CRAFT BEER BASE leaf in Osaka unveils its 2nd anniversary White Koji Cucumber Gose
CRAFT BEER BASE leaf, a beer pub in Grand Green Osaka, has announced its 2nd anniversary plans. The featured beer is White Koji Cucumber Gose, paired with limited food offerings on September 5 and 6.
Hop BroMugi, Osaka's CRAFT BEER BASE leaf is turning two, and the star of the show is Shiro Koji Cucumber Gose!
MugiWait, cucumber beer!? Did a salad just dive straight into a pint glass?
Hop BroThat is exactly why it's fun. The style is a gose-style beer, so the light salinity and tartness make the freshness pop.
MugiWhat is that! What's a gose!? It sounds like some kind of finishing move!
Hop BroIn plain terms, it's a tart-and-salty beer often brewed with wheat. This one layers soft acidity from shiro koji with cool cucumber character.
MugiOh wow, so it sounds super easy to sip even when it's still hot out. I just hope it doesn't taste like garden water!
Hop BroNo danger there. For the anniversary they've got limited pairing food too, built around chilled sesame dashi somen with bonito and summer vegetables.
MugiThey brought in noodles too? Bonito and sesame dashi already sounds serious, and now it's teaming up with beer!
Hop BroRight, and the sesame sauce gets kombu stock, then myoga, tomato, sudachi, and even watermelon narazuke pickles to balance acidity, umami, aroma, and salt.
MugiWait, watermelon pickles!? My brain is buffering, but my thirst has already sprinted off to Osaka!
Hop BroThe place helps too: second floor of Grand Green Osaka's North Building, big windows, park views, and 15 taps on draft for casual beer-and-food pairings.
MugiThen this is a definite detour on September 5 and 6. Shiro Koji Cucumber Gose with chilled somen? I am absolutely ready to drink for research!
Anniversary beer: White Koji Cucumber Gose
CRAFT BEER BASE leaf, on the second floor of Grand Green Osaka North Building, is marking its 2nd anniversary. In its latest post, the pub introduced its anniversary beer, White Koji Cucumber Gose. The beer is described as a gose built around the acidity of white koji and the fresh, cooling character of cucumber.
Food designed for pairing
The post also highlighted a limited anniversary dish: cold sesame-dashi somen with bonito and summer vegetables. It combines sesame sauce with kombu dashi, bonito, myoga, tomato, shikuwasa-style citrus, and pickled watermelon rind. The menu is clearly built with beer pairing in mind, balancing acidity, umami, aroma, and saltiness.
A bright, open beer pub in Osaka
CRAFT BEER BASE leaf is known for its open, light-filled interior and the park-facing view below. The pub serves its own beers alongside guest taps, with 15 draft beers available in total, making it a casual place to explore beer and food pairings.
The anniversary celebration is scheduled for September 5 and 6. For beer fans in Osaka, it is a straightforward reason to stop by and see what the pub has poured for the occasion.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMugi, Osaka's CRAFT BEER BASE leaf is turning two, and the star of the show is Shiro Koji Cucumber Gose!
MugiWait, cucumber beer!? Did a salad just dive straight into a pint glass?
Hop BroThat is exactly why it's fun. The style is a gose-style beer, so the light salinity and tartness make the freshness pop.
MugiWhat is that! What's a gose!? It sounds like some kind of finishing move!
Hop BroIn plain terms, it's a tart-and-salty beer often brewed with wheat. This one layers soft acidity from shiro koji with cool cucumber character.
MugiOh wow, so it sounds super easy to sip even when it's still hot out. I just hope it doesn't taste like garden water!
Hop BroNo danger there. For the anniversary they've got limited pairing food too, built around chilled sesame dashi somen with bonito and summer vegetables.
MugiThey brought in noodles too? Bonito and sesame dashi already sounds serious, and now it's teaming up with beer!
Hop BroRight, and the sesame sauce gets kombu stock, then myoga, tomato, sudachi, and even watermelon narazuke pickles to balance acidity, umami, aroma, and salt.
MugiWait, watermelon pickles!? My brain is buffering, but my thirst has already sprinted off to Osaka!
Hop BroThe place helps too: second floor of Grand Green Osaka's North Building, big windows, park views, and 15 taps on draft for casual beer-and-food pairings.
MugiThen this is a definite detour on September 5 and 6. Shiro Koji Cucumber Gose with chilled somen? I am absolutely ready to drink for research!
