Enjuku

Any given late summer afternoon: a quick run to Sebun Erebun for a can of the local beer-analog and, preferably, some Space Cruiser Yamato gashapon.

It's poison to those who refuse to drink anything other than "wasser, hopfen, und gersten-malz" (as per the Bavarian Beer Purity Law of 1516, natch), but "happoshu" like Enjuku at least contains some malt. You haven't REALLY hit rock bottom until you're sipping on a can of the next step down the ladder, "Other Miscellaneous Alcoholic Beverages, Type 2" -- a delectable mix of hops and "soy peptides." Or so I keep telling myself.

Comments

[hillsy]

Seben Erebun Ii Kibun!

Dude...I can't believe you busted out the Reinheitsgebot! I have to admit I took a shine to the Suntory happoshu (Sper One, and the other blue canned one). Sometimes you need that fix, regardless of the source. Although, why did you settle on it, unless you really like it!

[Matt]

The happoshu's getting a little better, but the new "chilled beers" (unfiltered) that Kirin and Sapporo started selling last year are a LOT better. You can read a reveiw of the Kirin Ichiban Shibori Muroka on this Japanese beer site's newsletter:

http://www.bento.com/brews67.html

[Tim]

Ever try Ginga Kogen beer? Very light, somewhat fruity. Quite good, unless you prefer heavier stuff.

[hillsy]

The one thing interesting about Japanese beer is the eradication of any sort of aftertaste. Good for a light lager, bad for an IPA, or a Hefe.