries from the Nagoya area working together.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHere’s the guest tap news from Ichinomiya: Beer Cellar Ichinomiya just got Mya Brew's 'Sakura paw pads.'
MugiWhoa! The name Sakura paw pads is cute enough already, but what kind of beer is it?
Hop BroIt's a Hazy Sour Ale at 6.0% ABV. It's a triple collaboration with Mya Brew, Akebono Brewery, and Let's Beer Works.
MugiA triple collab? That means three times as many meetings, and the planning alone sounds filling!
Hop BroHaha, but the flavor is nicely put together. The base is the gentle acidity from kettle souring, which gives it that springlike lightness.
MugiKettle souring? What even is that! They're not putting vinegar in it, right?
Hop BroRight, not vinegar. It's a method that uses lactic acid bacteria while the wort is being boiled, so it's an easy way to create a clean sourness.
MugiOh wow! And the sakura-pink appearance means it already looks like spring.
Hop BroThe aroma is great too. Raspberry and white peach, then a soft layer of salt-pickled cherry blossom leaves, bringing a Japanese nuance into the sweet-and-tart profile.
MugiThey even put in salt-pickled cherry blossom leaves!? It suddenly gives off such a spring wagashi vibe!
Hop BroAnd Beer Cellar Ichinomiya is open today from 15:00 to 21:00, so it lines up perfectly with an after-work stop for a drink.
MugiI can't take it anymore, I already want to drink it just from imagining it... I want to take my time with it at the Ichinomiya counter!
Hop BroIt's settled then. A spring beer made by breweries from the Nagoya area working together is exactly what I want to toast tonight.
