WEEK 245--2025 Most Memorable Beer & Mead List(by ct)--Part2/2

Part 2 is supposed to be the final part but after revisiting the beer & mead either shared or had in a bar--decided to add 1 final list for up coming newspaper column so this is effectively 2 of 3 list.

这原本是去年酒单下篇-不过重看回去年分享/喝过的啤酒/蜜酒发现还有好些值得一提作品-加了一篇“再选”下期专栏新春佳节期间见报-也意味着这从下篇变成中篇。

刚过去的2025，以作品类型风格来说，来自欧美不同醸坊蜜酒（Mead）是近年来喝较多一次，算了算大概有接近20款不同风格瓶子，要在这些高质蜜酒中取舍其实有点难度，不过既然是印象记就不需要纠结于所谓评酒网站分数高低或是不是备受热捧，个人年度酒单基本就是凭味蕾印象选出，无关排名只是记忆。

Nebuleus--The Winning Ticket

Had this twice within a few months time here in KL which is really something hardly ever happened--thanks to geek friend who brought this back from Seoul Korea and shared with some of us here--first tasted this sometime in Oct 25 and again during Xmas session--in fact first few sips on the first occasion i was already saying this bottle definitely is 1 of the most meorable ones for 2025--having it again during Xmas share only reaffirmed the first impression further--which is harder to achieve in the sense that there is no more first time tasting surprises--i already knew how it taste like--so to be impress again second time running says a lot about the taste profile of this one.

美国波特兰小醸坊的农场风格啤酒，去年通过分享会成员同款作品有幸数月内喝到两次，实际上第一次喝到时已肯定这是年度最有印象作品之一，craft beer有趣之处是有时候同一款之前觉得很出色的作品再喝时可能因为没有了第一次喝到的惊艳感所以味蕾会更客观的审视风味表现，虽那样，第二次入杯喝下的即时结论是依然非常出色，从易喝性，层次感，风味从入杯较冷到回温变化都是味蕾享受。

Pips--Cellar Reserve 001

Thanks to the generosity of my Tokyo geek friend who shared this(and more) rather hard to find bottle--this is a "rougher" version of Pips very famous Blue Suede Shews--with enhanced toasted cashews & intensity of cashew milk--if the original version of BSS is that of cashew "nose bomb" with very silky mouth feel--this reserve version is one with "rougher" mouth feel with very finely grind nuts--chashew on the nose is not as strong relatively speaking but overall nothing to complaint really.

东京啤迷朋友大方分享的限量难寻瓶子，是醸坊盛名作品Blue Suede Shews的“粗犷版”，如果说原版喝起来是丝滑充满腰豆香气的蓝莓蜜酒，这款喝起来有让味蕾感受到类似磨到非常细微的颗粒感，加强的烤腰豆和提高腰果奶密度比例调整让整体风味表现也跟原版不一样，个人是更喜欢原版的细腻感和腰果爆炸性香气表现但这款仍是不折不扣的上佳之作。

Cantillon--Ashanti 2020

A surprise bottle found in a Tokyo restaurant-bar which totally made my day--actually been curious about how pepper/mushroom/toasted coconut would perform in a Lambic for rather long--so to finally have the chance to taste this even though it's pricier (if compare to finding 1 in a bottle shop) is still a no brainer.

Taste was different from what i envisage in that there's more prominent ginger nose than peppery note--sourness was soothing--enoyed it though not so much as imagined how the taste profile would be.

比利时天然发酵酸啤大师醸坊胡椒风味作品，是在东京一家餐酒吧找到的惊喜瓶子，说惊喜是因为虽然这款已从最初Zwanze Day实验性特酿变成“常态款”但在亚洲并不容易找到，也因为个人很早之前就对胡椒风味能在天然发酵酸啤中有什么样的风味表现感到好奇，终于得以一嚐後的味蕾嗅觉感受是预料之外的生姜气息稍显盖过了胡椒风味，虽然并非是想象中那样以胡椒风味表现为主但仍是能喝到就开心的一款。

Schramm's--Pacific Brumble

There is no doubt when it comes to using fruits in a mead that Schramm's always been getting them right--the blend of fruits & honey is more often than not having such compatible harmonious effects on the palate--and this raspberry mead is no different--light sweet-sour with nice fruits aroma.

