Mukuraf taps six kegs including TWO RABBITS and FLORA LAGER, and also announces Golden Week hours
The beer pub Mukuraf in Koto Ward, Tokyo updated its tap list on April 30. It has six draft beers ready from TWO RABBITS BREWING, FLORA FERMENTATION, Shiokaze Blue Lab, Open Air Brewing, Black Tide Brewing, and Nomcraft, alongside bottles from VERTERE, Collective Arts, and West Coast Brewing.
Hop BroMukuraf’s April 30 update is pretty bold. At the beer pub in Shin-Ohashi, Koto Ward, Tokyo, they lined up TWO RABBITS’ HOPZONBIE ToropicalFusion, FLORA LAGER, Shiokaze Blue Lab’s THE, Open Air Brewing’s warm up, Black Tide Brewing’s Second Breath, and Nomcraft’s Mystic Tiger.
MugiWhoa, even the names are intense! Is HOPZONBIE ToropicalFusion a zombie thing or a tropical thing? Which is it?
Hop BroThat’s the fun part. The styles range from Hazy IPA to Lager and sour styles, so you can move between a fragrant beer and an easy-drinking one.
MugiWow, there’s a ton here! What’s really the difference between Lager and IPA?
Hop BroBroadly speaking, Lager is fermented slowly at lower temperatures, so it tends to have a cleaner finish. IPA puts the hops front and center, letting you enjoy the aroma and bitterness, so if you compare it with something light like FLORA LAGER, the contrast becomes clearer.
MugiI see, that sounds fun to compare! Chasing each keg’s individual character feels a bit like being a beer detective, which is exciting!
Hop BroAnd it’s not just drafts. They also have VERTERE’s Vespa and Heliconia, a range of Collective Arts bottles, and West Coast Brewing’s No Ketchup and Starwatcher, so you can have fun with both drafts and bottles.
MugiWait, that many bottles too!? GrapeCalamansiSour already makes my mouth pucker just from the name!
Hop BroThat reaction is exactly right. Working in a sour beer makes it easier to reset your palate after hop aroma, so you can build a flavor-change route. A sour after a heavier IPA is, honestly, really satisfying.
MugiAnd the Golden Week hours are convenient too! So I can go during the day from May 2 through May 5.
Hop BroRight. On April 30 and May 1 they’re open from 5:00 p.m. to 10:00 p.m., and from May 2 through May 5 they’re open from noon to 7:30 p.m. with last orders at 7:00 p.m. They’re closed on May 6 and 7. They also have dishes like shirasu pasta and quiche, so the day-drinking setup is solid too.
MugiI definitely want to go! It’s not just one drink in Shin-Ohashi - if I really eat and drink properly, I might not be able to go home!
In Mukuraf’s April 30 update at its Shin-Ohashi location in Tokyo’s Koto Ward, Japanese breweries lined the draft selection. The beers on offer are TWO RABBITS BREWING’s "HOPZONBIE ToropicalFusion," FLORA FERMENTATION’s "FLORA LAGER," Shiokaze Blue Lab’s "THE," Open Air Brewing’s "warm up," Black Tide Brewing’s "Second Breath," and Nomcraft’s "Mystic Tiger."
The styles span a wide range, from Hazy IPA and IPA to American IPA, Hazy Pale Ale, Lager, and sour styles. The lineup includes everything from a crisp lager to hop-forward beers, making it easy to pick something that fits your mood. With each keg offering its own character, there is plenty to enjoy in side-by-side tastings, making for a satisfying selection for craft beer fans.
The bottle beer selection is also well stocked, with VERTERE’s "Vespa" and "Heliconia," Collective Arts’ "BetweenThePalms," "RubyStriker," "GrapeCalamansiSour," "SummitPeak," "LifeInTheClouds," "GoodMonster," and "RansackTheUniverse," plus West Coast Brewing’s "No Ketchup," "Triple Cone," "Hop Fua," "Time Slip," and "Starwatcher". With both drafts and bottles available, this day offers a particularly broad range of ways to drink.
The shop is a beer pub in Shin-Ohashi, Koto Ward, Tokyo. During Golden Week, it will be open from 5:00 p.m. to 10:00 p.m. on April 30 and May 1, from noon to 7:30 p.m. on May 2 through May 5, with last orders at 7:00 p.m., and closed on May 6 and 7. Some days have daytime hours, making it easy to stop by at a convenient time.
Food offerings include shirasu and rock nori seaweed pasta, a quiche with green olives and bacon, a two-kind fresh cheese platter, Singapore chicken rice, and vanilla ice cream with Oreo cookies. It is an easy place to enjoy both food and beer together, and a venue where you can make the most of drafts, bottles, and food all at once.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMukuraf’s April 30 update is pretty bold. At the beer pub in Shin-Ohashi, Koto Ward, Tokyo, they lined up TWO RABBITS’ HOPZONBIE ToropicalFusion, FLORA LAGER, Shiokaze Blue Lab’s THE, Open Air Brewing’s warm up, Black Tide Brewing’s Second Breath, and Nomcraft’s Mystic Tiger.
MugiWhoa, even the names are intense! Is HOPZONBIE ToropicalFusion a zombie thing or a tropical thing? Which is it?
Hop BroThat’s the fun part. The styles range from Hazy IPA to Lager and sour styles, so you can move between a fragrant beer and an easy-drinking one.
MugiWow, there’s a ton here! What’s really the difference between Lager and IPA?
Hop BroBroadly speaking, Lager is fermented slowly at lower temperatures, so it tends to have a cleaner finish. IPA puts the hops front and center, letting you enjoy the aroma and bitterness, so if you compare it with something light like FLORA LAGER, the contrast becomes clearer.
MugiI see, that sounds fun to compare! Chasing each keg’s individual character feels a bit like being a beer detective, which is exciting!
Hop BroAnd it’s not just drafts. They also have VERTERE’s Vespa and Heliconia, a range of Collective Arts bottles, and West Coast Brewing’s No Ketchup and Starwatcher, so you can have fun with both drafts and bottles.
MugiWait, that many bottles too!? GrapeCalamansiSour already makes my mouth pucker just from the name!
Hop BroThat reaction is exactly right. Working in a sour beer makes it easier to reset your palate after hop aroma, so you can build a flavor-change route. A sour after a heavier IPA is, honestly, really satisfying.
MugiAnd the Golden Week hours are convenient too! So I can go during the day from May 2 through May 5.
Hop BroRight. On April 30 and May 1 they’re open from 5:00 p.m. to 10:00 p.m., and from May 2 through May 5 they’re open from noon to 7:30 p.m. with last orders at 7:00 p.m. They’re closed on May 6 and 7. They also have dishes like shirasu pasta and quiche, so the day-drinking setup is solid too.
MugiI definitely want to go! It’s not just one drink in Shin-Ohashi - if I really eat and drink properly, I might not be able to go home!
