Sakazuki Lab in Tokyo's Adachi Ward to Launch Citrus Drinks and Bamboo Shoot Dishes from April 22
Sakazuki Lab in Tokyo's Adachi Ward will begin "The Citrus and Bamboo Shoot Festival" on April 22, offering alcoholic drinks made with seasonal citrus and dishes featuring bamboo shoots delivered from Toyama. Homemade Miyokan sour and house-brewed beers will also be available.
Hop BroFrom April 22, Sakazuki Lab in Tokyo's Adachi Ward is kicking off a spring "Citrus and Bamboo Shoot Festival." Going all in on seasonal fruit and dishes together really gives it a strong seasonal feel.
MugiWait, citrus and bamboo shoots at the same time!? It feels like refreshingly bright and cozy are living together, and my brain can't keep up!
Hop BroThe first thing to watch is their homemade Miyokan Sour. They use Miyokan, also called Kawachi Bankan, and mix it with shochu, honey, and salt to make the sour base, then top it with soda and marmalade, so the sweet-and-tart outline comes through clearly.
MugiHuh! But what's that "sour base" thing? It suddenly sounds like artisan jargon, and my brain is being left behind!
Hop BroIn short, it's preparing the base flavor right up to the moment you drink it. Shochu, honey, and salt create depth and a sharp finish, and then the soda makes it light, so the citrus aroma really comes forward.
MugiI get it! Then I'm curious about the beer too, and just the name Tankan Ale sounds delicious, doesn't it? My face is already smiling from all that citrus juice!
Hop BroExactly, there are two beers, and one is Yuzu Sake Yeast Beer
MugiSake yeast and white koji? The moment I heard that explanation, a wall of technical terms went up! Koji means that koji, right?
Hop BroThat's right. Koji is an important ingredient for fermentation, and white koji is especially good at bringing out a refreshing acidity. So when you combine it with yuzu aroma, it tends to come together as a beer with clear shape, not just something that smells nice.
MugiAnd on top of that, bamboo shoots fresh-dug in the morning from Toyama are coming too!? I heard bamboo shoots taste different when they’re just dug up, full of freshness, but that's almost unfair!
Hop BroThe food is strong too. They pair roast pork with orange chicken bouillon soup and add citrus and fresh green pepper, so the pairing with the drinks is really well thought out. It sounds fun to choose while looking at the blackboard menu.
MugiNow my stomach is completely growling! When I hear "spring limited-time offering," it's the kind of thing that disappears if I don't go now, and I want to enjoy both the citrus and the bamboo shoots together at Sakazuki Lab!
The craft beer shop "Sakazuki Lab" in Tokyo's Adachi Ward will launch a special program starting at 5:00 p.m. on Wednesday, April 22, featuring alcoholic drinks made with seasonal citrus and bamboo shoot dishes. In an Instagram post, it is being presented as a "Midsummer-early summer! Citrus Festival," with a lineup that highlights seasonal ingredients in step with the shop's regular service.
What stands out in this lineup are the citrus-based drinks and the house-brewed beers. The post introduces a homemade "Miyokan Sour." It uses Miyokan, also known as Kawachi Bankan, combined with shochu, honey, and salt to create the sour base, then mixed with carbonated water and served with marmalade.
Two beers are listed. One is "Yuzu Sake Yeast Beer <Hatsukaze>," which layers yuzu aroma over a wort made with sake yeast and white koji. The other is "Tankan Ale," a house-brewed beer made with tankan citrus, grown in the Amami Islands and Okinawa, set to be tapped for the first time on April 22.
For food, the shop will offer "Roast Pork with Orange Chicken Bouillon Soup," made with domestic pork shoulder loin marinated in rosemary and thyme and paired with orange chicken bouillon soup. Citrus and fresh green pepper are also served alongside it, with pairing with citrus-based drinks in mind.
There will also be side dishes made with bamboo shoots freshly dug in the morning and delivered directly from Toyama. The post describes them as "the usual yearly special, but a little earlier this year," suggesting a menu built around the changing of the seasons. Sakazuki Lab is a shop centered on craft beer that also proposes combinations with sake and food, and that characteristic is strongly reflected in this event as well.
Detailed menu items will be listed on the in-store blackboard, and the shop is promoting the event as a spring limited-time offering where citrus drinks and bamboo shoot dishes can be enjoyed together.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroFrom April 22, Sakazuki Lab in Tokyo's Adachi Ward is kicking off a spring "Citrus and Bamboo Shoot Festival." Going all in on seasonal fruit and dishes together really gives it a strong seasonal feel.
MugiWait, citrus and bamboo shoots at the same time!? It feels like refreshingly bright and cozy are living together, and my brain can't keep up!
Hop BroThe first thing to watch is their homemade Miyokan Sour. They use Miyokan, also called Kawachi Bankan, and mix it with shochu, honey, and salt to make the sour base, then top it with soda and marmalade, so the sweet-and-tart outline comes through clearly.
MugiHuh! But what's that "sour base" thing? It suddenly sounds like artisan jargon, and my brain is being left behind!
Hop BroIn short, it's preparing the base flavor right up to the moment you drink it. Shochu, honey, and salt create depth and a sharp finish, and then the soda makes it light, so the citrus aroma really comes forward.
MugiI get it! Then I'm curious about the beer too, and just the name Tankan Ale sounds delicious, doesn't it? My face is already smiling from all that citrus juice!
Hop BroExactly, there are two beers, and one is Yuzu Sake Yeast Beer
MugiSake yeast and white koji? The moment I heard that explanation, a wall of technical terms went up! Koji means that koji, right?
Hop BroThat's right. Koji is an important ingredient for fermentation, and white koji is especially good at bringing out a refreshing acidity. So when you combine it with yuzu aroma, it tends to come together as a beer with clear shape, not just something that smells nice.
MugiAnd on top of that, bamboo shoots fresh-dug in the morning from Toyama are coming too!? I heard bamboo shoots taste different when they’re just dug up, full of freshness, but that's almost unfair!
Hop BroThe food is strong too. They pair roast pork with orange chicken bouillon soup and add citrus and fresh green pepper, so the pairing with the drinks is really well thought out. It sounds fun to choose while looking at the blackboard menu.
MugiNow my stomach is completely growling! When I hear "spring limited-time offering," it's the kind of thing that disappears if I don't go now, and I want to enjoy both the citrus and the bamboo shoots together at Sakazuki Lab!
