KUNITACHI BREWERY’s summer fruited sour “Natsu no Awai” arrives at Bakushudo Kasugai
Bakushudo Kasugai, the beer pub in Kunitachi, Tokyo, has introduced “Natsu no Awai,” a summer fruited sour from its adjacent KUNITACHI BREWERY. The restaurant also suggests pairing it with prosciutto melon, making it an easy seasonal choice for warm weather.
Hop BroToday I need to tell you about summer-only Natsu no Awai, now pouring at Bakushudo Kasugai in Kunitachi.
MugiWhat! That already sounds refreshing! Is Bakushudo Kasugai one of those places where you can drink straight from the attached brewery?
Hop BroExactly. It's a KUNITACHI BREWERY pour, and this one is a fruit sour made with juice from two different plums, with even more fruit packed into the batch.
MugiWait, two kinds of plum juice in one beer? That's not a pint, that's a produce aisle with bubbles!
Hop BroThat's the fun of it. The aroma leans plum and raspberry, and the sip leaves a berry-like finish that hangs in the best way.
MugiOooh! But when you say a drier finish, do you mean spicy? Is this beer about to arrive carrying chili peppers?
Hop BroNot at all. In beer terms, dry means the sweetness doesn't stick around, so the finish stays crisp and the next sip comes easy.
MugiOkay, that makes sense! And with hardly any bitterness, craft beer beginners like me could totally get into this.
Hop BroAnd the shop is suggesting a prosciutto-melon pairing. Fruity sour with salty prosciutto is a sharp summer move.
MugiThat is dangerously convincing! Put Natsu no Awai with prosciutto melon on a terrace table and I am ready to cancel my entire day.
At Bakushudo Kasugai in Kunitachi, Tokyo, a summer seasonal release from the attached KUNITACHI BREWERY has been introduced: “Natsu no Awai,” a fruited sour designed for the hottest part of the year. The restaurant, run by the long-established liquor store Sekiya, focuses on freshly poured beer from the neighboring brewery and food that works naturally with it.
The featured beer
“Natsu no Awai” is presented as a fruited sour made with two plum juices from different growing regions. The brewery says it increased the amount of juice this year, giving the beer a bright, juicy sourness from the first sip. The aroma brings to mind plum and wild strawberry, while the flavor layers in raspberry-like notes. Bitterness is kept very low, and the finish is clean and dry.
A fitting food pairing
Alongside the beer, the restaurant is also offering a limited dish, prosciutto melon. The sweet, ripe melon and salty ham make a straightforward summer pairing, and the restaurant positions it as a natural match for “Natsu no Awai.”
What kind of place it is
The dining room has a relaxed, modern Japanese feel on the first floor, with counter seating, tables, and a terrace available in good weather. A reservation-only second floor is also available for groups. It is the kind of place that works for a solo pint, a casual dinner, or a small gathering, especially if you want seasonal beer served close to the source in Kunitachi.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday I need to tell you about summer-only Natsu no Awai, now pouring at Bakushudo Kasugai in Kunitachi.
MugiWhat! That already sounds refreshing! Is Bakushudo Kasugai one of those places where you can drink straight from the attached brewery?
Hop BroExactly. It's a KUNITACHI BREWERY pour, and this one is a fruit sour made with juice from two different plums, with even more fruit packed into the batch.
MugiWait, two kinds of plum juice in one beer? That's not a pint, that's a produce aisle with bubbles!
Hop BroThat's the fun of it. The aroma leans plum and raspberry, and the sip leaves a berry-like finish that hangs in the best way.
MugiOooh! But when you say a drier finish, do you mean spicy? Is this beer about to arrive carrying chili peppers?
Hop BroNot at all. In beer terms, dry means the sweetness doesn't stick around, so the finish stays crisp and the next sip comes easy.
MugiOkay, that makes sense! And with hardly any bitterness, craft beer beginners like me could totally get into this.
Hop BroAnd the shop is suggesting a prosciutto-melon pairing. Fruity sour with salty prosciutto is a sharp summer move.
MugiThat is dangerously convincing! Put Natsu no Awai with prosciutto melon on a terrace table and I am ready to cancel my entire day.
