Mallika Brewing launches a Sudachi Sour IPA with SAKABA375
Nagano-based Mallika Brewing has introduced a collaboration beer with SAKABA375, a izakaya in Nishitsuruga, Nagano City. The Sudachi Sour IPA uses Tokushima sudachi and is designed to pair with tempura and sashimi, with keg service now underway.
Hop BroHere’s a fun one: Mallika Brewing teamed up with SAKABA375 on Mallika101 Sudachi Sour IPA, and the whole idea is built around Japanese pub food.
MugiWhat! A brewery and an izakaya together? That Nagano team-up already sounds like a dangerously good night.
Hop BroAnd they packed it with sudachi from Tokushima, landing at 7.5% ABV and 65 IBU. The cool part is the tempura and sashimi focus.
MugiWhoa! But sour plus IPA sounds busy already, and also what is souring? Why does beer suddenly sound like chemistry class?
Hop BroThat’s the clever part: there’s no souring step here. They didn’t make it tart through a souring process, they let the sudachi itself bring the aroma and soft acidity.
MugiNo way! So the citrus is doing all the work? Fruit-driven acidity sounds like the cleanest overachiever in the room.
Hop BroThen they layered in dry hopping for extra citrus and tropical character, so it drinks crisp but smells complex. The owner is a West Coast IPA fan, so the hop edge stays right there.
MugiOh, I love that. It leans toward Japanese food but still keeps its IPA face? If it works with grilled fish too, that’s basically dinner insurance.
Hop BroExactly. Tempura, sashimi, even grilled fish, it covers the table. And with keg service now started, I’m officially out of excuses not to go drink it.
MugiI’m finished, I want this now. Let’s walk in, point at our first glass, and make it a sudachi night!
長野市大門町のブルワリー＆クラフトビールカフェ、マリカブルーイングが、長野市西鶴賀の居酒屋「SAKABA375」とのコラボビール「Mallika101 すだちサワーIPA」を打ち出した。徳島県産のすだちを使ったサワーIPAで、アルコール度数は7.5%、IBUは65。店の個性に合わせた一杯として仕上げている。
このビールの特徴は、すだちの酸味を前面に出しながら、あえてサワリングを行っていない点にある。大量のすだちを使い、果実由来の香りとやわらかな酸味を生かしつつ、ドライホップでIPAらしい柑橘感やトロピカルな印象も重ねた。すっきりした飲み口の中に、香りの層が感じられる構成だ。
コラボ先のSAKABA375は、単品で天ぷらを楽しめることや、厳選した刺身を売りにする大衆酒場として紹介されている。そうした料理に合わせやすい素材として、すだちが選ばれたのは自然な流れだろう。店主がWest Coast IPAを好むことから、IPAスタイルが採用されたという背景もある。
ペアリングの提案も明快で、焼き魚との相性も意識されている。和食に寄せながらも、IPAらしいホップの輪郭を残した設計は、食中酒としての使い勝手を高めている。マリカブルーイングは、善光寺門前町に拠点を置く長野市のブルワリーとして、地域の飲食店と組みながら個性のある限定品を展開している。今回の樽提供の開始も含め、店頭で味わえる機会が広がりそうだ。
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere’s a fun one: Mallika Brewing teamed up with SAKABA375 on Mallika101 Sudachi Sour IPA, and the whole idea is built around Japanese pub food.
MugiWhat! A brewery and an izakaya together? That Nagano team-up already sounds like a dangerously good night.
Hop BroAnd they packed it with sudachi from Tokushima, landing at 7.5% ABV and 65 IBU. The cool part is the tempura and sashimi focus.
MugiWhoa! But sour plus IPA sounds busy already, and also what is souring? Why does beer suddenly sound like chemistry class?
Hop BroThat’s the clever part: there’s no souring step here. They didn’t make it tart through a souring process, they let the sudachi itself bring the aroma and soft acidity.
MugiNo way! So the citrus is doing all the work? Fruit-driven acidity sounds like the cleanest overachiever in the room.
Hop BroThen they layered in dry hopping for extra citrus and tropical character, so it drinks crisp but smells complex. The owner is a West Coast IPA fan, so the hop edge stays right there.
MugiOh, I love that. It leans toward Japanese food but still keeps its IPA face? If it works with grilled fish too, that’s basically dinner insurance.
Hop BroExactly. Tempura, sashimi, even grilled fish, it covers the table. And with keg service now started, I’m officially out of excuses not to go drink it.
MugiI’m finished, I want this now. Let’s walk in, point at our first glass, and make it a sudachi night!
