Namino Oto Brewing Releases ‘Niku wo Saraeru Lager’
Namino Oto Brewing will release “Niku wo Saraeru Lager,” a collaborative rice lager brewed with Saraeru in Takamatsu, Kagawa, and Niku to Mugi in Hatagaya, Tokyo. Made with rice koji from Awaji Island’s Tsubijin Shuzo, the beer is designed around gentle sweetness, umami, and a rounded malt character.
Hop BroNaminoto Brewing in Minami-Awaji, Hyogo, has a new beer with an instantly appetite-triggering name: Meat-Sweeping Lager!
MugiWhat? Does “sweeping” mean it cleans every last bit of meat from the plate? It sounds like a beer made for meat!
Hop BroThat is pretty close to the idea. It is a three-way collaboration brew with Saraeru in Takamatsu and Niku to Mugi in Hatagaya, Tokyo, designed to complement meat dishes.
MugiWow, Kagawa, Tokyo, and Awaji Island all meeting in one glass? That is a beer-shaped travel itinerary! What style is it?
Hop BroIt is a Rice Lager: 5.5% ABV and 25 IBU, built on an easy-drinking lager base.
MugiWhat is that? IBU suddenly sounds like a secret code! How bitter is 25 IBU?
Hop BroIBU measures bitterness, and 25 is not an intensely bitter level. Expect enough clean, balancing bitterness to work through rich meat while staying very drinkable.
MugiEasy to drink and good with meat? That is a dangerous combination! Since it is a rice lager, does it actually use rice?
Hop BroThat is the star detail: it uses gently savory rice koji from Awaji Island’s Miyako Bijin Sake Brewery, alongside barley malt, wheat malt, oats, and hops.
MugiRice koji makes me think of amazake! Does that turn the beer into some kind of sweet rice-drink lager?
Hop BroNot quite. The koji contributes soft sweetness and umami from fermentation, giving the crisp lager a rounder, fuller flavor rather than making it taste like amazake.
MugiGot it! I want to taste it on its own first, then pair it with grilled meat or a roast. The 350 ml cans arrive October 8, right?
Hop BroExactly. Trade sales start October 1 at noon, while draft is only at Saraeru and Niku to Mugi. Time to make plans for a meat toast!
MugiI am in! I want that gently umami-rich lager with a big plate of meat. I am already planning tonight’s meat menu!
Namino Oto Brewing, based in Minamiawaji, Hyogo, has announced its new beer, Niku wo Saraeru Lager. The beer was brewed in collaboration with Saraeru in Takamatsu, Kagawa, and Niku to Mugi in Hatagaya, Tokyo. Its name suggests a natural pairing with meat-focused dishes.
The beer is a Rice Lager with an ABV of 5.5% and 25 IBU. The ingredients include barley malt, wheat malt, oats, rice koji, hops, and carbon dioxide. Its defining ingredient is rice koji supplied by Tsubijin Shuzo, a sake brewery on Awaji Island.
According to the brewery, the rice koji contributes gentle sweetness and umami, creating a smooth beer with a satisfying sense of body. While the lager format keeps the beer approachable and refreshing, the addition of rice koji is expected to add depth beyond the malt and hop profile. It can be enjoyed alongside grilled or richly seasoned meat, or tasted on its own to explore the interaction between malt and koji.
The release schedule differs by sales channel. The 350ml cans will go on sale through the brewery’s trade-only online store from October 1 at noon. Draft beer will be available only at the collaborating venues, Saraeru and Niku to Mugi. Sales through the consumer online store are scheduled to begin on October 8.
Known for incorporating Awaji Island’s food culture into its brewing, Namino Oto Brewing continues to develop beers rooted in local ingredients and collaboration. This release brings together the brewery’s Minamiawaji base, Awaji sake-making traditions, and two food-focused partners from outside the island.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNaminoto Brewing in Minami-Awaji, Hyogo, has a new beer with an instantly appetite-triggering name: Meat-Sweeping Lager!
MugiWhat? Does “sweeping” mean it cleans every last bit of meat from the plate? It sounds like a beer made for meat!
Hop BroThat is pretty close to the idea. It is a three-way collaboration brew with Saraeru in Takamatsu and Niku to Mugi in Hatagaya, Tokyo, designed to complement meat dishes.
MugiWow, