Osaka’s torne_craftbeer taps Y.Market Brewing’s Rice and Wind.
On August 27, Osaka’s torne_craftbeer announced one new keg: Y.Market Brewing’s Rice and Wind. The pub also opened reservations for its NY-style pastrami sandwich, while the tap list continues to span lagers, stouts, sour-leaning beers, and lambic.
Hop BroAt torne_craftbeer in Tenroku, the fresh tap is Rice and Wind., a Rice Lager from Y.Market Brewing in Nagoya.
MugiWait, a rice lager? Are we drinking beer or sneaking into a rice cooker?
Hop BroThat is the fun part. It uses Indian basmati rice and four kinds of spices, so cardamom and coriander lift the aroma nicely.
MugiWhat is basmati even doing here? Nutty flavor notes makes it sound like the beer brought its own snack.
Hop BroBasmati is a fragrant long-grain rice. In this beer it adds gentle sweetness and keeps the body light, which is the whole trick.
MugiOhhh, and it is a deep clear yellow too? Light body with actual character feels unfairly good.
Hop Brotorne also knows how to pair food, and reservations just opened for the NY-style pastrami sandwich. Service starts at 5 p.m. on August 29.
MugiWhat is this place trying to do to me? And what exactly is the brining step after three whole weeks?
Hop BroIt means soaking the meat with salt and spices so flavor goes deep. Then it is desalinated, smoked, and steamed, so the USDA Choice brisket stays juicy.
MugiSo the beer is dangerous, and now the food is too. With a lager-heavy tap list and Lager, Please. running, this pub is not playing around.
Hop BroThere is range too, from Peach Weizen nitro ver. and Minoh Stout. to Winter Lambiek, but for the first pour at torne I would start with Rice and Wind.
MugiSold. I want to toast with Rice and Wind. and compare taps while destroying that pastrami sandwich. My throat already left for Tenroku.
Osaka beer pub torne_craftbeer, located in the Tenroku area of Kita Ward, posted an update on August 27 featuring one new tap: Y.Market Brewing / Nagoya,JP’s "Rice and Wind.".
The beer is presented as a rice lager brewed with basmati rice from India and four spices. It pours a deep, clear yellow and keeps a light body, while layers of cardamom and coriander sit alongside a gentle nutty note and soft sweetness from the rice. The pub frames it as a refreshing lager for humid Osaka nights.
The same post also announced reservations for the previously teased "torne presents NY-Style Pastrami Sandwich." Service begins at 5:00 p.m. on August 29. The pastrami is made from USDA Choice brisket through a long process of brining, desalting, rubbing, smoking, and steaming, then served on an original rye bread from PARTENAIRE in Osaka’s Miyakojima area. Pickles and mustard are included, with a listed price of ¥4,000.
The broader tap list includes Peach Weizen -Wase- nitro ver., Minoh Stout., Schimmer., The Black Fog of Hamburg nitro ver., Vinohradská 12., Plum Gose., Minoh Pale Ale., Osaru IPA., Summer Cloud., and Winter Lambiek. With lagers, stouts, sour-leaning beers, and lambic all in rotation, the pub’s ongoing "Lager, Please." program from August 24 through September 6 fits the current lineup well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt torne_craftbeer in Tenroku, the fresh tap is Rice and Wind., a Rice Lager from Y.Market Brewing in Nagoya.
MugiWait, a rice lager? Are we drinking beer or sneaking into a rice cooker?
Hop BroThat is the fun part. It uses Indian basmati rice and four kinds of spices, so cardamom and coriander lift the aroma nicely.
MugiWhat is basmati even doing here? Nutty flavor notes makes it sound like the beer brought its own snack.
Hop BroBasmati is a fragrant long-grain rice. In this beer it adds gentle sweetness and keeps the body light, which is the whole trick.
MugiOhhh, and it is a deep clear yellow too? Light body with actual character feels unfairly good.
Hop Brotorne also knows how to pair food, and reservations just opened for the NY-style pastrami sandwich. Service starts at 5 p.m. on August 29.
MugiWhat is this place trying to do to me? And what exactly is the brining step after three whole weeks?
Hop BroIt means soaking the meat with salt and spices so flavor goes deep. Then it is desalinated, smoked, and steamed, so the USDA Choice brisket stays juicy.
MugiSo the beer is dangerous, and now the food is too. With a lager-heavy tap list and Lager, Please. running, this pub is not playing around.
Hop BroThere is range too, from Peach Weizen nitro ver. and Minoh Stout. to Winter Lambiek, but for the first pour at torne I would start with Rice and Wind.
MugiSold. I want to toast with Rice and Wind. and compare taps while destroying that pastrami sandwich. My throat already left for Tenroku.
