Shirosuzume

Shirosuzume, in Taga-cho, Takamatsu, is run by Kei Muraishi, and his background is impressive. He trained for about nine years as a brewer at Baird Brewing, a prestigious Shizuoka craft brewery.

He is from Miyagi Prefecture, discovered craft beer in college, and learned brewing techniques in earnest at Baird. In 2020, he moved to Takamatsu and launched his own brewery there, saying he was drawn to Takamatsu's calm atmosphere and the connections between people.

The beer room, Torigago, is in a renovated former pharmacy along the tourist street, and you can enjoy up to five kinds of beer. He focuses on low-temperature maturation, and the well-balanced flavor is Muraishi's signature style.

The beer names are unique too. The stout called Kurage no Hone has chocolate and citrus notes that somehow coexist in a single glass. Akane is a wheat-based beer with strawberry acidity, and its berry-like sweetness is pleasantly soft.

Suzume Lager is the standard beer named after the shop, and there are also beers like Tottei and Tetsuko-umo. Every name has a literary feel, which feels very much like Muraishi. With the reliable technique he refined at Baird, he is pursuing beers that make you want to drink them again rather than ones that are flashy.

Being in central Takamatsu also makes it easy to stop by casually. Once you stand in front of the five taps lined up there, you'll probably want to try them all.