Shiga Kogen Beer’s “Ikkyō Ryōtoku” Now Pouring at Jibiruba
Jibiruba, a craft beer pub in Katamachi, Kanazawa, is pouring Shiga Kogen Beer’s “Ikkyō Ryōtoku.” This Hazy Belgian IPA combines tropical aromatics with a dry finish.
Hop BroAt Korinbo Jibiruba in Katamachi, Kanazawa, Shiga Kogen Beer’s “Ikkyoryotoku” is now on tap. That name already sounds wonderfully ambitious!
MugiWhat! That’s the beer’s name? Does drinking it get you two benefits—like a refill coupon?
Hop BroClose! It’s a Hazy Belgian IPA that brings together the personalities of a hazy IPA and a saison—two tasty ideas in one glass.
MugiA saison? What makes it saison-like? Are we drinking all four seasons now?
Hop BroSaison is a Belgian-origin style: lively, dry, and often fragrant from the yeast. In short, it’s an IPA where yeast-driven character shines too.
MugiOh wow! And it smells like pineapple and mango? That’s a tropical vacation in a glass!
Hop BroExactly. It has juicy hazy-IPA aromatics, but the palate stays crisp and dry. That contrast is the fun part.
MugiI heard it’s a solid 7.5% ABV! I’d better not get seasick on that tropical trip home!
Hop BroHaha, yet it drinks surprisingly lightly. You can enjoy the aroma and then savor the clean, snappy finish.
MugiKorinbo Jibiruba’s snacks sound fun too! If there’s food made for beer, my stomach is already applauding!
Hop BroStaff member Sunayama also did a guest cooking event at former manager Fukuoka’s pub, Taishu Sakaba Kern—sparked by a gyoza showdown. Their care for good food really comes through.
MugiTropical aroma, Belgian flair, and a dry finish—I want it with gyoza or bar snacks! Let’s go drink in Katamachi, Hop-bro!
Hop BroDone! Let’s pair it with food at Korinbo Jibiruba and taste Ikkyoryotoku together. First round—cheers!
Shiga Kogen Beer’s “Ikkyō Ryōtoku” on tap
Jibiruba, a beer pub in Katamachi, Kanazawa, Ishikawa, has tapped Shiga Kogen Beer’s “Ikkyō Ryōtoku.”
The beer is described as a Hazy Belgian IPA with an ABV of 7.5%. Its name reflects the beer’s combination of hazy IPA and saison characteristics.
Aromas suggest pineapple and mango, giving the beer a distinctly tropical profile. While it offers a gentle sweetness, the finish is dry. The beer’s bright, easy-drinking character also masks its 7.5% alcohol remarkably well, making it a beer to approach with some care while enjoying its expressive aroma and crisp finish.
A pub focused on beer and food
The accompanying post also introduces a guest cooking appearance by Jibiruba staff member Sunayama at “Taishū Sakaba Kern,” the restaurant run by former Jibiruba manager Fukuoka. The collaboration grew out of a previous gyoza competition and gave Sunayama the opportunity to prepare several dishes.
Jibiruba continues to develop creative snacks designed to pair with beer. “Ikkyō Ryōtoku” is therefore a natural choice for drinkers who want to explore how tropical hop character, Belgian-style fermentation, and a dry finish work alongside food.
For craft beer fans visiting Katamachi, this is a flavorful pour to seek out at Jibiruba.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Korinbo Jibiruba in Katamachi, Kanazawa, Shiga Kogen Beer’s “Ikkyoryotoku” is now on tap. That name already sounds wonderfully ambitious!
MugiWhat! That’s the beer’s name? Does drinking it get you two benefits—like a refill coupon?
Hop BroClose! It’s a Hazy Belgian IPA that brings together the personalities of a hazy IPA and a saison—two tasty ideas in one glass.
MugiA saison? What makes it saison-like? Are we drinking all four seasons now?
Hop BroSaison is a Belgian-origin style: lively, dry, and often fragrant from the yeast. In short, it’s an IPA where yeast-driven character shines too.
MugiOh wow! And it smells like pineapple and mango? That’s a tropical vacation in a glass!
Hop BroExactly. It has juicy hazy-IPA aromatics, but the palate stays crisp and dry. That contrast is the fun part.
MugiI heard it’s a solid 7.5% ABV! I’d better not get seasick on that tropical trip home!
Hop BroHaha, yet it drinks surprisingly lightly. You can enjoy the aroma and then savor the clean, snappy finish.
MugiKorinbo Jibiruba’s snacks sound fun too! If there’s food made for beer, my stomach is already applauding!
Hop BroStaff member Sunayama also did a guest cooking event at former manager Fukuoka’s pub, Taishu Sakaba Kern—sparked by a gyoza showdown. Their care for good food really comes through.
MugiTropical aroma, Belgian flair, and a dry finish—I want it with gyoza or bar snacks! Let’s go drink in Katamachi, Hop-bro!
Hop BroDone! Let’s pair it with food at Korinbo Jibiruba and taste Ikkyoryotoku together. First round—cheers!