美国老大哥醸坊的覆盆子蜜酒作品，做为一家擅长并且对入酒水果有高品质/特质要求的醸坊，这款蜜酒使用的是来自太平洋西北地区的覆盆子，在此基础上将自家作品Brumble微调成Pacific Brumble，入口是微甜中带果酸果香气息，要说水果入酒这家一直是心目中绝对高手醸坊，水果和蜂蜜之间的融合感可说每一次都很到味。

Side Project--With Knox

A big stout blended from 3 different bourbon barrels--with coconut flakes-vanilla beans-cocao nibs added which obviously enhanced the flavour profile of this slow sipper--dark chocolate-coconut with obvious notes of bourbon barrel influence--smoother & nicer after warmer.

大黑啤是醸坊拿手好戏，这款是展现三款不同波本旧桶陈放黑啤混酒而成後的风味之作，可可碎香草荚椰丝的加入带来调适风味效应，让作品在波本旧桶气息包裹中带出添加食材带来的不同层次表现，作品保持了醸坊大黑啤一贯厚实酒体，黑巧克力黑糖香草椰香交织一起，是入杯後需要放慢品饮节奏给多些时间让酒回温展现更丰富面貌的作品。

Uchu--Emerald Tablet

Brought 4 cans of ipa from Tokyo directly from the spanking new Toranomon taproom--of the 4 varaints found this to be the more likeable one--hops flavours still very much alive in a smooth way rather than hop attack--very drinkable for a double ipa with no hints of alcohol whatsoever--juicy & nice.

从东京带了醸坊4款不同类果汁印度淡啤（Hazy IPA）回来和啤迷朋友分享，其中双倍IPA的这款以充满啤酒花香口感相对温和的表现让人留下印象，一起分享的啤迷朋友表示这款无论是鲜香度或是平衡点表现都比在本地酒吧喝到的几款欧美醸坊空运作品出色，一定程度来说自己直接从东京品饮室购入带回来有助保持新鲜度，另外也侧面反映出为什么这家山梨县醸坊在海外以高水准类果汁IPA和果泥啤酒为人知。

Marlobobo--Stvensberry

Had this in Tokyo courtesy of a geek friend--my first taste of this Scandinavia meadery's fruited mead--a cherry mead with rather obvious almond aroma plus notes of cinnamon & vanilla--rather than sweet this one is more of a sweet-sour with cherry influence. Probably not the most impressive fruited mead i had in 2025--but for a first taste of what's to come from this brewery in the future--it's worth a note.

近年名声在外的挪威蜜酒醸坊作品，感谢东京啤迷朋友的分享得以喝到个人第一支这家醸坊作品，以北欧特产樱桃Stevnsber入酒，入口蜜酒甜味中有樱桃酸香，间中有杏仁肉桂气息但不会强烈到喧宾夺主，整体风味气息表现来说仍以樱桃和蜂蜜的酸香融和为主轴，换个角度来说这款不是去年喝过最出色的水果蜜酒，不过作为个人喝到的第一支这家北欧醸坊作品印象还是相当不错的。

WEEK 244--2025 Most Memorable Beer & Mead List (by ct)--Part 1/2

2025 went past rather quickly--looking back it was a solid year in terms of beer & mead tasted--met with the KL tasting group guys for either very small or fuller scale share slightly more frequently than past few years--did went to Tokyo to see most of my geek friends there as well did bottle share--so can't complaint much though would have love to do 1 or 2 more Asia cities trips but with very limited travelling budget--just have to be contented with at least being able to do Tokyo.

进入新一年，回看过去十二个月分享会次数可说是近年比较数得上的，2025年新春以及年底圣诞都有跟特定几位本地啤迷朋友聚会，东京分享会也延续了，此外也有几次本地小聚分享，加上为数不多的酒吧探访喝到作品，2025是相当不错的一年。

一如前几年，鉴于在吉隆坡要喝到海外顶尖高手醸坊充满啤酒花鲜香IPA或HAZY IPA作品类型有一定难度，要是没有从海外自行找酒进来的话基本会从缺，所以每年酒单还是以黑啤，天然发酵酸啤，农场风格啤酒，蜜酒等类型风格居多，以下是第一部分酒单

The 2025 list is divided into 2 parts due to limited space with newspaper column--this is first part with a slightly more balance pick of different styles while part 2 would be more mead heavy--in fact last year tasted close to or slightly more than 20 different mead bottles from a few meaderies which was quite a surprise personally speaking.

