drifter’s stand in Togoshi Ginza adds three Zakkoku Koubou beers
The Togoshi Ginza beer pub drifter’s stand has added three beers from Saitama’s Zakkoku Koubou: the flagship Zakkoku Weizen, the seasonal Natsu e no Tobira, and NaRa: Golden Beryl, a foeder-aged wheat ale with apricot.
Hop BroOver in Togoshi Ginza, drifter’s stand just brought in three beers from Mugizakkoku Kobo, and that’s today’s big story.
MugiWait, they got flagship pours and a new batch at the same time!? That’s an emergency-level tap list!
Hop BroYep, the lineup is Zakkoku Weizen, the Hoppy Saison Natsu e no Tobira, and even Nara : Golden Beryl made it in.
MugiHold on, a grain-packed weizen? Isn’t weizen supposed to be mostly about wheat?
Hop BroThat’s the cool part: homegrown grains bring fullness, and the weizen yeast adds spice and fruit, so it feels like a farm speaking through beer.
MugiWhoa, a farm speaking is wildly poetic, but somehow it also sounds wildly delicious!
Hop BroNatsu e no Tobira is a fresh batch with herbal bitterness from German Amarillo, saison yeast aromatics, and a dry finish that makes it perfect for summer.
MugiSaison yeast? That sounds less like brewing and more like the name of a festival DJ!
Hop BroIt’s a yeast strain that gives peppery, lively aroma and keeps the beer light on the palate. And Nara goes huge with 60 kilos of apricot.
MugiSixty kilos!? That is a full-on fruit avalanche situation, and now I also need to know what foeder-aged means!
Hop BroA foeder is a large wooden vessel. This 2025 wheat ale spent six months there, then three more months with whole apricots from Hatoyama, becoming a contemplative fruit ale with aroma, acidity, and soft lactic character.
MugiAnd drifter’s stand has been visiting Mugizakkoku Kobo since the early 2010s, right? I love that you can drink the relationship too.
Hop BroExactly. That long connection is why the place lets you enjoy field-to-glass brewing without any stiffness or ceremony.
MugiThen it’s settled: Zakkoku Weizen first, Natsu e no Tobira second, Nara last. Three-glass route locked and we’re heading to Togoshi Ginza!
At `drifter’s stand`, the beer pub in Togoshi Ginza, three beers from `Zakkoku Koubou` in Ogawa, Saitama have arrived, including a flagship, a seasonal release, and a foeder-aged special. The post also looks back on the venue’s long connection with the brewery and describes Zakkoku Koubou as the kind of microbrewery that left a lasting impression.
The lineup is:
- `Zakkoku Weizen` (`雑穀ヴァイツェン`): the brewery’s flagship wheat beer, built on the fullness of home-grown grains with a lightly spicy, fruity weizen yeast character.
- `Natsu e no Tobira` (`夏への扉`): a fresh batch of the brewery’s hoppy saison, showing herbal bitterness from German Amarillo hops together with saison yeast aroma and a dry finish.
- `NaRa : Golden Beryl` (`Nara : Golden Beryl`): a 2025 brew, six months in foeder before apricots from Hatoyama were added whole, then aged for another three months. The result is a layered foeder-aged wheat ale where fruit aroma, acidity, and lactic notes come together.
For beer drinkers in Tokyo, this is the kind of guest-beer lineup that makes a stop at `drifter’s stand` worthwhile: thoughtful beers, a clear brewery story, and a setting where the details in the glass matter.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOver in Togoshi Ginza, drifter’s stand just brought in three beers from Mugizakkoku Kobo, and that’s today’s big story.
MugiWait, they got flagship pours and a new batch at the same time!? That’s an emergency-level tap list!
Hop BroYep, the lineup is Zakkoku Weizen, the Hoppy Saison Natsu e no Tobira, and even Nara : Golden Beryl made it in.
MugiHold on, a grain-packed weizen? Isn’t weizen supposed to be mostly about wheat?
Hop BroThat’s the cool part: homegrown grains bring fullness, and the weizen yeast adds spice and fruit, so it feels like a farm speaking through beer.
MugiWhoa, a farm speaking is wildly poetic, but somehow it also sounds wildly delicious!
Hop BroNatsu e no Tobira is a fresh batch with herbal bitterness from German Amarillo, saison yeast aromatics, and a dry finish that makes it perfect for summer.
MugiSaison yeast? That sounds less like brewing and more like the name of a festival DJ!
Hop BroIt’s a yeast strain that gives peppery, lively aroma and keeps the beer light on the palate. And Nara goes huge with 60 kilos of apricot.
MugiSixty kilos!? That is a full-on fruit avalanche situation, and now I also need to know what foeder-aged means!
Hop BroA foeder is a large wooden vessel. This 2025 wheat ale spent six months there, then three more months with whole apricots from Hatoyama, becoming a contemplative fruit ale with aroma, acidity, and soft lactic character.
MugiAnd drifter’s stand has been visiting Mugizakkoku Kobo since the early 2010s, right? I love that you can drink the relationship too.
Hop BroExactly. That long connection is why the place lets you enjoy field-to-glass brewing without any stiffness or ceremony.
MugiThen it’s settled: Zakkoku Weizen first, Natsu e no Tobira second, Nara last. Three-glass route locked and we’re heading to Togoshi Ginza!
