Brewed by Ise Kadoya
Style: Dry Stout
Ise, Mie Prefecture, Japan


on tap

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Heavily roasted black and chocolate malts are added to our Pale base malt to create a uniquely bitter and rich finish to our Stout. With a rich, coffee-like texture and a dry and smooth finish, it’s the perfect winter companion with any of our winter oyster dishes. And if that weren’t enough, it makes the perfect black and tan along with our Pale Ale.

   AROMA 8/10   APPEARANCE 5/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
bitbucket (2159) - Kirkland, Washington, USA - NOV 27, 2009
Pours translucent blackish brown with a large and lacy tan head. Aroma of dark chocolate, roasted nuts and a hint of caramel. Medium body, lightly sweet dark chocolate, coffee and cookie dough taste with bittersweet coffee finish.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 2/5   OVERALL 12/20
Alex420 (48) - Rome, ITALY - NOV 9, 2009
50clBott @ Mondial de la biere Strasbourg Disappearing bubbly faint roasted nose. English stile. Nice licorice burnt malt bitterness with hops well balanced in. Thin body but a nice lingering finish.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
BeerGestapo (754) - Mt.Joy, Pennsylvania, USA - OCT 22, 2009
Brewed in Japan... Pours back in color with a wonderful super foamy beige head that dissipates in a few minutes. Aroma of earth, cocoa, cereal and grains. Taste of bittersweet chocolate, roasted malts, mild smoke and bread. Mouthfeel is kind of prickly on the tongue at first then becomes rather smooth and very dry at the finish. Pretty interesting stuff !!!

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
CaptainCougar (7132) - Columbia, Maryland, USA - OCT 4, 2009
Bottle shared by argo0 on 7/26/09: Pours a barely transparent blackish dark mahogany with a large frothy-lacing dark tan head. Aroma of mildly sweet roasty dark chocolate and a hint of toffee. Starts with average fullness and doughy dark caramely sweetness along with a roasty drier bittersweet finish. A pretty decent stout.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
willblake (2654) - Bel Air, Maryland, USA - SEP 3, 2009
20090903 Picked this up a couple months ago at State Line. Dark, opaque brown with lofty, slowly fading head of medium tan foam. Mild, simple stouty aromas with a breezy floral kick mid to end sip. Fair bodied throughout, but with fairly agressive eff. Stark roast, dusty, astringent especially at finish. Floral notes make me think Brett. Good enough I might even give it another shot.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 12/20
jonno (2345) - JAPAN - AUG 21, 2009
A solid take on the style. Not going to knock you over in any way though. Dry stout, with medium bittering.

   AROMA 7/10   APPEARANCE 3/5   TASTE 4/10   PALATE 3/5   OVERALL 13/20
SuIIy (1983) - Burlington, Vermont, USA - JUL 31, 2009
Bottle. Pours a dark brown color with a frothy light beigish head. Nose is roasty, dry milk notes and malted milk balls. Palate is foamy and dry, almost chalky. Flavors are roasted malts, some chocolate notes, little bit of a yeast note. Finishes lightly bitter and pretty dry and chalky.

   AROMA 5/10   APPEARANCE 3/5   TASTE 4/10   PALATE 2/5   OVERALL 8/20
ryan (3186) - Beltsville, Maryland, USA - JUL 26, 2009
Shared by argo0. Stressed yeast, chalk and burnt coffee. Yeah... not so great.

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
argo0 (11729) - Washington DC, USA - JUL 26, 2009
(500ml bottle) Small tan head atop clear red-black body. Aroma is moderately sweet, roast, some coffee, chocolate, light sourness. Taste is moderately sweet, roast, coffee, bittersweet chocolate, light earthy. Light-medium body, light stickiness.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 2/5   OVERALL 13/20
JPDIPSO (4956) - Wauwatosa, Wisconsin, USA - MAY 14, 2009
Brown colored liquid with a somewhat fizzy light tan head. I catch a bit of funk behind the dark toasted malt, coffee and dark chocolate. Fairly thin in feel. As in the aroma the yeast has a relatively large influence in the flavor. Flavors of black malt, sour dough bread, and bitter chocolate. Fairly acidic. Not thick enough to sustain the bit bitterness. Some interesting and favorable roasted malt at times, but then there are other parts that distract, ie. bitterness, sourness, etc.

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