Saien Micro Brewery highlights Hachimantai fair and Otsuchi venison dishes
Saien Micro Brewery with Kitchen posted an Instagram update featuring two dishes from its Hachimantai fair, ongoing Otsuchi venison specials, and the near-sold-out status of its tweaked sake-yeast ale, Tsunagu Ale. The post reflects the brewery's food-first, in-house brewing approach in central Morioka.
Hop BroToday it's Saien Microbrewery with Kitchen: they're running a Hachimantai fair, keeping the Otsuchi game dishes on, and their 'Tsunagu Ale' is almost gone.
MugiWait, that's a feast update! I expected beer news, and suddenly we've got fair food, venison, and a last-call keg?
Hop BroThat's Saien Microbrewery with Kitchen for you. It's a brewpub with range produced by Baeren, so the food and draft lineup work as one package.
MugiWhoa, what is a brewpub? A pub where everyone stares moodily at blue beer?
Hop BroI would visit that once, but no. It means a place that brews on-site and serves on-site, so fresh beer and food pairings happen right there.
MugiOkay, but 'Tsunagu Ale' uses modified sake yeast? Why does that sound both delicious and like homework?
Hop BroYeast is the microbe that drives fermentation, and this one was tuned from sake brewing for beer, making 'Tsunagu Ale' a limited ale release with a distinctive twist. And the keg is almost empty.
MugiNo way, almost-empty keg news is my weakness. What food are we pairing with that?
Hop BroFor the fair you've got pig tripe with gochujang mayo and chicken baked in pastry, and for Otsuchi game there's a venison steak tasting plus tomato ragout with Hachimantai mushrooms in cheese, basically a full local-ingredient lineup, and now I want my first pint.
MugiThat's it, Tsunagu Ale with venison has completely taken over my brain. Let's go toast this before 'almost gone' turns into 'gone.'
Morioka's Saien Micro Brewery with Kitchen used Instagram to share its current food lineup and the status of one of its beers.
Items highlighted in the post
- Hachimantai fair: `Tochu tea pork offal with gochujang mayo`
- Hachimantai fair: `Puff pastry-style chicken with summer vegetable salad`
- Otsuchi venison support menu: `Otsuchi venison steak` tasting two cuts
- Otsuchi venison support menu: `Otsuchi venison tomato ragout with Hachimantai mushroom cheese bake`
Beer focus
The post also introduced Tsunagu Ale, brewed with an improved sake yeast, and said only a small amount remained on tap. That makes the update more than a food notice: it is also a snapshot of what is pouring in the brewery itself.
Saien Micro Brewery with Kitchen is a Baeren-produced microbrewery in the Saien district of Morioka. Opened in 2017 as a brewpub, it combines an in-house brewery with a kitchen-led dining space and has built a reputation for beers that go beyond Baeren's standard lineup.
This update ties together local ingredients, regional support dishes, and a limited beer nearing the end of the keg. For beer fans, it is the kind of post that is useful not because it overstates anything, but because it gives a clear picture of what to expect on the table and in the glass.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday it's Saien Microbrewery with Kitchen: they're running a Hachimantai fair, keeping the Otsuchi game dishes on, and their 'Tsunagu Ale' is almost gone.
MugiWait, that's a feast update! I expected beer news, and suddenly we've got fair food, venison, and a last-call keg?
Hop BroThat's Saien Microbrewery with Kitchen for you. It's a brewpub with range produced by Baeren, so the food and draft lineup work as one package.
MugiWhoa, what is a brewpub? A pub where everyone stares moodily at blue beer?
Hop BroI would visit that once, but no. It means a place that brews on-site and serves on-site, so fresh beer and food pairings happen right there.
MugiOkay, but 'Tsunagu Ale' uses modified sake yeast? Why does that sound both delicious and like homework?
Hop BroYeast is the microbe that drives fermentation, and this one was tuned from sake brewing for beer, making 'Tsunagu Ale' a limited ale release with a distinctive twist. And the keg is almost empty.
MugiNo way, almost-empty keg news is my weakness. What food are we pairing with that?
Hop BroFor the fair you've got pig tripe with gochujang mayo and chicken baked in pastry, and for Otsuchi game there's a venison steak tasting plus tomato ragout with Hachimantai mushrooms in cheese, basically a full local-ingredient lineup, and now I want my first pint.
MugiThat's it, Tsunagu Ale with venison has completely taken over my brain. Let's go toast this before 'almost gone' turns into 'gone.'
