A beertastic paradise is landing in the Tenderloin and they hail from the far east.
Chef Noriyuki Sugie along with master brewers of the Kiuchi Brewery family are bringing their far range of roasted pints straight to your gullet. Brewing since the 1800's, the family has been cultivating their alcoholic beverages for nearly eight generations. The family also doesn't import any of their malts or hops but instead, farms their ingredients from scratch in their home province, Hitachino.
The Kiuchi Brewery started sake brewing in 1823 by Kiuchi Gihei, the headman of Kounosu village.
Since then the Kiuchi family has been brewing genuine, quality centered sake for 190 years.
And if you're wondering if beer is all they offer, you'd best be wrong. The team over at Hitachino perfects a multitude of Japanese sake, beer, Shochu, Umeshu, and Japanese wine. For their "Wagyu", Wagyu is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat A.K.A squishy. You can expect platters and charcuterie to accompany your alcoholic selections.
For those who look for extreme tastes, The Kiuchi Brewery will showcase up to ten brews at the flagship, which will only be available on-site. This can include limited edition brews only found in Japan. It's like world traveling without paying the airfare.
// Hitachino SF, 639 Post St, Tenderloin, hitachinosf.com
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