Minoh Beer’s seasonal Peach Weizen opens at taki in Shibuya
The beer pub taki in Sakuragaoka, Shibuya, opens from 5:00 p.m. on Friday, August 14. A fresh keg of Minoh Beer’s seasonal “Peach Weizen (Early Harvest ver.)” is now on tap, alongside beers from BLUE MAGIC and ISHINOMAKI HOP WORKS.
Hop BroThere’s a beer story from Shibuya worth making noise about today: Peach Weizen Early Harvest ver. just got tapped at taki.
MugiWait, that already sounds delicious! Is Minoh Beer’s peach version super sweet, like juice?
Hop BroThat’s the smart part. It’s a seasonal weizen release, brewed with white peaches from Hachiki Farm in Wakayama, but it’s designed to stay crisp instead of turning syrupy.
MugiHold on, what is a weizen? It sounds less like beer and more like a special attack.
Hop BroIt’s basically a wheat-based white ale. This one uses 50% wheat malt, so the mouthfeel comes out soft and fluffy.
MugiWhoa, so peach gets added on top of that? Then what’s with the clove and banana notes from the article? That is a lot happening in one glass.
Hop BroThat comes from the weizen yeast. It’s aroma made by yeast, giving spicy clove and banana-like character, then the fresh white peach layers right over it.
MugiThat’s wild. Peach, banana, spice, and somehow it still sounds balanced. And with ABV 5.0% IBU 12, even I could drink that comfortably.
Hop BroAnd taki opens at 5 p.m. today with BLUE MAGIC’s “Ano Natsu no Hi no Expe” and ISHINOMAKI HOP WORKS’ “Shiokaze Lager” too, so it’s a three-tap lineup worth showing up for.
MugiThat is dangerous in the best way after work. Start with the peach weizen, ride the summer mood, finish on lager... I want to go to taki now.
At taki, a beer pub in Shibuya’s Sakuragaoka area, Minoh Beer’s seasonal “Peach Weizen (Early Harvest ver.)” has just been tapped. Service on Friday, August 14 runs from 5:00 p.m. to midnight, with food last order at 11:00 p.m. and drinks last order at 11:30 p.m.
The featured beer is a yearly favorite: a Japanese peach wheat beer brewed with white peaches from Hachiki Farm, known for its Arakawa peaches in Wakayama. According to the brewery note, the beer layers clove- and banana-like yeast character with fresh peach aroma, while the 50% wheat malt keeps the body soft and the finish crisp. It is listed at 5.0% ABV and 12 IBU.
The tap list also includes BLUE MAGIC’s “Ano Natsu no Hi no Ekusupe,” Minoh Beer’s “Peach Weizen (Early Harvest ver.),” and ISHINOMAKI HOP WORKS’ “Shiokaze Lager.” The lineup moves from fruit-driven seasonal beer to a clean lager, giving visitors a straightforward range of styles to choose from.
taki sits in central Shibuya, making it an easy stop after work or before heading home. For drinkers looking for a seasonal guest beer in a relaxed beer-pub setting, this is a neat update to keep in mind.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a beer story from Shibuya worth making noise about today: Peach Weizen Early Harvest ver. just got tapped at taki.
MugiWait, that already sounds delicious! Is Minoh Beer’s peach version super sweet, like juice?
Hop BroThat’s the smart part. It’s a seasonal weizen release, brewed with white peaches from Hachiki Farm in Wakayama, but it’s designed to stay crisp instead of turning syrupy.
MugiHold on, what is a weizen? It sounds less like beer and more like a special attack.
Hop BroIt’s basically a wheat-based white ale. This one uses 50% wheat malt, so the mouthfeel comes out soft and fluffy.
MugiWhoa, so peach gets added on top of that? Then what’s with the clove and banana notes from the article? That is a lot happening in one glass.
Hop BroThat comes from the weizen yeast. It’s aroma made by yeast, giving spicy clove and banana-like character, then the fresh white peach layers right over it.
MugiThat’s wild. Peach, banana, spice, and somehow it still sounds balanced. And with ABV 5.0% IBU 12, even I could drink that comfortably.
Hop BroAnd taki opens at 5 p.m. today with BLUE MAGIC’s “Ano Natsu no Hi no Expe” and ISHINOMAKI HOP WORKS’ “Shiokaze Lager” too, so it’s a three-tap lineup worth showing up for.
MugiThat is dangerous in the best way after work. Start with the peach weizen, ride the summer mood, finish on lager... I want to go to taki now.
