Sakazuki Brewing to Hold Spring Pairing Day and Tap a New Release on March 25
Sakazuki Brewing in Tokyo's Kitasenju announced its "Spring🌸 Pairing Day" for March 25. It will tap 《Meguro River Sakura Ale》, made with thinned wood from the cherry trees lining the Meguro River, and serve an on-the-day pairing with the Japanese dish "Whitebait Steamed with Cherry Blossoms."
Hop BroToday’s topic is the Spring Pairing Day that Sakazuki Brewing in Kitasenju held on March 25.
MugiWhoa! Even the name sounds springlike! And there was a new tap release too!?
Hop BroRight. There were 19 beers on tap that day, and the new star was Meguro River Sakura Ale.
MugiWhat is that! The wood beer mentioned in the article means it tastes like wood?
Hop BroIt’s the idea of a wood infusion: they roast and crush the thinned branches from the cherry trees along the Meguro River, then steep them in the beer to transfer the aroma.
MugiInfu... what!? So I’m now facing the can I drink wood? problem!?
Hop BroSimply put, it’s an ale flavored with cherry branches. This year’s version has been adjusted for a cleaner finish.
MugiWow! And they’re pairing it with the Japanese dish Whitebait Steamed with Cherry Blossoms. That’s so refined it makes me sit up straight!
Hop BroIt’s designed to layer the savoriness of dashi, the sweetness of whitebait, and the cherry blossom aroma, and once you hear it’s staff member Ike’s final pairing, you definitely want a drink.
MugiThat settles it! It’s only a three-minute walk from the east exit of Kitasenju Station, so tonight let’s go kick off spring with the first drink!
The craft brewery Sakazuki Brewing in Adachi Ward, Tokyo, announced its Spring Pairing Day on Instagram for March 25. The post listed 19 beers on tap for the day and highlighted 《Meguro River Sakura Ale》 as the new tap release.
The featured beer, 《Meguro River Sakura Ale》, is a wood beer made using branches removed during the maintenance of the cherry tree-lined path along the Meguro River. According to the brewery, the branches were roasted, crushed, and steeped to draw out a cherry blossom aroma, and this year’s version was adjusted for a "cleaner" finish. The paired food served alongside it is "Whitebait Steamed with Cherry Blossoms." It is introduced as a Japanese dish layering the savoriness of dashi, the flavor of cherry leaves and blossoms, and the sweetness of whitebait.
The post also notes that it will be staff member Ike’s "final pairing," as he is scheduled to leave at the end of March. As a spring-themed event, the day strongly emphasizes the simultaneous experience of beer and food. Additional in-store information announced that on the 26th there will be a taproom-only staff selection event, and on the 28th and 29th the brewery is scheduled to appear at the "Senbonzakura Festival" at Toneri Park, a metropolitan park.
Sakazuki Brewing operates as a local Tokyo brewery with a restaurant attached to its brewing facilities, three minutes on foot from the east exit of Kitasenju Station. Its approach of folding local seasonal ingredients and neighborhood context into its beers is also evident in this "beer made with cherry branches."
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is the Spring Pairing Day that Sakazuki Brewing in Kitasenju held on March 25.
MugiWhoa! Even the name sounds springlike! And there was a new tap release too!?
Hop BroRight. There were 19 beers on tap that day, and the new star was Meguro River Sakura Ale.
MugiWhat is that! The wood beer mentioned in the article means it tastes like wood?
Hop BroIt’s the idea of a wood infusion: they roast and crush the thinned branches from the cherry trees along the Meguro River, then steep them in the beer to transfer the aroma.
MugiInfu... what!? So I’m now facing the can I drink wood? problem!?
Hop BroSimply put, it’s an ale flavored with cherry branches. This year’s version has been adjusted for a cleaner finish.
MugiWow! And they’re pairing it with the Japanese dish Whitebait Steamed with Cherry Blossoms. That’s so refined it makes me sit up straight!
Hop BroIt’s designed to layer the savoriness of dashi, the sweetness of whitebait, and the cherry blossom aroma, and once you hear it’s staff member Ike’s final pairing, you definitely want a drink.
MugiThat settles it! It’s only a three-minute walk from the east exit of Kitasenju Station, so tonight let’s go kick off spring with the first drink!