Here's the list

Antidoot--A North American Raga

Had quite a few different variants of Antidoot last year ranging from fruited sour to barrel-aged cider to blend of beer + wine to wild fermented base beer blended ala lambic style to collab brew like this one--brewed with pomace of apples and then added with fresh apple juice--it's a rather simple sounding beer--light sour--easy drinking--sometimes beer can be simple and nice.

去年喝到这家比利时小醸坊作品有好几个不同款，其中这款以苹果皮及新鲜苹果汁入酒发酵而成的易喝性作品虽然听起来平平无奇不过是易喝中见层次的一款，微酸带些微水果酸香气息，在炎热天喝很适得其所。

 

Cantillon--Magic Lambic 2020

No doubt 1 Cantillon variants which i have been curious for quite some years--finally had it during last Xmas share--saw some comments saying other batch 1 the following batches was sort of hit & miss or down right not nice--personally strongly believe that no matter what are the comments--you need to drink to know how it taste--whatever rated on Untappd or comments by whoever is just other people's opinions--the best way to know how a beer taste like is by drinking it and let your own palate make any judgement if necessary--first 2 sips upon cracking this one instantly affirm that it's a deliciously one--in fact 1 of the group guys just had the same beer on tap during an event in Hong Kong not long ago and said this was different from the one he had from tap in HK--he did not think highly of Magic Lambic until this bottle.

Conclusion--1 of 2 best bottles during Xmas share and personally happy to have tasted this long wanting to try Lambic.

去年圣诞分享会上终于喝到这款加了香草蓝莓的覆盆子天然发酵果酸啤酒，是个人比较好奇风味表现会如何的Cantilllon作品之一，实际上之前看到一些网上评酒留言说第一批次後再出来的Magic Lambic表现不尽如人意，虽那样一点也不影响个人对这款作品的好奇，终于喝到的的结论是分享会当天最佳作品之一，个人信念是酒一定要自己喝过才心里有数，别人意见可以看看但自己味蕾真实感受後才是决定性的。

TDM 1874--Shimokita Carrot Cake

This was a rather unexpected one--was cracking this can during small share in a Tokyo residential public park--this beer was meant to be sort of palate cleanser so we could do the next "big" one--but hang on a minute--this was surprisingly nice--carrot cake in a beer form--easy drinking with light sour + cinnamon spices influence--a pleasant one to drink.日本横滨小醸坊的作品，以胡萝卜，肉桂，豆蔻，香草入酒造出具有萝卜蛋糕风味的啤酒，是在东京和朋友小聚分享时喝到的“过场酒”，意思是在喝下一款““大酒”之前换一下啤酒类型风格同时也“更新“一下味蕾，不过‘喝下第一口後朋友们异口同声说这款酒有意思，香甜带微酸清爽易喝中带出肉桂风味，确实留下了印象。

Side Project--BBT 2023 Pappy Van Winkle

Thanks to group member who is a LaCoterie member--have had the chance to sampled some different years/different variants of BBT( as well other big stouts)--this one was cracked as a celebratory bottle for an occasion--first sip the nose was very bourbon which is to be expected knowing the barrel strength--but as it slowly warm up and open up--the Van Winkle influence still definitely there but the stout was not overwhelmed--what you would expect from a big stout from SP is firmly there with--if anything would say the barrel influence sort of emplified the stouts characteristics rather than anything else.

对美国波本有所了解的都知道Pappy Van Winkle是什么，这次醸坊找来这款波本旧桶作为大黑啤作品BBT的静置提味载体，这是醸坊十周年特别作品之一。本地分享会中有人是这家密苏里高手醸坊会员制一份子，因为那样之前可望不可及的一些Side Project作品都能通过醸坊首卖原价取得，也有幸喝了好几年不同批次的BBT（实际上去年也喝了2024裸麦版的BBT），这次Pappy Van Winkle十年旧桶的桶陈版BBT确实有更强的风味层次表现，波本气息不在话下但不至于抢戏，BBT的浓郁黑啤特质并没有被掩盖，某种程度上甚至可说被放大了。

Standard--BA Side Street

Had this early last year--and then aother variant during Xmas share(BA Back Street)--both are basically bourbon barrel-aged apple mead with difference being Side Street added vanilla+ cinnamonm while Back Street was about walnut+cinnamon--like both and did not there was huge different in taste profile/performance--only thing is of the different adjunct used--personally thought vanilla presence was more obvious than walnut.

