TOKYO, Oct 30 (Japan by Food) - Today, it’s all about beer! Shizuka and Kai hit the streets of Shinbashi to explore Japanese beer culture, learn about pouring techniques, and meet some of the best in the beer business.
Japanese beer culture is heavily influenced by "omotenashi," which translates to hospitality. This principle extends to how beer is brewed, served, and consumed. Japanese beers are typically known for their clean and crisp flavors, and this is not only a result of quality ingredients but also how they are handled throughout the brewing and serving process.
A perfect glass of beer requires four key elements: temperature, pouring technique, aroma and flavor, and the right glass. Our beer-loving duo embark on their hoppy adventure by walking to their first stop… Dry Dock! Shizuka and Kai enter this cozy, nautically themed bar and are greeted warmly by Baba-san, the owner. He gives them a rundown of the bar’s history before getting down to business! Sato-san serves our hosts Asahi Super Dry Beer using a variety of pouring techniques, each of which results in a unique tasting experience.
Following this, they feast on some food before moving on to the next venue… Brasserie Beer Boulevard. Greeted by Sato-san, the cheerful owner, they make their way to the bar where he demonstrates his original pouring technique and beyond.
Post-beer, they enjoy some roasted chicken and sanma carpaccio before making moves to their third and final destination… BIER REISE '98. Shizuka and Kai meet Matsuo-san, the owner, as he introduces the history of his bar (which has been operating for 74 years). He demonstrates his original pouring technique to the delight of our hosts, before serving them another round of food including a ground meat cutlet, flame-seared bacon, and a potato croquette.
