Two New Releases from Amaku Uku Arrive at Kagurazaka BEER OLYN: Madobe 2026 / Tetote 2026
Kagurazaka beer pub BEER OLYN has received two new saison releases from Amaku Uku: "Madobe 2026" and "Tetote 2026." Alongside these two bottles, both finished with open fermentation using house-captured yeast, the bar’s taps feature a wide lineup ranging from pilsners to hazies and cider.
Hop BroTwo new releases from Amaku Uku have arrived at BEER OLYN in Kagurazaka. The stars this time are the saisons "Madobe 2026" and "Tetote 2026."
MugiWhoa! Two saisons? Just the names sound so stylish that the whole place already feels sweet!
Hop BroFirst up, "Madobe 2026" is a rich country beer packed with domestic Munich malt. It’s carefully finished with 9 weeks of open fermentation using wild yeast they captured themselves.
MugiOpen fermentation? What is that, making beer with the door left open? That’s a little too free, isn’t it?
Hop BroBasically, it’s a method that makes use of the character of the air and the yeast. Compared with a sealed tank, it brings out the expression of wild yeast more clearly, and Madobe 2026 layers cacao- and hojicha-latte-like notes over the toasty aroma of roasted malt.
MugiHojicha latte? That’s like the beer-world version of a cafe latte! And it even has sweet-tartness? My brain is busy just thinking about it!
Hop BroThe other one, "Tetote 2026," is brewed with spelt wheat. It uses wheat grown by Mr. Ozawa of Due Mani in Morioka, cultivated on fields borrowed from Ureshi Pa Moshiri in Hanamaki, and 3 weeks of open fermentation brings out soft umami and a subtle acidity.
MugiWait, it even has a backstory from the field! Fruit character that opens up like buntan the next day? That sounds almost poetic!
Hop BroAnd on top of that, BEER OLYN’s taps that day were incredibly diverse. They had Dageki Pilsner, UCHU’s TITAN, DOGGG RACE, Buffalo Bandit, Diesel, Berry Berry Slope, and Tekikaka Cider Lychee.
MugiLager, IPA, and cider all in one place? That’s way too much of a tasting paradise! And having the two saisons right in the middle of it all is kind of unfair!
Hop BroExactly. If you’re taking your time in Kagurazaka, it becomes a night that feels like a showcase of distinctive saisons. On Thursdays it’s open from 5:00 p.m. to 10:00 p.m., so it’s easy to stop by after work.
MugiMy throat is already calling for beer! I want to drink both Madobe and Tetote first, then go after the taps too!
The beer pub BEER OLYN in Yaraicho, Shinjuku Ward, Tokyo, announced two new arrivals from Amaku Uku. It is a place where you can take your time enjoying craft beer in the Kagurazaka area, and the post also notes business hours from 5:00 p.m. to 10:00 p.m. to match the start of service on Thursday.
Two newly arrived bottles
- Madobe 2026
Saison / ABV over 5% and under 6%. A rich country beer brewed every winter with plenty of domestically produced Munich malt, finished with 9 weeks of open fermentation using wild yeast they captured themselves. Aromas reminiscent of cacao and hojicha latte are layered with the toasty character of roasted malt, a pleasant bitterness, and a sweet-tart note like date syrup.
- Tetote 2026
Saison / ABV over 4% and under 5%. This beer uses spelt wheat grown by Mr. Ozawa of the Italian restaurant Due Mani in Morioka, cultivated on fields borrowed from Ureshi Pa Moshiri in Hanamaki. After 3 weeks of open fermentation, gentle yeast aroma, subtle phenolics, soft umami, and a faint acidity come forward. The fruit character reportedly opens up the next day, evoking buntan citrus.
Taps for the day
BEER AGAIN’s Dageki Pilsner, UCHU’s TITAN, RIKRI’s DOGGG RACE, nomcraft’s Buffalo Bandit, SOMA’s Diesel, Kanpai!’s Berry Berry Slope, and Tekikaka Cider’s Tekikaka Cider Lychee were also on tap, creating a lineup that spanned lager, IPA, fruit sour, and cider. Paired with the two new saisons, it was a selection that expanded the enjoyment of tasting side by side.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTwo new releases from Amaku Uku have arrived at BEER OLYN in Kagurazaka. The stars this time are the saisons "Madobe 2026" and "Tetote 2026."
MugiWhoa! Two saisons? Just the names sound so stylish that the whole place already feels sweet!
Hop BroFirst up, "Madobe 2026" is a rich country beer packed with domestic Munich malt. It’s carefully finished with 9 weeks of open fermentation using wild yeast they captured themselves.
MugiOpen fermentation? What is that, making beer with the door left open? That’s a little too free, isn’t it?
Hop BroBasically, it’s a method that makes use of the character of the air and the yeast. Compared with a sealed tank, it brings out the expression of wild yeast more clearly, and Madobe 2026 layers cacao- and hojicha-latte-like notes over the toasty aroma of roasted malt.
MugiHojicha latte? That’s like the beer-world version of a cafe latte! And it even has sweet-tartness? My brain is busy just thinking about it!
Hop BroThe other one, "Tetote 2026," is brewed with spelt wheat. It uses wheat grown by Mr. Ozawa of Due Mani in Morioka, cultivated on fields borrowed from Ureshi Pa Moshiri in Hanamaki, and 3 weeks of open fermentation brings out soft umami and a subtle acidity.
MugiWait, it even has a backstory from the field! Fruit character that opens up like buntan the next day? That sounds almost poetic!
Hop BroAnd on top of that, BEER OLYN’s taps that day were incredibly diverse. They had Dageki Pilsner, UCHU’s TITAN, DOGGG RACE, Buffalo Bandit, Diesel, Berry Berry Slope, and Tekikaka Cider Lychee.
MugiLager, IPA, and cider all in one place? That’s way too much of a tasting paradise! And having the two saisons right in the middle of it all is kind of unfair!
Hop BroExactly. If you’re taking your time in Kagurazaka, it becomes a night that feels like a showcase of distinctive saisons. On Thursdays it’s open from 5:00 p.m. to 10:00 p.m., so it’s easy to stop by after work.
MugiMy throat is already calling for beer! I want to drink both Madobe and Tetote first, then go after the taps too!
