Sakaduki Brewing to Tap 'Heat stroke' on Aug. 6, with a Mizusawa Udon Saison in the Works
The Adachi Ward brewpub will hold a food-pairing day on August 6 and open 'Heat stroke,' a passion-fruit beer. The team also said it has started work on a saison using leftover pieces of Mizusawa udon.
Hop BroSakazuki Brewing in Kitasenju is tapping "Heat stroke" tomorrow on August 6. It’s a 2026 passion fruit beer, and they’re pairing it with a food pairing day too.
MugiWhat! Heat stroke is such an intense summer name! A passion fruit beer already sounds like a tropical vacation in a glass.
Hop BroThat’s the fun part. Sakazuki Brewing is a brewpub with its own brewery, so they’re really good at building a full drink-and-food experience around the beer of the day.
MugiOoh! But a passion fruit beer... does that taste like juice, or does it still feel properly beer-like?
Hop BroIt’ll probably have bright aroma and a crisp pop of acidity. This kind of beer really shines with food pairing, because the fruit character gets more defined next to the right dish.
MugiHold on, food pairing sounds so fancy! You just mean, “this tastes amazing with that food,” right?
Hop BroExactly. It sounds technical, but it’s really about matching flavors. And this time they’re also brewing a udon scraps saison, which is wonderfully weird in the best way.
MugiNo way! Beer reincarnation support is an absurdly strong phrase. How does udon even turn into beer?!
Hop BroThey chop up leftover Mizusawa udon, remove the salt, heat it, and work it into the wort. A saison is a light Belgian-style ale, so it should play nicely with all that wheat character when it lands around mid-September.
MugiAnd they’ve got 15 beers on tap right now too, right? Between the Bohemian pilsner, the hazy IPA, and "Heat stroke" with food, August 6 sounds dangerously close to becoming a full-on drinking mission.
Sakaduki Brewing in Tokyo's Adachi Ward has announced a food-pairing day for Thursday, August 6. The featured release is Heat stroke, a 2026 passion-fruit beer planned for a limited opening, with dishes matched to the beer also prepared for the day.
The brewpub, which opened in Kita-Senju in 2016, continues to lean into the idea of serving beer alongside food. On August 5, the tap list included 15 beers, among them shy girl (Bohemian pilsner), Stardust (hazy IPA), and KISS ME (peanut-chocolate milk stout). Time Thief (English brown ale) was noted as running low.
The post also highlighted a first-time brewing challenge: turning leftover pieces of Mizusawa udon into beer. The udon, a well-known specialty from the Mizusawa area of Gunma's Ikaho region, was chopped, rinsed to remove salt, and processed with heat before being carried into wort production. The result is expected to become a wheat-forward saison, with shop service planned for mid-September.
For a brewery-pub in peak summer, the update combines a new beer, a pairing program, and an unusual production story. It is the kind of seasonal news that invites drinkers to follow what comes out of the taps next.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSakazuki Brewing in Kitasenju is tapping "Heat stroke" tomorrow on August 6. It’s a 2026 passion fruit beer, and they’re pairing it with a food pairing day too.
MugiWhat! Heat stroke is such an intense summer name! A passion fruit beer already sounds like a tropical vacation in a glass.
Hop BroThat’s the fun part. Sakazuki Brewing is a brewpub with its own brewery, so they’re really good at building a full drink-and-food experience around the beer of the day.
MugiOoh! But a passion fruit beer... does that taste like juice, or does it still feel properly beer-like?
Hop BroIt’ll probably have bright aroma and a crisp pop of acidity. This kind of beer really shines with food pairing, because the fruit character gets more defined next to the right dish.
MugiHold on, food pairing sounds so fancy! You just mean, “this tastes amazing with that food,” right?
Hop BroExactly. It sounds technical, but it’s really about matching flavors. And this time they’re also brewing a udon scraps saison, which is wonderfully weird in the best way.
MugiNo way! Beer reincarnation support is an absurdly strong phrase. How does udon even turn into beer?!
Hop BroThey chop up leftover Mizusawa udon, remove the salt, heat it, and work it into the wort. A saison is a light Belgian-style ale, so it should play nicely with all that wheat character when it lands around mid-September.
MugiAnd they’ve got 15 beers on tap right now too, right? Between the Bohemian pilsner, the hazy IPA, and "Heat stroke" with food, August 6 sounds dangerously close to becoming a full-on drinking mission.