去年初本地分享会上喝到，然后年底圣诞分享会喝到同款分支BA Back Street，分别在于Side Street使用了香草和肉桂，而“后街“版本用了核桃和肉桂，两者基酒都是苹果酒加蜂蜜，也都是美国波本旧桶陈放提味，风味表现方面没有巨大差异，基调是美味的煮熟苹果派和肉桂气息，两者比对的话，个人感觉香草的使用比核桃更有显现感。

Uchu--Atom Mango

Went to their taproom at Toranomon Hills twice during last Nov trip to Tokyo mainly because there was no Fruited Sours to be found at almost all of the other places i went--brought back 4 different variants and have to say this Mango juice bomb was really tasty--had it on tap while there as well in can--both version were really nice--in fact would think if pour in a glass and hand it to anyone as a glass of Mango Smoothie--think probably 9 out of 10 would just drink it as thick fruit juice and never think of it as a fruited sour beer.

日本山梨县新贵醸坊”宇宙“的果泥啤酒作品，从罐子设计用色到入杯酒体浓稠度到颜色都非常切题，就是被装在啤酒罐的香浓带酸甜味优质浓郁芒果汁，喝起来完全不像啤酒，也没有任何酒精感，虽然确实是啤酒但真要装在果汁杯子拿给不知就里的人喝的话，大概率是十之八九会觉得就是杯美味果汁。

WEEK 243--Tokyo 2025--went some places drank some beer( Part 2/2)

Second part of what were some memorable ones from various bars in Tokyo recently--more as a personal journal than any sort of Tokyo craft beer guide which is really not the case.

上个月初的东京行，去专卖吧/瓶子店看看喝喝是指定动作，除了上期提及的几家新酒吧，也去了熟悉的其他几家，喝到酒单上/冰柜内选酒之外也有酿酒师在活动中拿出来分享的私藏，以下是相对比较突出的几款：-

here are some nice ones worth mentioning:-

Cantillon Ashanti 2022

went to a familiar place at Takadanobaba--instead of tap list went straight to fridge area to check out what's inside--to my pleasant surprise there it was among another 2 or 3 variants of Cantillon--Ashanti was a variant i have wanted to try out even before it emerged--i was curious how pepper as well as mushroom and perhaps toasted coconut would work out in a Lambic--so when Cantillon made Ashanti as Zwanze Day beer back in 2022 and then tweak the formulation to have Ashanti as a "regular" bottle--it became the one (along with Magic Lambic) im more curious about--and to have found this in a Tokyo bar was quite a joyful experience.

From nose to taste--it was not really what i have thought it might be--there is more gingery notes than pepper--something not expected but this is in no way to say im dissapointed or the bottle did not live up to standard--nothing like that--it was not what i imagined it might be but still 1 which i enjoyed happily.

在比利时大师级醸坊造出这款2022Z年Zwanze Day作品之前，个人对胡椒（还有蘑菇烤椰子）在天然发酵酸啤（lambic）中能发挥什么样的风味表现感到好奇，然后这款作品出现了，在高田马场Beershoku餐酒吧找到之前一直是个人很好奇风味表现会如何的瓶子。

能在毫无预期情况下打开冰柜找到时确实有惊喜，开瓶入杯第一口从闻香到口感和预期有点不一样，胡椒气息并不如想象中浓郁，实际上闻到的姜味更明显，口感是酸中带有些微姜辣加胡椒气息，整体风味表现跟想象中不太一样但能喝到还是开心的，期待之后可以再喝到醸坊调整比例後已成为“常态款”版本。

Uchu Gloun

First had this not at Uchu Toranomon taproom but Sangenjaya's sanity bar--in fact this was the only smoothie sour available at the bar on the day of visit and it was thick body- ice-cream like- quite tasty to say the least.

虽是宇宙醸坊作品不过是在三轩茶屋sanity酒吧喝到，是当天店里唯一果泥作品，以草莓香蕉龙舌兰椰浆柠檬汁等等酿造而成，酒体非常浓郁，喝起来有点像是液体水果冰淇淋感觉，绝对易喝而且完全没有酒精感，是“有点危险”的浓厚果汁甜点作品。

Yggdrasil- SOAN

This was from the brewer's own cellar--had this ( along with another mead + ice wine) during a small event at Mikkeller Shibuya--thanks to Davido the French brewer who is a common friend of some of my Tokyo based geek friends--this Pineapple mead with whiskey chips influence was very hormoniously combined with the base honey.

