Raisendo announces its 19th anniversary celebration, serving draft beer from Baeren and Minoh
BEER & MUSIC Cafe Raisendo in Ibaraki, Osaka, announced its draft lineup for the day and plans for its 19th anniversary celebration in an Instagram post on May 18. Limited draft beers from Baeren Brewery, Ise Kadoya Brewery, Minoh Beer, and others are on tap, making for a lineup befitting an anniversary month.
Hop BroOsaka's Ibaraki-area Raisendo's 19th anniversary is really going all out with today's draft lineup. It starts with Baeren's Maibock and goes all the way to Ise Kadoya's Sake Lees Hazy IPA ZAKU Shinryoku, and the whole lineup is just fun.
MugiWhoa, so you mean the flavor range is huge!? Bock, Hazy IPA, and sour all in a row? That lineup is getting crowded!
Hop BroExactly, and the six-beer lineup is great. You've got Mikkeller x Minoh's Ume-chu, Iwate Kura's Rasberry Pink, Pilsner Urquell, and SORACHI 1984, so today is basically a showcase of 'not just bitter.'
MugiBut what is a Hazy IPA? I know it's cloudy and fluffy, but sometimes it feels like a smoothie and my brain can't keep up!
Hop BroA hazy is a brewing style that puts the aroma front and center. You get the hop aroma more clearly, and the mouthfeel is softer too. When you use sake lees like in ZAKU Shinryoku, the umami and aroma layer together and get really interesting.
MugiGot it! So a sake lees hazy has this Japanese-style richness? And just the name Ume-chu already makes the temptation of plum wine feel strong!
Hop BroThat reading is basically right. And with Osaru IPA and SOUPY WEIZEN, Passion Wheat Ale, and Oyster Stout still coming up, Raisendo really feels like a place where a fresh tap opening brings a new scene right away.
MugiWait, an Oyster Stout!? Do you drink oysters? Is that not beer anymore but ocean soup?
Hop BroNot oysters themselves, but a stout that aims for minerality and depth. The roasted aroma of a dark beer gets layered with umami, so it can be much easier to drink than it looks.
MugiAnd on May 22 and 23 it's special price, and on the 24th there's the main event with a raffle for brewery goods for regulars, right? At this point I can only see a future where I get pulled into anniversary month!
Hop BroExactly. It's basically the reward of anniversary month. A night spent chasing limited draft beers at a beer pub that's been around for 19 years gives you the fun of not knowing what to choose from the first pour to the last.
MugiI can't take it anymore, I want to toast right now! I want to stand in front of the taps at Raisendo and seriously agonize over where to start!
The beer pub BEER & MUSIC Cafe Raisendo in Ibaraki, Osaka, announced its draft list for the day and the schedule for its 19th anniversary celebration in a May 18 post. True to the shop's location in the basement of Socio 2, the lineup stands out for highlighting the breadth of craft beer.
The draft list for the day featured six beers: Baeren Brewery's "Maibock", Ise Kadoya Brewery's "Sake Lees Hazy IPA ZAKU Shinryoku", Mikkeller x Minoh Beer"Ume-chu", Iwate Kura Beer"Rasberry Pink", Pilsner Urquell's "Draft Pilsner Urquell", and SAPPORO BEER's "SORACHI 1984". With a bock, a hazy IPA, a sour, a fruit beer, a Czech-style pilsner, and even a hop-forward beer from a major domestic brewer, the range of flavors is wide.
As "comin' up next," Minoh Beer's "Osaru IPA", REPUBREW x Nomcraft's "SOUPY WEIZEN", Iwate Kura Beer's "Passion Wheat Ale" and "Oyster Stout", and Baeren Brewery's "Colonia" and "Tsunagu Beer" are also lined up. The mix of classics, collaborations, and limited releases conveys the fun of watching the taps rotate at the shop.
The 19th anniversary celebration announced alongside the lineup will offer draft beer at special prices on May 22 and May 23, and the main event on May 24 will also include a brewery goods lottery for customers who have visited at least twice in the past. For drinkers who value beer variety, Raisendo in its anniversary month is a place worth keeping an eye on.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOsaka's Ibaraki-area Raisendo's 19th anniversary is really going all out with today's draft lineup. It starts with Baeren's Maibock and goes all the way to Ise Kadoya's Sake Lees Hazy IPA ZAKU Shinryoku, and the whole lineup is just fun.
MugiWhoa, so you mean the flavor range is huge!? Bock, Hazy IPA, and sour all in a row? That lineup is getting crowded!
Hop BroExactly, and the six-beer lineup is great. You've got Mikkeller x Minoh's Ume-chu, Iwate Kura's Rasberry Pink, Pilsner Urquell, and SORACHI 1984, so today is basically a showcase of 'not just bitter.'
MugiBut what is a Hazy IPA? I know it's cloudy and fluffy, but sometimes it feels like a smoothie and my brain can't keep up!
Hop BroA hazy is a brewing style that puts the aroma front and center. You get the hop aroma more clearly, and the mouthfeel is softer too. When you use sake lees like in ZAKU Shinryoku, the umami and aroma layer together and get really interesting.
MugiGot it! So a sake lees hazy has this Japanese-style richness? And just the name Ume-chu already makes the temptation of plum wine feel strong!
Hop BroThat reading is basically right. And with Osaru IPA and SOUPY WEIZEN, Passion Wheat Ale, and Oyster Stout still coming up, Raisendo really feels like a place where a fresh tap opening brings a new scene right away.
MugiWait, an Oyster Stout!? Do you drink oysters? Is that not beer anymore but ocean soup?
Hop BroNot oysters themselves, but a stout that aims for minerality and depth. The roasted aroma of a dark beer gets layered with umami, so it can be much easier to drink than it looks.
MugiAnd on May 22 and 23 it's special price, and on the 24th there's the main event with a raffle for brewery goods for regulars, right? At this point I can only see a future where I get pulled into anniversary month!
Hop BroExactly. It's basically the reward of anniversary month. A night spent chasing limited draft beers at a beer pub that's been around for 19 years gives you the fun of not knowing what to choose from the first pour to the last.
MugiI can't take it anymore, I want to toast right now! I want to stand in front of the taps at Raisendo and seriously agonize over where to start!
