Sakazuki Brewing Holds a Pairing Day for “Shoshin Weizen” on May 27
Sakazuki Brewing in Adachi, Tokyo tapped its back-10th-anniversary beer, “Shoshin Weizen,” on May 27 and held a pairing day featuring charcoal-grilled seafood skewers. It was also tapped at the sister shop Sakazuki Lab at the same time.
Hop BroToday, Adachi’s Sakazuki Brewing is doing something interesting. On May 27, they tapped the back-10th-anniversary beer “Shoshin Weizen” and held a pairing day.
MugiWait, Weizen and a back-10th-anniversary beer? What is that! It’s already intriguing just as a commemorative beer, and the name alone sounds deep!
Hop BroIn the post, it was introduced as a Bamberg-style Weiss Rauch. In other words, it’s a German-style wheat beer with a smoky character, and smoked peat malt is the star of the aroma.
MugiRauch what!? Smoked peat malt sounds like a bunch of words straight out of a campfire deep in the woods!
Hop BroPut simply, it’s a beer meant to enjoy the aroma of smoked malt. It can bring out campfire-like notes and even a subtle whiskey-barrel nuance, and Shoshin Weizen does a nice job of putting that together cleanly.
MugiWhoa! And the taps had 18 beers lined up too, which is the kind of thing that gets you excited just deciding what to drink. It feels like it would show a different face every day!
Hop BroThe lineup that day was pretty sharp too. There was “shy girl” Bohemian Pilsner, “after the rain” IPA with Tosa Buntan, and “FUKAYOMI” Peated Scotch Ale, so it covered a wide range from lager to stout.
MugiIt sounds delicious just from the names! But the main event is really the charcoal skewer pairing, right? Rosemary shrimp and zucchini sounds like the aromas are having a conversation!
Hop BroExactly, that’s what makes it feel like Sakazuki Brewing. They kept it to salt and rosemary, layered the beer’s smokiness with the scent of charcoal, and beautifully brought out the shrimp and vegetables’ straightforward umami.
MugiAnd with the same beer tapped at the sister shop Sakazuki Lab too, it makes you want to drink your way around Adachi. This is the kind of setup that makes you want to hop between both the beer and the skewers!
What Sakazuki Brewing in Adachi, Tokyo announced on May 27 was a food pairing day. The featured beer tapped for the event was the back-10th-anniversary beer, “Shoshin Weizen.” In the post, it was introduced as a Bamberg-style Weiss Rauch, with a toasty aroma from smoked peat malt as its defining characteristic.
The taps that day ranged from lager to stout, with 18 beers on offer, including “shy girl” Bohemian Pilsner, “shy daddy” American Lager, “after the rain” IPA made with Tosa Buntan citrus, and “FUKAYOMI” Peated Scotch Ale. Serving beers with different expressions each day and suggesting dishes matched to that day’s pour is very much in line with Sakazuki Brewing’s style.
The dish paired with “Shoshin Weizen” was “charcoal-grilled skewers of rosemary shrimp and zucchini.” In the post, the pairing was described as one that layers the beer’s smoky aroma with the scent of charcoal, bringing out the straightforward savoriness of the shrimp and vegetables. The seasoning was kept to salt and rosemary, and the two-skewer plate was designed to work even as a light meal. Rather than pushing with intensity of aroma, the concept carefully aligns fire-driven fragrance with the character of the ingredients.
The back-10th-anniversary beer was also tapped simultaneously at the sister shop Sakazuki Lab. It was a day in Adachi, Tokyo where drinkers could take their time enjoying the beer’s character and its compatibility with food.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, Adachi’s Sakazuki Brewing is doing something interesting. On May 27, they tapped the back-10th-anniversary beer “Shoshin Weizen” and held a pairing day.
MugiWait, Weizen and a back-10th-anniversary beer? What is that! It’s already intriguing just as a commemorative beer, and the name alone sounds deep!
Hop BroIn the post, it was introduced as a Bamberg-style Weiss Rauch. In other words, it’s a German-style wheat beer with a smoky character, and smoked peat malt is the star of the aroma.
MugiRauch what!? Smoked peat malt sounds like a bunch of words straight out of a campfire deep in the woods!
Hop BroPut simply, it’s a beer meant to enjoy the aroma of smoked malt. It can bring out campfire-like notes and even a subtle whiskey-barrel nuance, and Shoshin Weizen does a nice job of putting that together cleanly.
MugiWhoa! And the taps had 18 beers lined up too, which is the kind of thing that gets you excited just deciding what to drink. It feels like it would show a different face every day!
Hop BroThe lineup that day was pretty sharp too. There was “shy girl” Bohemian Pilsner, “after the rain” IPA with Tosa Buntan, and “FUKAYOMI” Peated Scotch Ale, so it covered a wide range from lager to stout.
MugiIt sounds delicious just from the names! But the main event is really the charcoal skewer pairing, right? Rosemary shrimp and zucchini sounds like the aromas are having a conversation!
Hop BroExactly, that’s what makes it feel like Sakazuki Brewing. They kept it to salt and rosemary, layered the beer’s smokiness with the scent of charcoal, and beautifully brought out the shrimp and vegetables’ straightforward umami.
MugiAnd with the same beer tapped at the sister shop Sakazuki Lab too, it makes you want to drink your way around Adachi. This is the kind of setup that makes you want to hop between both the beer and the skewers!
