vivo! BEER＋DININGBAR in Ikebukuro taps BUDDY and IRODORI SAISON Apricot
Ikebukuro East Exit beer pub vivo! BEER＋DININGBAR announced two new draft beers for Sunday: Uchuuten Jozo's BUDDY and Mugazakkoku Kobo Micro Brewery's IRODORI SAISON Apricot. With 20 draft lines, the bar keeps its lineup broad and easy to explore.
Hop BroIkebukuro just got a strong Sunday lineup at vivo! BEER＋DININGBAR: Uchyoten Jozo's BUDDY and Bakuzakkoku Koubou Microbrewery's IRODORI SAISON Apricot are both freshly on tap.
MugiWhat, two fresh kegs at once? I'm already excited, and those names sound like one beer wants to hug me while the other wears a summer dress.
Hop BroBUDDY is a premium pale lager with bread-like malt, herbal and floral hop aroma, and a smooth bitterness that keeps the finish clean.
MugiHold on, premium pale lager sounds like homework. What does it actually drink like?
Hop BroBasically, it's light but not boring. It goes down easy like a lager should, but the malt and hop character still give it real depth.
MugiOkay, I'm in. Then what's the deal with IRODORI SAISON Apricot? That name sounds too stylish to ignore.
Hop BroThat one's a fruit saison made with whole apricots from Hatoyama, Saitama, so you get soft fruit aroma plus a tangy edge from the brewery's house yeast.
MugiWait, house yeast? That sounds like a pet living in the brewery fridge.
Hop BroPretty much the opposite of a pet, but it is the brewery's signature yeast. It's what gives the beer its own personality, especially that bright saison-like snap.
MugiAnd this place is a 20-tap beer pub with hazy IPA, West Coast IPA, stout, even cider? That's not a menu, that's a trap.
Hop BroExactly, and on Sundays it's a 3 p.m. opening, so you can settle in early, start with BUDDY, move to IRODORI, and bring in the rillette or chilled omelet.
MugiNow I seriously want a drink in Ikebukuro. Smooth lager first or apricot saison first? Either way, I'm already thirsty.
vivo! BEER＋DININGBAR is a craft beer pub in Ikebukuro, known for offering 20 draft beers. On Sundays, it opens at 3 p.m., making it an easy place to start drinking early and take your time.
The day's new taps are two very different beers. The first is Uchuuten Jozo's BUDDY, described as a premium pale lager with bready malt character, herbal and floral hop aroma, and a smooth, crisp bitterness. The second is Mugazakkoku Kobo Micro Brewery's IRODORI SAISON Apricot, a fruit saison made with whole apricots from Hatoyama, Saitama. It brings soft, fruity aromatics and a house yeast acidity that fits the summer season.
The wider tap list covers hazy IPAs, a West Coast IPA, stouts, and ciders, so it is easy to choose according to mood. BUDDY and IRODORI SAISON Apricot offer a useful contrast: one is lager-driven and refreshing, the other leans into fruit and acidity, making them a natural pair for comparison.
Food options also follow the season, including rosemary-scented pork rillettes, potato salad with cod roe and edamame, and a chilled omelet with summer vegetables. It is a place where beer and food can be matched comfortably for a relaxed stop in Ikebukuro.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroIkebukuro just got a strong Sunday lineup at vivo! BEER＋DININGBAR: Uchyoten Jozo's BUDDY and Bakuzakkoku Koubou Microbrewery's IRODORI SAISON Apricot are both freshly on tap.
MugiWhat, two fresh kegs at once? I'm already excited, and those names sound like one beer wants to hug me while the other wears a summer dress.
Hop BroBUDDY is a premium pale lager with bread-like malt, herbal and floral hop aroma, and a smooth bitterness that keeps the finish clean.
MugiHold on, premium pale lager sounds like homework. What does it actually drink like?
Hop BroBasically, it's light but not boring. It goes down easy like a lager should, but the malt and hop character still give it real depth.
MugiOkay, I'm in. Then what's the deal with IRODORI SAISON Apricot? That name sounds too stylish to ignore.
Hop BroThat one's a fruit saison made with whole apricots from Hatoyama, Saitama, so you get soft fruit aroma plus a tangy edge from the brewery's house yeast.
MugiWait, house yeast? That sounds like a pet living in the brewery fridge.
Hop BroPretty much the opposite of a pet, but it is the brewery's signature yeast. It's what gives the beer its own personality, especially that bright saison-like snap.
MugiAnd this place is a 20-tap beer pub with hazy IPA, West Coast IPA, stout, even cider? That's not a menu, that's a trap.
Hop BroExactly, and on Sundays it's a 3 p.m. opening, so you can settle in early, start with BUDDY, move to IRODORI, and bring in the rillette or chilled omelet.
MugiNow I seriously want a drink in Ikebukuro. Smooth lager first or apricot saison first? Either way, I'm already thirsty.
