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.Read whole article via www.washingtoncitypaper.com
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