Craft Beer Server Land Akasaka-Mitsuke Store Newly Taps 3 Beers at 5:00 p.m. on May 17
Craft Beer Server Land Akasaka-Mitsuke Store announced three newly tapped beers to coincide with its Sunday, May 17, 5:00 p.m. opening. Beers from Shimanami Brewery, Tono Beer ZUMONA, and Himitsu Beer will be on tap, offering a tasting experience in the basement level of Akasaka.
Hop BroToday’s topic is the 5:00 p.m. tap opening on May 17 that started in the basement of Akasaka-Mitsuke. Craft Beer Server Land Akasaka-Mitsuke Store has lined up three beers from Shimanami Brewery, Tono Beer ZUMONA, and Himitsu Beer.
MugiWhoa! A seriously ambitious lineup in the basement level? All three are domestic? That sounds like a fun tasting comparison!
Hop BroFirst up is Shimanami Brewery from Hiroshima, First Lager / Pilsner. With the crispness and drinkability you’d expect from a lager, it sounds perfect as the first glass.
MugiI hear the term lager a lot, but what actually makes it different? Does light, easy mouthfeel mean it’s all about the finish?
Hop BroIn simple terms, lager is fermented slowly at a relatively low temperature. That means fewer rough edges, and it’s easier to remember it as a style that tends to have a clean, clear flavor.
MugiI see! Then next is Tono Beer ZUMONA’s IBUKI HOP SAISON. Just the name sounds stylish and intriguing!
Hop BroExactly. Saison is said to have been a style once enjoyed during breaks from farm work, so it has a slightly dry character and plenty of personality. Add IBUKI hops to that, and the aroma lifts nicely, which makes it interesting.
MugiIBUKI hops already sound powerful! But why are hops so important? Are they the star of the aroma?
Hop BroThat’s right. Hops don’t just add bitterness; they shape the aroma too. When that meets the spicy character of a saison, you get an aroma with depth.
MugiI’m also really curious about the last one from Himitsu Beer, Afuri no Himitsu / Yuzu Sansho IPA! Yuzu and sansho together feel like a lineup straight out of a Japanese banquet!
Hop BroThat’s exactly what makes it interesting. The strong hop presence of an IPA is layered with the aftertaste of yuzu and sansho, so the aromatic direction suddenly shifts toward Japanese flavors.
MugiBeing able to drink a lager, a saison, and an IPA one after another in the basement of Akasaka is almost too good... This is what luxurious tasting means.
Hop BroAnd the best part is being able to enjoy it calmly right in the middle of the city. Today I just feel like I want to try each glass one by one, and honestly, it makes me want to go right now.
At Craft Beer Server Land Akasaka-Mitsuke Store, which opened for business at 5:00 p.m. on Sunday, May 17, three beers have been announced as new taps. The shop is a beer pub on the basement level of Akasaka in Minato City, and is a place where you can mainly enjoy domestic craft beer.
This lineup is built around styles that clearly differ from one another.
- Shimanami Brewery "First Lager / Pilsner" (Hiroshima)
- Tono Beer ZUMONA "IBUKI HOP SAISON" (Iwate)
- Himitsu Beer "Afuri no Himitsu / Yuzu Sansho IPA" (Mie)
Because the lineup spans lager, saison, and IPA, it offers something for a wide range of drinkers, from those who want a light mouthfeel to those looking for hop aroma or notes of yuzu and sansho pepper. Another appeal of the shop is that, despite being in the central location of Akasaka-Mitsuke, you can calmly tilt your glass in the basement level. It is the kind of place well suited to pairing with food and checking the character of domestic craft beer one glass at a time.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is the 5:00 p.m. tap opening on May 17 that started in the basement of Akasaka-Mitsuke. Craft Beer Server Land Akasaka-Mitsuke Store has lined up three beers from Shimanami Brewery, Tono Beer ZUMONA, and Himitsu Beer.
MugiWhoa! A seriously ambitious lineup in the basement level? All three are domestic? That sounds like a fun tasting comparison!
Hop BroFirst up is Shimanami Brewery from Hiroshima, First Lager / Pilsner. With the crispness and drinkability you’d expect from a lager, it sounds perfect as the first glass.
MugiI hear the term lager a lot, but what actually makes it different? Does light, easy mouthfeel mean it’s all about the finish?
Hop BroIn simple terms, lager is fermented slowly at a relatively low temperature. That means fewer rough edges, and it’s easier to remember it as a style that tends to have a clean, clear flavor.
MugiI see! Then next is Tono Beer ZUMONA’s IBUKI HOP SAISON. Just the name sounds stylish and intriguing!
Hop BroExactly. Saison is said to have been a style once enjoyed during breaks from farm work, so it has a slightly dry character and plenty of personality. Add IBUKI hops to that, and the aroma lifts nicely, which makes it interesting.
MugiIBUKI hops already sound powerful! But why are hops so important? Are they the star of the aroma?
Hop BroThat’s right. Hops don’t just add bitterness; they shape the aroma too. When that meets the spicy character of a saison, you get an aroma with depth.
MugiI’m also really curious about the last one from Himitsu Beer, Afuri no Himitsu / Yuzu Sansho IPA! Yuzu and sansho together feel like a lineup straight out of a Japanese banquet!
Hop BroThat’s exactly what makes it interesting. The strong hop presence of an IPA is layered with the aftertaste of yuzu and sansho, so the aromatic direction suddenly shifts toward Japanese flavors.
MugiBeing able to drink a lager, a saison, and an IPA one after another in the basement of Akasaka is almost too good... This is what luxurious tasting means.
Hop BroAnd the best part is being able to enjoy it calmly right in the middle of the city. Today I just feel like I want to try each glass one by one, and honestly, it makes me want to go right now.
