Sakazuki Lab Announces Three Spring Sakes and Seasonal Snacks to Match Kitasenju’s Full Bloom
Sakazuki Lab in Tokyo’s Adachi Ward announced its spring sake lineup at the moment the cherry blossom avenue at Kitasenju Station’s east exit reached full bloom. Centered on three sake labels, the menu also includes snacks made with spring vegetables, making it an easy place to stop by after hanami.
Hop BroSakazuki Lab in Kitasenju announced three spring sakes right as the cherry blossoms hit full bloom. It feels like the season has already flowed straight into the shop, ready for a casual stop after hanami.
MugiWait, it’s sake, not beer! But an easy stop after hanami sounds really interesting.
Hop BroExactly. And from Senju Omikado Crossing near Kitasenju Station’s east exit all the way to the Arakawa levee, there’s about an 800-meter flower tunnel at its peak. Going in at the 1:00 p.m. opening time really gives it that spring treat feeling.
Mugi800 meters is long! But what on earth is origarami? Suddenly there’s a super technical word!
Hop BroGood question. Origarami means it still has a slight amount of lees from the mash, which tends to add softness and depth to the flavor. Unfiltered nama genshu gives the idea of keeping the freshness and intensity intact by minimizing filtration, pasteurization, and dilution.
MugiOkay, I get it now! So the most attention-grabbing one is definitely that Ero Fudo thing, right?
Hop BroThat’s the one people are going to latch onto. Fudo Junmai Ginjo is a juicy, fruity, full-bodied style, and the post even introduced it as “Ero Fudo.” On top of that, Hokuan Daikoku Spring Sake is sweet-tart and crisp, while Hizenkura Shin balances freshness and a clean finish, so each one has its own personality.
MugiAll three have such strong personalities, that’s unfair! And if there are spring vegetable snacks too, I really want to try the udo and carrot one.
Hop BroThat dish is served as Beef Hachiman-maki with Udo and Carrot, Consommé Soup, and it layers the aroma of spring onto low-temperature-cooked beef hachiman-maki. The other item, Corned Beef Rillettes, combines new onions and mascarpone with onion sauce and crispy pickled plum, which is a smart design for pairing with drinks.
MugiJust hearing that makes me hungry and thirsty. Sakazuki Lab and Sakazuki Brewing both feel like they’re seriously here to make us enjoy a spring drink right now, and I want to go immediately!
Hop BroRight. Seeing the cherry blossoms, drinking spring sake, and taking a breather with snacks is the best flow. We’ve been completely taken in by a spring that makes you want to drink today.
Sakazuki Lab in Tokyo’s Adachi Ward announced its spring sake and seasonal snacks to coincide with the start of business at 1:00 p.m. on Sunday, March 29. Around the east exit of Kitasenju Station, the cherry trees stretching about 800 meters from Senju Omikado Crossing to the Arakawa levee are said to be at their best, offering a scene like a "flower tunnel."
The spring sake lineup for the day features three bottles, each with its own character.
- Fudo Junmai Ginjo Unfiltered Nama Genshu Origarami (Saga)
A rich, juicy, fruity style. In the post, it was introduced as "Ero Fudo."
- Hokuan Daikoku Unfiltered Genshu Spring Sake (Nagano)
A spring-like bottle with a sweet-and-tart, crisp mouthfeel.
- Hizenkura Shin Special Junmai Origarami (Saga)
Balances a fresh, lively feel with a clean finish, making it easy to pair even on warmer days.
The food menu stands out for dishes designed to complement the sake. The spring mountain vegetable and udo dish, "Beef Hachiman-maki with Udo and Carrot, Consommé Soup," is a plate that pairs low-temperature-cooked beef hachiman-maki with the aroma of spring, using consommé broth. Another item, "Corned Beef Rillettes," uses new onions and mascarpone, combined with onion sauce and crispy pickled plum.
While the shop is sake-focused, it also shows a commitment to beer, saying it pours beer carefully according to each beer’s character, making it a place craft beer fans may want to keep an eye on as well. At the sister shop Sakazuki Brewing, announcements of beers on tap and food pairings are also continuing, extending the flow of enjoying a spring drink.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSakazuki Lab in Kitasenju announced three spring sakes right as the cherry blossoms hit full bloom. It feels like the season has already flowed straight into the shop, ready for a casual stop after hanami.
MugiWait, it’s sake, not beer! But an easy stop after hanami sounds really interesting.
Hop BroExactly. And from Senju Omikado Crossing near Kitasenju Station’s east exit all the way to the Arakawa levee, there’s about an 800-meter flower tunnel at its peak. Going in at the 1:00 p.m. opening time really gives it that spring treat feeling.
Mugi800 meters is long! But what on earth is origarami? Suddenly there’s a super technical word!
Hop BroGood question. Origarami means it still has a slight amount of lees from the mash, which tends to add softness and depth to the flavor. Unfiltered nama genshu gives the idea of keeping the freshness and intensity intact by minimizing filtration, pasteurization, and dilution.
MugiOkay, I get it now! So the most attention-grabbing one is definitely that Ero Fudo thing, right?
Hop BroThat’s the one people are going to latch onto. Fudo Junmai Ginjo is a juicy, fruity, full-bodied style, and the post even introduced it as “Ero Fudo.” On top of that, Hokuan Daikoku Spring Sake is sweet-tart and crisp, while Hizenkura Shin balances freshness and a clean finish, so each one has its own personality.
MugiAll three have such strong personalities, that’s unfair! And if there are spring vegetable snacks too, I really want to try the udo and carrot one.
Hop BroThat dish is served as Beef Hachiman-maki with Udo and Carrot, Consommé Soup, and it layers the aroma of spring onto low-temperature-cooked beef hachiman-maki. The other item, Corned Beef Rillettes, combines new onions and mascarpone with onion sauce and crispy pickled plum, which is a smart design for pairing with drinks.
MugiJust hearing that makes me hungry and thirsty. Sakazuki Lab and Sakazuki Brewing both feel like they’re seriously here to make us enjoy a spring drink right now, and I want to go immediately!
Hop BroRight. Seeing the cherry blossoms, drinking spring sake, and taking a breather with snacks is the best flow. We’ve been completely taken in by a spring that makes you want to drink today.
