Sakaduki Lab runs an Obon summer festival week through Aug. 16
Sakaduki Lab in Adachi, Tokyo is holding its Obon Summer Festival Week from August 12 to 16. The August 15 service starts at 1:00 p.m., with nagashi-somen, ice-chilled bottled Akaboshi, and a new beer batch on offer.
Hop BroToday’s topic is Sakazuki Lab in Adachi, Tokyo, and their Obon Summer Festival Week. From August 12 to 16, they paired flowing somen with beer in one seriously summery event.
MugiWhat!? All-you-can-eat flowing somen at a craft beer spot? That is way too much fun packed into one sentence!
Hop BroIt gets better. On August 15 they opened at 1 p.m., and if you order dipping sauce, the somen is unlimited. There are five different broths too, from chilled fishy comfort to Vietnamese-style beef broth.
MugiNo way! The noodle menu is out of control! You’ve got classic bonito broth next to cilantro beef broth, and I’d probably panic before choosing.
Hop BroThe drinks lineup holds up too. Alongside ice-cold Sapporo Red Star bottles chilled in a tub, they’re pouring a fresh batch of shy girl. Sakazuki Lab is really good at building food-and-beer pairings.
MugiHold on, what does fresh batch mean? That sounds like the beer just walked out of a factory meeting.
Hop BroA batch is one brewing run, one production lot. So a newly brewed release means the latest version of that beer is on tap, and small differences from batch to batch can be part of the fun.
MugiOhhh, so shy girl can have a slightly different vibe each time. And it sounds like a Bohemian-style lager with a clean look but some lingering sweetness and bitterness. I’m into that.
Hop BroExactly. That profile should work well with delicate somen and still stand up to festival food. And starting August 19, they’ve even got an IPA festival coming after this.
MugiThat settles it. I want to slurp the noodles and chase them with the perfect summer pint. I’m suddenly very ready to head for Kita-Senju!
Sakaduki Lab in Adachi, Tokyo is running Obon Summer Festival Week from August 12 to 16. In its August 14 post, the brewery announced a 1:00 p.m. opening on Saturday, August 15, and framed the event as a late-summer in-house festival built around food, beer, and seasonal play.
The main attraction is nagashi-somen. Guests who order the dipping broth can eat as much somen as they like, and the kitchen has lined up five broth styles: a sesame-rich hiyajiru-style broth with grilled mackerel, a hot beef-stock Vietnamese-style broth with coriander, a plum-and-dried-fish broth with steamed chicken, a hot red chicken curry broth with wing tips, and a classic bonito-and-pork double stock served with cold shabu-style pork.
Beer service leans into the festival mood as well. Sapporo Akaboshi in bottles is being served in a dobuzuke style, ice-cold like a stall at a summer fair, alongside a new batch of `shy girl`. The brewery describes the beer as clean and crisp while still keeping the malt sweetness and bitterness associated with a Bohemian-style finish. The post also points to an IPA festival starting on August 19.
Source: Instagram post
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Sakazuki Lab in Adachi, Tokyo, and their Obon Summer Festival Week. From August 12 to 16, they paired flowing somen with beer in one seriously summery event.
MugiWhat!? All-you-can-eat flowing somen at a craft beer spot? That is way too much fun packed into one sentence!
Hop BroIt gets better. On August 15 they opened at 1 p.m., and if you order dipping sauce, the somen is unlimited. There are five different broths too, from chilled fishy comfort to Vietnamese-style beef broth.
MugiNo way! The noodle menu is out of control! You’ve got classic bonito broth next to cilantro beef broth, and I’d probably panic before choosing.
Hop BroThe drinks lineup holds up too. Alongside ice-cold Sapporo Red Star bottles chilled in a tub, they’re pouring a fresh batch of shy girl. Sakazuki Lab is really good at building food-and-beer pairings.
MugiHold on, what does fresh batch mean? That sounds like the beer just walked out of a factory meeting.
Hop BroA batch is one brewing run, one production lot. So a newly brewed release means the latest version of that beer is on tap, and small differences from batch to batch can be part of the fun.
MugiOhhh, so shy girl can have a slightly different vibe each time. And it sounds like a Bohemian-style lager with a clean look but some lingering sweetness and bitterness. I’m into that.
Hop BroExactly. That profile should work well with delicate somen and still stand up to festival food. And starting August 19, they’ve even got an IPA festival coming after this.
MugiThat settles it. I want to slurp the noodles and chase them with the perfect summer pint. I’m suddenly very ready to head for Kita-Senju!
