It’s Saturday night, and you’re trying a new restaurant. That’s because the restaurant teamed up with the Takoma-based brewery to make it, adding in yuzu and sansho peppers for flavor. “It was just a verbal agreement with Mike and Dave, and they worked with us on pricing since we sourced the yuzu and sansho peppers,” says Daikaya chef de cuisine Michael Turner, who was closely involved in making the beer.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Happy Holidays from Symrise! See you in 2023!
Thank you for reading and sharing in-sight in 2022! We're taking a holiday…