法国酿酒师多年前见过面也是好几位住东京啤迷的共同朋友，这是他为小女儿出世酿造的特别纪念日蜜酒，使用了来自妻子娘家的新鲜台湾凤梨配以乌克兰蜂蜜并放置威士忌旧桶木片提味，是道玄坂“米吧”小型活动中酿酒师拿出来分享的私藏瓶子，凤梨的酸甜香很好的融合入蜂蜜和威士忌风味中，是水准之作。

Cellador Trueborn

One of bottles shared with Neil my Tokyo blogger friend at Chitose-Funabashi's Sour Swamp--it's been almost unspoken Tokyo trip "always-do" to meet up and share a few beers everytime im in town.

Had very few Cellador beer before they suddenly annouced closure and then "re-opened"--the attraction here was the use of  mushroom peppercorn & jasmine flowers and conditioned on orange blossom honey--we both were in agreement about the tastiness of this one.

加州小醸坊农场风格作品，采用了鸡油菌，粉红胡椒，茉莉花并以橙蜜入酒，是在千岁船桥Sour Swamp酸啤酒吧喝到，当晚和住东京部落客老友一起分享三瓶之一，这家原本已宣布关门大吉的醸坊还好之后又“复活”，至今喝过这家作品都在水平上，就像这款也是易喝中见层次。

Sante Adairius Rustic Ales--Saison Bernice

First had their beer many years ago back in Copenhagen's MBCC--actually had this on tap the other day at another bar but no harm having the same one from bottle conditioned version--though this is first made way back and considered classic from SARA--still a nice one to have as good beer would still stand out despite "age-gap"/"generational-gap".

另一家加州醸坊，以酿造易喝富层次农场风格啤酒/酸啤为人知，是个人早期在哥本哈根啤酒庆典认识的醸坊，这款属于醸坊经典款作品之一，不加任何水果，是麦芽酸菌水和啤酒花结合作品，柔顺易喝中带有些许柑橘和桃李风味，不是什么惊世之作但绝不平庸。

Bru Strubbe--Ichtegems Grand Kriek

Last beer of the evening at Sour Swamp with Neil--a rather fitting one for the road beer-a somewhat mild kriek lambic in terms of funk/sourness/ as well overall complexity but nonetheless an easy drinking one to end the session.

见面当晚最后一款酒，是个人至今还没机会喝过的比利时小型旧醸坊，以樱桃浸泡至少9个月的天然发酵酸啤作品虽然没有Lambic很突出的野生菌发酵异味（酸啤迷称之为霉香）但整体风味确实有樱桃天然发酵酸啤感受，微酸易喝是不错的结尾酒。

When in Tokyo these past few years--apart from visiting craft beer places--there will always be bottle sharing sessions with geek friends living there--next article is about what bottles came to table during sessions.

每次去东京，除了酒吧喝到作品，少不了和啤迷朋友们分享大家的私藏瓶子，下一期会聊聊好些值得记录下来的好酒。

 

WEEK 242--Tokyo 2025--went some places drank some beer(Part1/2)

Went to Tokyo last month for the "yearly-visit"-basically just meeting up some geek friends living there--as well visiting some new/existing craft places(speciality coffee as well but will just keep to beer here)--due to limited space with the newspaper column--it was basically about 4 places located at Toronomon Hills & Takanawa Gateway which is not the whole picture as i did went to more than these 4 places.

11月初去了趟东京见住当地啤迷朋友，也去全新或熟悉的酒吧/瓶子店探访，数年前开始的在地私人瓶子分享会这次也没少，和新旧啤迷朋友们分别在不同地点有两次不同聚会。

先聊聊去东京什么地方喝了点什么。

Toronomon Hills

This is what we Malaysian call "Atas place"( high end place) with high-end office building and more--those who have been following Uchu brewing would know they opened up a taproom here since late last year--and then there are 2 more which also located nearby--WCB taproom & BTaps bar--both with more taps selections and obviously different dicrection in terms of choices.

虎之门（Toronomon Hills)

有朋友笑说，在东京市中心冠上Hills名号的建筑物/地区就是高尚代名词(六本木有Roppongi Hills，麻布台有Azabudai Hills）, 到东京前知道这区新开了3家酒吧，包括源自山梨县当今日本新贵酿坊最炙手可热的Uchu(宇宙）酿坊小型品饮室，静冈县West Coast Brewing酒吧及去年在镰仓电车站附近偶然发现去过的BTaps餐酒吧。

