Sakaduki Lab opens Abe Kan 'Suicho' and a plum sour ale on Sept. 3
Sakaduki Lab in Adachi, Tokyo, posted its Sept. 3 lineup with a new sake, a fresh sour ale, and fish-focused dishes. The shop will open at 5:00 p.m., featuring Abe Kan 'Suicho' from Miyagi, the nitro-served 'Komorebi' sour ale, and Lab's 'Yakan Hikou' in two pours.
Hop BroToday’s Sakazuki Lab lineup for September 3 looks seriously strong. Beer, sake, and seafood all locked together in one dangerous little plan.
MugiWait, beer and sake together in one place? That’s too much good news for one brain to process!
Hop BroFirst up, the new sake tapping is Abeekan Suicho from Miyagi. It has a mineral-driven umami note, then finishes clean, so it’s built to work with food.
MugiWhoa, but mineral-driven umami means what exactly? We’re not licking rocks for tasting notes, right?!
Hop BroImportant question. Think of it as a sea-breeze nuance. Not literal salt, just a crisp outline that lifts the food beside it.
MugiOhhh, that does sound perfect with seafood! And the beer is the Nanko plum sour ale Komorebi, right? Even the name sounds refreshing!
Hop BroExactly. It uses super-ripe plums, and this year the acidity is more defined. They even mentioned lactic culture activity was especially good, and Sakazuki Lab is pouring it on nitro.
MugiWhat?! Nitro tap sounds like sci-fi bar equipment. Is the beer about to transform into a robot?
Hop BroNo robot, just a velvet-soft texture. Nitro gives it finer bubbles and a creamier mouthfeel, so the plum tartness comes across rounder and smoother.
MugiThat’s unfairly tempting! And they also have Yakan Hikou tasting for the Lab-exclusive mild ale, right? Real-ale style without foam or nitro version... that’s a double role!
Hop BroYep. You can compare how the malt shows up, then pair it with surf clam namero or grilled fatty tuna skewers with uni miso. Honestly, I’m already at three drinks in my head.
MugiAlright, I’m doing Suicho to Komorebi and landing with Yakan Hikou after that. Sakazuki Lab somehow made me thirsty just by reading the menu!
Sakaduki Lab in Adachi, Tokyo, announced its lineup for Thursday, Sept. 3, with a 5:00 p.m. opening. The post leans on the shop's usual mix of beer, sake, and food, and frames the evening as a calm dinner stop.
Sake
The new sake is `Abe Kan Suicho` from Miyagi. Sakaduki Lab describes it as a core label from a brewery that renewed its brand this year. The profile is mineral-driven, with clean finish and a light, food-friendly character.
Beer
On the beer side, `Komorebi`, a super-ripe Nanko plum sour ale, is newly tapped. According to the post, this batch came out more acidic than usual because the lactic bacteria performed well. It is served on nitro, which should add a smoother, creamier texture.
Lab's house-only mild ale `Yakan Hikou` is also on offer in two pours: a real-ale style with no foam and a nitro pour. That setup invites a direct comparison of how dispense changes the malt expression.
Food
The food list is fish-forward. Highlights include a namero made with `flat clams and geoduck` and a `tuna toro skewer with uni miso`. The first is chopped coarse for texture and kept simple with scallion, ginger, and miso. The second is brushed with house-made uni miso and served with butter-rich mashed potatoes.
The post also mentions a monthly keg-change event on Sept. 10, the manager's birthday event on Sept. 17, and a booth at `Ishihama Shrine x Beer Fest` on Sept. 26. From its Adachi base, Sakaduki Lab keeps building a menu that connects beer, sake, and food through the late-summer season.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s Sakazuki Lab lineup for September 3 looks seriously strong. Beer, sake, and seafood all locked together in one dangerous little plan.
MugiWait, beer and sake together in one place? That’s too much good news for one brain to process!
Hop BroFirst up, the new sake tapping is Abeekan Suicho from Miyagi. It has a mineral-driven umami note, then finishes clean, so it’s built to work with food.
MugiWhoa, but mineral-driven umami means what exactly? We’re not licking rocks for tasting notes, right?!
Hop BroImportant question. Think of it as a sea-breeze nuance. Not literal salt, just a crisp outline that lifts the food beside it.
MugiOhhh, that does sound perfect with seafood! And the beer is the Nanko plum sour ale Komorebi, right? Even the name sounds refreshing!
Hop BroExactly. It uses super-ripe plums, and this year the acidity is more defined. They even mentioned lactic culture activity was especially good, and Sakazuki Lab is pouring it on nitro.
MugiWhat?! Nitro tap sounds like sci-fi bar equipment. Is the beer about to transform into a robot?
Hop BroNo robot, just a velvet-soft texture. Nitro gives it finer bubbles and a creamier mouthfeel, so the plum tartness comes across rounder and smoother.
MugiThat’s unfairly tempting! And they also have Yakan Hikou tasting for the Lab-exclusive mild ale, right? Real-ale style without foam or nitro version... that’s a double role!
Hop BroYep. You can compare how the malt shows up, then pair it with surf clam namero or grilled fatty tuna skewers with uni miso. Honestly, I’m already at three drinks in my head.
MugiAlright, I’m doing Suicho to Komorebi and landing with Yakan Hikou after that. Sakazuki Lab somehow made me thirsty just by reading the menu!
