Sakaduki Lab serves limited beer 'Yakan Hiko' with Haradinka pour
Sakaduki Lab in Adachi, Tokyo, will offer its brewery-exclusive beer 'Yakan Hiko' on July 25, served as a Haradinka pour. The lineup also includes a brown-sugar ice cream affogato made with aged sake and several summer beer options.
Hop BroToday’s topic is Sakazuki Lab’s 3rd anniversary setup, and honestly it sounds dialed in for summer.
MugiWait, an anniversary limited beer? That already feels like a valid reason to show up immediately!
Hop BroThe star is the Lab-exclusive Yakan Hikou pale mild, brewed with Maris Otter as the base plus caramel malt and lightly roasted malt.
MugiHold on, Maris Otter sounds like a stylish British guy. What is it actually!?
Hop BroIt’s the name of a British-style base malt, and it tends to give off a biscuit-like toastiness. That’s why Yakan Hikou lands sweet and roasty, while staying under 3.5% ABV with gentle bitterness.
MugiWhoa! And this Hladinka pour thing, that’s a serving method, right? Not a wizard spell?
Hop BroExactly. It keeps a balanced level of carbonation while making the malt richness, sweetness, and hop bitterness easier to pick up. Crisp, cold, and easy to drink.
MugiWhat is this, the perfect summer pint? It sounds dangerously crushable!
Hop BroAnd the supporting cast is strong too: Himitsu Kichi mugwort saison, Kuro Ageha’s summer schwarz, and an after the rain Tosabuntan IPA are all on deck.
MugiAnd not just beer? They’ve got karasumi peperoncino gnocchi too? That name alone smells like garlic and good decisions!
Hop BroThey even finish strong with brown sugar ice cream affogato topped with warmed aged sake from Shimane. Sweetness plus maturity, that’s a dangerous dessert move.
MugiThat settles it, I want to drink this right now. Start with Yakan Hikou on Hladinka, then end the day with dessert like a summer champion!
Sakaduki Lab in Adachi, Tokyo is preparing a summer-friendly lineup for July 25, centered on a limited beer and chilled desserts.
The main feature is 'Yakan Hiko', a Lab-exclusive pale mild brewed as a special release for the venue's third anniversary after its renewal. According to the brewery, the beer is built on Maris Otter ale malt, with caramel and lightly roasted malts layered in for a sweet, toasty profile. It comes in at 3.5% ABV or below and is designed to keep bitterness low.
The pour method also matters here. On the day, the beer switches to a Haradinka pour, which leaves a moderate amount of carbonation in the glass and makes the malt sweetness, grain character, and hop bitterness easier to perceive. It is a fitting choice for drinkers who want a cooler, softer, highly drinkable take on the style.
Beyond that beer, the bar is also listing several summer-oriented house brews, including the mugwort saison 'Kimitsukichi', the summer schwarzbier 'Kurowaraba', and the juicy Tosa-buntan IPA 'after the rain'.
Food and dessert round out the visit. The kitchen is serving Karasumi Peperoncino Gnocchi, a garlic-and-olive-oil dish topped generously with dried mullet roe, zucchini, and yuzu. For dessert, there is Brown Sugar Ice Cream Affogato with Aged Sake, made with Shimane's Kaishun Kanbun no Shizuku, warmed and poured over brown sugar ice cream.
The shop opens at 13:00 on July 25, making it a straightforward stop for beer drinkers looking for something cold, seasonal, and a little unusual.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Sakazuki Lab’s 3rd anniversary setup, and honestly it sounds dialed in for summer.
MugiWait, an anniversary limited beer? That already feels like a valid reason to show up immediately!
Hop BroThe star is the Lab-exclusive Yakan Hikou pale mild, brewed with Maris Otter as the base plus caramel malt and lightly roasted malt.
MugiHold on, Maris Otter sounds like a stylish British guy. What is it actually!?
Hop BroIt’s the name of a British-style base malt, and it tends to give off a biscuit-like toastiness. That’s why Yakan Hikou lands sweet and roasty, while staying under 3.5% ABV with gentle bitterness.
MugiWhoa! And this Hladinka pour thing, that’s a serving method, right? Not a wizard spell?
Hop BroExactly. It keeps a balanced level of carbonation while making the malt richness, sweetness, and hop bitterness easier to pick up. Crisp, cold, and easy to drink.
MugiWhat is this, the perfect summer pint? It sounds dangerously crushable!
Hop BroAnd the supporting cast is strong too: Himitsu Kichi mugwort saison, Kuro Ageha’s summer schwarz, and an after the rain Tosabuntan IPA are all on deck.
MugiAnd not just beer? They’ve got karasumi peperoncino gnocchi too? That name alone smells like garlic and good decisions!
Hop BroThey even finish strong with brown sugar ice cream affogato topped with warmed aged sake from Shimane. Sweetness plus maturity, that’s a dangerous dessert move.
MugiThat settles it, I want to drink this right now. Start with Yakan Hikou on Hladinka, then end the day with dessert like a summer champion!
