KASUGAI in Kunitachi taps ‘Hodokegumo,’ a jasmine-scented Session Hazy IPA
Bakushudo KASUGAI in Tokyo’s Kunitachi has introduced a new draft beer, ‘Hodokegumo,’ brewed by KUNITACHI BREWERY. The Session Hazy IPA is described as light-bodied, softly hazy, and layered with jasmine and citrus-like aromas.
Hop BroI want to talk about freshly tapped Hodokegumo at Mugishudo Kasugai in Kunitachi. It’s a Session Hazy IPA from KUNITACHI BREWERY, and it sounds perfect for summer.
MugiWait, the name is already cute! Session Hazy IPA sounds stylish, but what does that actually taste like?
Hop BroSession usually means lower alcohol and easy to keep drinking, and hazy means softly cloudy and juicy-looking. So it’s an easygoing hazy style with big aroma but not a heavy body.
MugiOooh, so it looks fluffy but goes down fast. And a jasmine-scented beer? How is beer suddenly a flower shop!?
Hop BroThat’s the fun part. They use jasmine as an adjunct, so melon and lemon-like aromas get layered with a floral top note. Then it finishes crisp and dry after that gentle fruitiness.
MugiHold on, what's an adjunct? That sounded like you opened a secret brewer lab. Is it basically the hidden flavor trick?
Hop BroPretty much. It means an ingredient besides malt and hops that adds character. Here it’s jasmine, and the bitterness stays low, so it’s an aroma-first build.
MugiOkay, that sounds friendly even for people who don’t love bitterness. And Mugishudo Kasugai has a modern Japanese vibe, right? That’s a winning day off already.
Hop BroExactly. It’s run by Sekiya, a liquor shop with more than 100 years of history, and the first floor has counter seats, semi-private rooms, and even a terrace. It feels like a quiet pint spot.
MugiAnd they recommend it with turban shell and king oyster mushrooms baked with herbs? Garlic-butter overload in the best possible way!
Hop BroThat pairing really works. The briny shellfish and herbs line up with the jasmine in Hodokegumo and turn it into a full-on summer pairing.
MugiI can already see my first sip face. I want my first pour to be Hodokegumo and just sit there wrapped in the aroma.
Hop BroAdd the herb bake and it’s settled. Now I seriously want to toast with Hodokegumo tonight.
Bakushudo KASUGAI is a beer restaurant in a leafy residential area of Kunitachi, Tokyo, operated by the long-running liquor store Sekiya. The venue pours draft beers from the adjacent KUNITACHI BREWERY, and its relaxed, modern-Japanese space includes counter seats, semi-private tables, and terrace seating.
The newly tapped beer highlighted in the post is Hodokegumo. Brewed as a Session Hazy IPA, it is positioned as a pale, softly cloudy beer with an easy-drinking character. Jasmine is used as an ingredient, adding a floral layer to the hazy IPA’s gentle aroma. The brewery describes the beer as opening with bright citrus-like notes, followed by a dry finish and very restrained bitterness, making it a beer that emphasizes aroma over heaviness.
The post also pairs the beer with grilled turban shell and king oyster mushroom with herbs. That combination suggests a summer-friendly match: savory seafood, garlic butter, and herbs against the beer’s floral aroma and dry finish. With KASUGAI’s calm setting, regional food focus, and direct access by bus or taxi, it is the kind of place where a new house beer can be enjoyed without rushing.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about freshly tapped Hodokegumo at Mugishudo Kasugai in Kunitachi. It’s a Session Hazy IPA from KUNITACHI BREWERY, and it sounds perfect for summer.
MugiWait, the name is already cute! Session Hazy IPA sounds stylish, but what does that actually taste like?
Hop BroSession usually means lower alcohol and easy to keep drinking, and hazy means softly cloudy and juicy-looking. So it’s an easygoing hazy style with big aroma but not a heavy body.
MugiOooh, so it looks fluffy but goes down fast. And a jasmine-scented beer? How is beer suddenly a flower shop!?
Hop BroThat’s the fun part. They use jasmine as an adjunct, so melon and lemon-like aromas get layered with a floral top note. Then it finishes crisp and dry after that gentle fruitiness.
MugiHold on, what's an adjunct? That sounded like you opened a secret brewer lab. Is it basically the hidden flavor trick?
Hop BroPretty much. It means an ingredient besides malt and hops that adds character. Here it’s jasmine, and the bitterness stays low, so it’s an aroma-first build.
MugiOkay, that sounds friendly even for people who don’t love bitterness. And Mugishudo Kasugai has a modern Japanese vibe, right? That’s a winning day off already.
Hop BroExactly. It’s run by Sekiya, a liquor shop with more than 100 years of history, and the first floor has counter seats, semi-private rooms, and even a terrace. It feels like a quiet pint spot.
MugiAnd they recommend it with turban shell and king oyster mushrooms baked with herbs? Garlic-butter overload in the best possible way!
Hop BroThat pairing really works. The briny shellfish and herbs line up with the jasmine in Hodokegumo and turn it into a full-on summer pairing.
MugiI can already see my first sip face. I want my first pour to be Hodokegumo and just sit there wrapped in the aroma.
Hop BroAdd the herb bake and it’s settled. Now I seriously want to toast with Hodokegumo tonight.
