The editor-in-chief of “Sake and Tsumami” verifies!” Hoppy White & Black “Best Matching & Most Evil Pair” – “The Perfect Child of Smadli”!

Smart drinking (smadori) has been advocated, with commercials running and even bars and companies bearing the name “smadori” in their name. According to the official website of Asahi Breweries, the originator of the concept, “Smart Drinking ” is defined as “a way of drinking in which each individual, whether a drinker or non-drinker, can smartly choose an appropriate alcoholic or non-alcoholic drink according to his or her physical constitution, mood, or occasion.

This time, we focused on “hoppy” as a strong ally of such smadli.

With a history of more than 70 years since its birth, Hoppy, a “beer-tasting soft drink made with malt, hops, and yeast,” is a low-alcohol beverage with a content of approximately 0.8%. It can be drunk on its own, but the standard way to drink it is to mix it with shochu (distilled spirit). Hoppy Beverage, the manufacturer of Hoppy Beverage, also introduces a variety of other ways to combine Hoppy with other liquors. Hoppy is a drink that matches the diversity of drinking styles.

In order to measure Hoppy’s potential as a smorgasbord, the author tried to verify it by combining it with liquors other than shochu. The navigator is Kazuhiko Watanabe, a founding member and current editor-in-chief of “Sake to Tsumami,” a magazine celebrating the life of a drinker (Sake to Tsumami Sha). Let’s give it a try.

The appeal of hoppy is “the fun of mixing it up.

–Let’s toast the first drink with the standard way of mixing Kou-type shochu with hoppy.

I usually mix it at a ratio of 1:5. I drink it in gulps every day without thinking, but I guess the fact that I can make adjustments like this is part of the Smadri experience.

–Tell us about your first encounter with hoppy drinks.

When I was a 23-year-old office worker, I was at a party in Jujo (Kita Ward) when my boss ordered hoppy. It was very easy to drink, so I went for it. On the train ride home, I started to feel sick, and it took me more than twice as long to walk home from the nearest station. I decided I couldn’t do it again, and I gave up hoppy drinks for about six years after that.

–What made you start drinking again?

I became a freelance writer after leaving the workforce and rented a room at a professional editing company I knew. Many of the senior freelance writers there liked to drink. They would often invite me out for a drink at Kagaya, a restaurant that served morotsuyaki (a Japanese dish of grilled fish and vegetables), and they would order hoppy drinks, my “natural enemy.

At first I didn’t want to try it, but when they recommended it to me, I couldn’t refuse and tried it. I couldn’t refuse and tried it. And it didn’t make me feel sick. I have been drinking Hoppy ever since. By the way, many of the people I was drinking with at the time were founding members of “Sake to Tsumami.

–What is the appeal of Hoppy for Mr. Watanabe?

What is the appeal of hoppy for you? For me, it was a new experience to be able to freely mix and drink it by myself. It was fun for me to be able to mix my own hoppy drinks, including asking for a “medium” or “extra. In the past, many places only had “white hoppies,” but when “black hoppies” were available, I tried them and they were also delicious. It’s fun to order a white hoppy and a black hoppy and make a half-and-half drink with the person you are drinking with.

–Speaking of hoppies and sake and snacks, one cannot talk about the famous “Hoppy Marathon,” in which participants get off at each of the 32 stations on the JR Chuo Line and search for a restaurant near the station where they can drink hoppies. He would get off at each of the 32 stations on the JR Chuo Line, find a restaurant near the station that served hoppy drinks, and drink up at least one set of hoppy drinks. The project was so popular that it was later published as a book.

From the first issue (released in October 2002) to the fourth issue (released in January 2004), it took over a year and a half to complete the project. At the first planning meeting, we decided to call it the “Hoppy Ekiden” instead of a marathon. We thought of it as a “hoppy ekiden,” with each of the 32 stations on the Chuo Line as about 3 stations per section, for a total of 10 sections. We asked the editors and writers we knew to drink hoppy drinks in the section they were in charge of, and then pass the saskis to the next “runner.

However, in order to actually do this, we would have to ask a number of runners and coordinate their schedules. So, the first editor-in-chief said, “Well, instead of a ‘relay race,’ I’ll run a ‘marathon. We would start at Kagaya Yaesu in Tokyo Station and continue drinking all the way to Takao Station. Of course, we accompanied him as much as possible.