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.
here are some nice ones worth mentioning:-
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。
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。
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。
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。
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。
