Ise Kadoya Beer × NAMACHAん Brewing Collaboration Stout Served at Enibrew in Nakamozu, Osaka
At the beer pub Enibrew in Nakamozu, Osaka, the collaboration beer “Nama-Kaku Smoke Oyster Stout” from Ise Kadoya Beer (Mie) and NAMACHAん Brewing (Tokyo) has appeared. It is a stout that layers the briny aroma of oysters with smoked malt, making it a beer that pairs well with food.
Hop BroToday, at Enibrew in Nakamozu, Osaka, the Nama-Kaku Smoke Oyster Stout is a hot topic. It’s a collaboration between Ise Kadoya Beer and NAMACHAん Brewing, and even the name is packed with information.
MugiWhat! An oyster stout? So it actually has oysters in it? Just the idea of the sea and dark beer coexisting is already kind of mysterious!
Hop BroExactly. And the key point is that it’s not just a gimmick: it layers the briny aroma of oysters onto a deep stout base. It’s like the ocean’s umami being held up by a black body.
MugiWait, what do you mean by a black body? You don’t mean muscles or something, right?
Hop BroIn beer, body means the thickness of the mouthfeel and how substantial it feels to drink. On top of that comes the smokiness from the in-house smoked malt, which really boosts the roasted aroma.
MugiOhhh! So the smoked malt is smoked with beech, oak, and peat? That suddenly feels like a forest, a wetland, and a smokehouse all came together!
Hop BroExactly. And it’s introduced as a strong performer that won IBA 2024, so it’s not just unusual, it’s a highly polished beer too.
MugiI want to try that! And Enibrew is only a 2-minute walk from Nakamozu Station, right? That’s the kind of place work just pulls you toward!
Hop BroThe shop also says it gathers beers from all over Japan, and just looking at tonight’s lineup is exciting. It also seems like it would pair really well with dishes like black-vinegar pork or peanut chicken satay.
MugiAnd starting May 22, they’re launching the Nippon Style Beer Selection, right? If I taste-test beers made with Japanese ingredients, my stomach is definitely not going to be big enough!
Hop BroExactly. First, one glass of the collaboration stout, and then we can follow the Japanese-style project too. This is definitely the kind of flow that makes you want to raise a toast tonight.
MugiYeah, I already want to drink it so badly! Oyster aroma x smokiness sounds absolutely delicious, and tonight is settled with one dark, roasty pint!
At the beer pub Enibrew in Nakamozu-cho, Sakai City, Osaka, the collaboration beer “Nama-Kaku Smoke Oyster Stout” by Ise Kadoya Beer (Mie) and NAMACHAん Brewing (Tokyo) is being featured. In the post, it is introduced as a stout built on a deep base, layered with the ocean aroma of boiled oysters and the smoky character of malt that is smoked in-house using beech, oak, and peat. It is described as a strong performer, having won at IBA 2024.
Enibrew is a shop that promotes itself as “a specialty craft beer store where beers from all over Japan gather,” and its posts also provide information on the “lineup for tonight” and seat reservations. On the food side, dishes such as tender black-vinegar pork fillet and rich peanut chicken satay are featured, creating a selection that pairs easily with the stout’s depth and roasty character. Its location, just a 2-minute walk from Nakamozu Station, also makes it convenient as a beer pub to drop into after work.
In addition, a monthly special project called “Nippon Style Beer Selection” begins on May 22. It will line up beers made with Japanese ingredients such as sake yeast, sake lees, sake rice, yuko citrus, Japanese black tea, rice koji, and buckwheat, and will be presented alongside Japanese-style dishes. It looks set to be an event that lets drinkers once again appreciate the breadth of craft beer.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday, at Enibrew in Nakamozu, Osaka, the Nama-Kaku Smoke Oyster Stout is a hot topic. It’s a collaboration between Ise Kadoya Beer and NAMACHAん Brewing, and even the name is packed with information.
MugiWhat! An oyster stout? So it actually has oysters in it? Just the idea of the sea and dark beer coexisting is already kind of mysterious!
Hop BroExactly. And the key point is that it’s not just a gimmick: it layers the briny aroma of oysters onto a deep stout base. It’s like the ocean’s umami being held up by a black body.
MugiWait, what do you mean by a black body? You don’t mean muscles or something, right?
Hop BroIn beer, body means the thickness of the mouthfeel and how substantial it feels to drink. On top of that comes the smokiness from the in-house smoked malt, which really boosts the roasted aroma.
MugiOhhh! So the smoked malt is smoked with beech, oak, and peat? That suddenly feels like a forest, a wetland, and a smokehouse all came together!
Hop BroExactly. And it’s introduced as a strong performer that won IBA 2024, so it’s not just unusual, it’s a highly polished beer too.
MugiI want to try that! And Enibrew is only a 2-minute walk from Nakamozu Station, right? That’s the kind of place work just pulls you toward!
Hop BroThe shop also says it gathers beers from all over Japan, and just looking at tonight’s lineup is exciting. It also seems like it would pair really well with dishes like black-vinegar pork or peanut chicken satay.
MugiAnd starting May 22, they’re launching the Nippon Style Beer Selection, right? If I taste-test beers made with Japanese ingredients, my stomach is definitely not going to be big enough!
Hop BroExactly. First, one glass of the collaboration stout, and then we can follow the Japanese-style project too. This is definitely the kind of flow that makes you want to raise a toast tonight.
MugiYeah, I already want to drink it so badly! Oyster aroma x smokiness sounds absolutely delicious, and tonight is settled with one dark, roasty pint!
