Niku to Mugi in Hatagaya Adds ASH HEAD BREWERY’s EENY MEENY MINY MOE
Yakiniku Stand Niku to Mugi in Hatagaya, Shibuya, has tapped ASH HEAD BREWERY’s EENY MEENY MINY MOE. The post describes it as a sour lager made with roselle from the foot of Sakurajima, with bright acidity and fruit-like aromatics.
Hop BroHatagaya just got a pour worth talking about: a guest tap at Niku to Mugi now has ASH HEAD BREWERY's 'EENY MEENY MINY MOE.'
MugiWait, that name sounds like a tongue twister! EENY MEENY MINY MOE is being served at a yakiniku spot?
Hop BroYep, and that's the fun part. It's a sour lager from ASH HEAD BREWERY in Kirishima, Kagoshima, made with roselle from the foot of Sakurajima.
MugiRoselle? What is that? Edible hibiscus makes this sound like tropical homework all of a sudden!
Hop BroBasically, it's a tart red plant. It brings notes like cassis, plum, and berries, and then lactic acidity tightens everything up.
MugiLactic acidity sounds like science class. So you mean tart but still crisp?
Hop BroThat's pretty much it. Because it's a lager, the finish stays light, so after grilled meat it can reset your palate instead of weighing it down.
MugiThat sounds dangerous in the best way. One sip after short rib and I'd enter an endless yakiniku loop.
Hop BroExactly. And the aroma suggests cassis, plum, and berries, so it isn't just sour, it has fruit-forward definition to it.
MugiBeer has definition now? I'm picturing a glass striking a pose, but if you mean a bright drinking profile, I'm with you.
Hop BroRight, the flavors feel clear instead of muddy. It's walkable from Hatagaya Station too, so I really want to test it with fresh-off-the-grill meat.
MugiThen it's settled. At one table for meat and beer, I want to find out for myself how that acidity and fruitiness hit together.
Guest Beer
At Yakiniku Stand Niku to Mugi in Hatagaya, Shibuya, the guest beer lineup now features ASH HEAD BREWERY's EENY MEENY MINY MOE. The post describes it as a sour lager made with roselle harvested near the foot of Sakurajima, with notes that evoke cassis, plum, and berries.
For a yakiniku-focused beer pub, that profile makes sense: bright acidity can refresh the palate after richer cuts, while the fruit-like aroma adds lift without overwhelming the meal. Niku to Mugi’s appeal lies in that overlap between grilled meat and craft beer, and this release fits the setting well. If you enjoy sour-leaning lagers, it is the kind of tap you would want to try alongside the grill.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHatagaya just got a pour worth talking about: a guest tap at Niku to Mugi now has ASH HEAD BREWERY's 'EENY MEENY MINY MOE.'
MugiWait, that name sounds like a tongue twister! EENY MEENY MINY MOE is being served at a yakiniku spot?
Hop BroYep, and that's the fun part. It's a sour lager from ASH HEAD BREWERY in Kirishima, Kagoshima, made with roselle from the foot of Sakurajima.
MugiRoselle? What is that? Edible hibiscus makes this sound like tropical homework all of a sudden!
Hop BroBasically, it's a tart red plant. It brings notes like cassis, plum, and berries, and then lactic acidity tightens everything up.
MugiLactic acidity sounds like science class. So you mean tart but still crisp?
Hop BroThat's pretty much it. Because it's a lager, the finish stays light, so after grilled meat it can reset your palate instead of weighing it down.
MugiThat sounds dangerous in the best way. One sip after short rib and I'd enter an endless yakiniku loop.
Hop BroExactly. And the aroma suggests cassis, plum, and berries, so it isn't just sour, it has fruit-forward definition to it.
MugiBeer has definition now? I'm picturing a glass striking a pose, but if you mean a bright drinking profile, I'm with you.
Hop BroRight, the flavors feel clear instead of muddy. It's walkable from Hatagaya Station too, so I really want to test it with fresh-off-the-grill meat.
MugiThen it's settled. At one table for meat and beer, I want to find out for myself how that acidity and fruitiness hit together.
