Two Sunday-Only Dishes Debut at Re:Ale, Pairing Well with SankakuBeer Works MozeSour
Beer pub Re:Ale in Kagoshima's Tenmonkan area announced its Sunday-only menu for May 10. The two dishes are shrimp mayo with amanatsu citrus and a dish of silken soy milk douhua topped with spicy minced meat sauce, both also shown to pair well with the freshly tapped SankakuBeer Works "MozeSour."
Hop BroRe:Ale's Sunday-only special in Kagoshima's Tenmonkan is pretty bold this time. Shrimp mayo with amanatsu, mapo douhua, and they're clearly built to go with the freshly opened MozeSour. That's the nice part.
MugiWait, they really make the food that obviously with beer in mind!? But shrimp mayo with amanatsu already sounds delicious!
Hop BroThe key is how the acidity of the amanatsu cuts through the richness of the shrimp mayo. And with plump shrimp plus black vinegar sauce on the eggplant and zucchini, the whole thing stays interesting from the first bite to the last.
MugiWhat is that, all the flavor changes you want!? Celery and menma namul too? That suddenly feels like izakaya-level seriousness!
Hop BroI get why the shop calls this dish a beer thief. Sour beers like SankakuBeer Works' MozeSour really come alive when citrus and acidity line up with them.
MugiBy sour-style, you mean a sour beer? Isn't that hard to drink? I'm kind of nervous!
Hop BroFar from hard to drink, when acidity becomes the star, the food looks even better. With MozeSour, the citrusy fruitiness works so well with amanatsu that it actually makes you want to eat more with every sip.
MugiOhh! I'm also curious about the other dish, mapo douhua! Douhua sounds gentle, but adding spicy minced meat sauce to it is basically cheating!
Hop BroThat's the interesting part: it starts with a soft, gentle mouthfeel, then the numbness of Sichuan pepper and the meat's umami catch up with you. It's something quite new, different from both chawanmushi and mapo tofu.
MugiAnd Re:Ale opens at 3 p.m. on Sundays, right? You could start with daytime drinks, snack on the food, and before you know it, it's evening!
Hop BroExactly. Pairing draft beer from the afternoon in Tenmonkan is about as good as it gets. If you finish with shrimp mayo and mapo douhua with a MozeSour in hand, that's basically a win for the day.
Sunday-Only Menu: Two Dishes
The beer pub Re:Ale in Higashi-Sengokucho, Kagoshima City’s Tenmonkan area, unveiled its Sunday-only menu for May 10. As a place that mainly serves European beers, this lineup is again designed with the idea of being enjoyed together with beer.
This day’s menu features:
- Plump shrimp mayo with amanatsu citrus
- Mapo douhua - silky soy milk douhua topped with piping-hot spicy minced meat sauce-
Both dishes are clearly designed to pair easily with beer aromas, bitterness, and acidity.
Shrimp Mayo with Amanatsu Citrus
“Plump shrimp mayo with amanatsu citrus” is a dish that combines house-made mayonnaise sauce with amanatsu mikan from Izumi. By adding the brightness of citrus to rich, savory shrimp mayo, the finish is kept light. The shrimp are emphasized for their texture, described as "plump," and the sides include eggplant and zucchini dressed in black vinegar sauce, a namul of celery and menma, and a refreshing beet namul. The ability to keep changing up the flavor as you eat is another highlight.
The shop describes the dish as a "beer thief" and also notes how well it pairs with SankakuBeer Works' freshly tapped "MozeSour." Sour-style beers with citrus notes and acidity tend to mesh especially well with sweet-and-sour sauces like this.
A Mapo Dish Reworked with Douhua
The other item, “Mapo Douhua,” is an adaptation of douhua, a soy milk-based dish popular in Taiwan, set not with minerals but with egg. Soy milk is combined with egg and ground sesame paste, then steamed, and topped with a steaming hot spicy minced meat sauce seasoned with Sichuan pepper and doubanjiang. The mouthfeel is gentle at first, but toward the end the aroma and tingling heat of Sichuan pepper, along with the meat’s umami, come rushing in. It becomes a new dish unlike either chawanmushi or mapo tofu.
It can also be made as "no spice, no numbing" on request, and is normally served without rice. Rice can be added if desired.
Convenient for Daytime Drinking in Tenmonkan
Re:Ale is a small beer pub in the busy district around Tenmonkan-dori Station on the Kagoshima City Tram. Its appeal lies not only in beer, but also in enjoying beer with food. On Sundays it opens at 3 p.m. Since it also serves à la carte dishes, it works well not only for daytime drinking, but also for a late lunch or an early dinner.
The idea is to center the experience on Sunday-only dishes and pair them with whatever draft beer is on tap that day. As a place suited to that kind of enjoyment, this menu was especially eye-catching for beer lovers.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRe:Ale's Sunday-only special in Kagoshima's Tenmonkan is pretty bold this time. Shrimp mayo with amanatsu, mapo douhua, and they're clearly built to go with the freshly opened MozeSour. That's the nice part.
MugiWait, they really make the food that obviously with beer in mind!? But shrimp mayo with amanatsu already sounds delicious!
Hop BroThe key is how the acidity of the amanatsu cuts through the richness of the shrimp mayo. And with plump shrimp plus black vinegar sauce on the eggplant and zucchini, the whole thing stays interesting from the first bite to the last.
MugiWhat is that, all the flavor changes you want!? Celery and menma namul too? That suddenly feels like izakaya-level seriousness!
Hop BroI get why the shop calls this dish a beer thief. Sour beers like SankakuBeer Works' MozeSour really come alive when citrus and acidity line up with them.
MugiBy sour-style, you mean a sour beer? Isn't that hard to drink? I'm kind of nervous!
Hop BroFar from hard to drink, when acidity becomes the star, the food looks even better. With MozeSour, the citrusy fruitiness works so well with amanatsu that it actually makes you want to eat more with every sip.
MugiOhh! I'm also curious about the other dish, mapo douhua! Douhua sounds gentle, but adding spicy minced meat sauce to it is basically cheating!
Hop BroThat's the interesting part: it starts with a soft, gentle mouthfeel, then the numbness of Sichuan pepper and the meat's umami catch up with you. It's something quite new, different from both chawanmushi and mapo tofu.
MugiAnd Re:Ale opens at 3 p.m. on Sundays, right? You could start with daytime drinks, snack on the food, and before you know it, it's evening!
Hop BroExactly. Pairing draft beer from the afternoon in Tenmonkan is about as good as it gets. If you finish with shrimp mayo and mapo douhua with a MozeSour in hand, that's basically a win for the day.
