Beer Pub mayu in Aoi Ward, Shizuoka City, Introduces Three Craft Beers Made with Rice
Beer Pub mayu in Shichikencho, Aoi Ward, Shizuoka City, has updated its “Today's Beer” selection. This time, the lineup features three beers made with rice, offering a tasting comparison of the distinctive character of REPUBREW, Swan Lake Beer, and HORSEHEAD LABS.
Hop BroBeer Pub mayu in Shichikencho, Aoi Ward, Shizuoka City, has put out its “Today's Beer” lineup with three beers made with rice. This is a proper tasting-comparison situation.
MugiWhoa, rice beer can be that different? I kind of imagined something gentle and rice-like, but can three beers really all have their own personality?
Hop BroThey sure can. The shop also recommends the HIDEO size, so you can try about 150 cc of each, which makes the differences in aroma and bitterness easy to pick up.
MugiOh wow! HIDEO size sounds so intense. Even though it's small, it somehow has the vibe of a final showdown!
Hop BroThe first is REPUBREW's Wano Nigu IPA. It's a HAZY IPA made with sake yeast, and it moves from muscat- and melon-like sweetness into a creamy finish like cloudy sake.
MugiWhat is that! The moment I hear sake yeast, I think, this doesn't even look like beer anymore, but it actually sounds delicious!
Hop BroThe second is Swan Lake Beer's Koshinokome Koshihikari Shikomi. It uses Niigata-grown Koshihikari rice, bringing out a lightness and dryness that's hard to get from malt alone.
MugiOh, light and dry sounds perfect for a hot day! Putting rice from a meal into beer somehow makes it feel instantly more familiar.
Hop BroThe third is HORSEHEAD LABS' Shousetsu Sakekasu IPA. It uses dry ginjo special junmai sake lees from Shizuoka's sake rice, “Hofushi,” and it even includes Benihoppe, so it has a sharp outline while still feeling well put together.
MugiSake lees and strawberries too? The Benihoppe hidden flavor is way too intriguing. Today at mayu, let's have three glasses and compare the differences that rice makes ourselves!
Beer Pub mayu, located on the second floor of the Iris Building in Shichikencho, Aoi Ward, Shizuoka City, has introduced its tap list as “Today's Beer.” This time, three beers, each with a rice-related character, have come together, making it a lineup that is hard to overlook for anyone who wants to enjoy a comparison tasting.
The bar recommends HIDEO size (about 150 cc) for tasting comparisons. Because the smaller size lets you try multiple beers, it makes it easy to drink through them while checking the differences in aroma, bitterness, and mouthfeel one by one.
Beers on Tap
- REPUBREW “Wano Nigu IPA”
A HAZY IPA brewed with sake yeast. When you take a sip, a gentle sweetness reminiscent of muscat and melon spreads across the palate, leading into a creamy quality like cloudy sake.
- Swan Lake Beer “Koshinokome Koshihikari Shikomi”
A bottom-fermented beer made with Niigata-grown Koshihikari rice. It is introduced as having a light, dry drinking profile that is difficult to achieve with malt alone.
- HORSEHEAD LABS “Shousetsu Sakekasu IPA”
An IPA made with dry ginjo special junmai sake lees from “Hofushi,” a sake rice grown in Shizuoka. While retaining the sharp outline derived from the sake lees, it has been finished into a well-balanced sake-lees IPA. As a hidden accent, it also uses “Benihoppe,” a strawberry from Shizuoka Prefecture.
mayu's appeal lies in its style of carefully lining up these distinctive kegs as a beer pub where people can relax and enjoy craft beer in central Shizuoka. Beers made with rice tend to show differences in the ingredients clearly in the flavor, and even three beers lined up on the same day can leave very different impressions. If you try small pours of the labels that interest you, you should be able to fully enjoy even the differences in aroma and aftertaste.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBeer Pub mayu in Shichikencho, Aoi Ward, Shizuoka City, has put out its “Today's Beer” lineup with three beers made with rice. This is a proper tasting-comparison situation.
MugiWhoa, rice beer can be that different? I kind of imagined something gentle and rice-like, but can three beers really all have their own personality?
Hop BroThey sure can. The shop also recommends the HIDEO size, so you can try about 150 cc of each, which makes the differences in aroma and bitterness easy to pick up.
MugiOh wow! HIDEO size sounds so intense. Even though it's small, it somehow has the vibe of a final showdown!
Hop BroThe first is REPUBREW's Wano Nigu IPA. It's a HAZY IPA made with sake yeast, and it moves from muscat- and melon-like sweetness into a creamy finish like cloudy sake.
MugiWhat is that! The moment I hear sake yeast, I think, this doesn't even look like beer anymore, but it actually sounds delicious!
Hop BroThe second is Swan Lake Beer's Koshinokome Koshihikari Shikomi. It uses Niigata-grown Koshihikari rice, bringing out a lightness and dryness that's hard to get from malt alone.
MugiOh, light and dry sounds perfect for a hot day! Putting rice from a meal into beer somehow makes it feel instantly more familiar.
Hop BroThe third is HORSEHEAD LABS' Shousetsu Sakekasu IPA. It uses dry ginjo special junmai sake lees from Shizuoka's sake rice, “Hofushi,” and it even includes Benihoppe, so it has a sharp outline while still feeling well put together.
MugiSake lees and strawberries too? The Benihoppe hidden flavor is way too intriguing. Today at mayu, let's have three glasses and compare the differences that rice makes ourselves!