3家新开酒吧中，当天酒单选择/个人口味来说，只有6个啤酒泵加上冰柜自家罐子选择的Uchu酿坊品饮室最对味（也因此去了两次），虽然类果汁印度淡啤（Hazy IPA）个人没有很爱，但在这次基本没能在去过大多数酒吧/瓶子店找到果泥啤酒（Pastry/Smoothie Sour)，包括预期中会有作品的熊本天草酿坊Amakusa Sonar Beer完全不见踪迹，加上其他类型酒单也不是很吸引情况下，Uchu几款不同高质素果泥作品成了二访动力。

Went to all 3 places on the same day since it's all within walking distance--of the 3 went to Uchu first since it's closer to Metro station exit--then to BTaps and lastly WCB taproom--in view of the tap list as well cans selection( or the lack of it at BTaps)--Uchu was the one with pastry sour'/smoothie sour selections (though many would go mostly for their hazy ipas) and that was good ennough reason for a revisit few days later.

同一天去了附近走路可到的West Coast Brewing酒吧和BTaps餐饮酒吧，是风格迥异的两家，WCB开在大马路人行道旁高级办公大楼一侧，走新颖风格路线，酒吧位置和设计让能见度很高，有20个啤酒泵及冰柜自家罐子作品。BTaps则是餐饮食堂路线，开在另一栋办公楼地下一层餐饮区，当天有13个啤酒泵选择（没有罐子或瓶子选项）， 不过绝大多数全是IPA，一定程度上显示了趋向教大众化的餐酒吧定位。个人来说，无论是WCB或BTaps喝到的都是中规中矩作品，没惊喜也没惊吓。

Of the 3--Uchu is the smallest in terms of size and standing space only--while WCB taproom is a more cozy place with bar & table seatings & food available--same goes for BTaps though the day of visit there's basically almost only IPA available on the tap list which probably indicated the customer base they have or targeting at. As the name suggested WCB taproom is basically all about their own brew with tap selection as well as cans in fridge available.

In view of tap list available at both WCB & BTaps--it was more of a quick visit rather than longer stay at both places--though both have sitting capacity as well as food to suggest a longer than 2 beers and out visit.

Takanawa Gateway

A rather new place that's only 1 JRstation away from Shinagawa--found out by chance that this new office/shopping building build beside the new station actually has a craft beer place and it's being run by people from Sanity bar(been to their Sangenjaya shop previous years as well this time around)--it's a sort of mini food court concept--bar is located 1 side while the opposite site has more seats and you can order Afuri Ramen or Indian Curry by the click of your handphone via QR code available on every table.

高轮Gateway (Takanawa Gateway)

了解JR山手线运转路线的会知道这是距离品川一站之遥，位于品川站南侧的一个全新站，这里有依站而建的全新办公楼/购物中心建筑群，其中北楼第五层就有结合拉面/印度咖喱和craft beer的一体化餐厅，酒吧是由近年冒起的三轩茶屋酒吧/瓶子店sanity主理，16个啤酒泵加上设在吧台后端大冰柜的瓶子/罐子选择，座位空间舒适加上设有餐酒手机点单服务，是就算坐着不动也能享用啤酒餐点的地方。

Sanity不定时会和日本在地醸坊搞联名合作，这次在新地点开新酒吧也不例外的有几款不同醸坊联名作品出现，当天酒单和冰柜中看到选酒都有不错作品，相对于三轩茶屋酒吧的小巧和“罚站”，这里的共享空间座位更舒适。

Bar has more tap selections than it's Sangenjaya shop--with big fridge hidden behind bar area--it's definitely more relaxing than the Sangenjaya shop(basically standing room only) because there are seats available to rest your legs--and with various food options available nearby it's a welcome addition to Tokyo's ever expanding craft beer scene.

Lastly--besides these 4--also visited some familiar ones--namely Beershoku at Takadanobaba--Pigalle Tokyo & Sanity both at Sangenjaya--both Mikkeller bar & Kiosk at Shibuya--Devil's Craft & Fetish Bar both at Hamamatsucho--as well Sour Swamp at Chitose-Funabashi.

上述4家东京全新酒吧之外，也去了分布在不同地区自己熟悉的酒吧/瓶子店，包括涉谷道玄坂的Mikkeller Bar和另一头靠近宫下公园的Mikkeller Kiosk，三轩茶屋的Sanity和老字号小酒吧Pigalle Tokyo，滨松町的Devil’s Craft和设计色调有点怪奇的Fetish Club酿吧，还有就是千岁船桥的酸啤专卖吧Sour Swamp和部落客啤迷朋友的一年一聚，下期再聊。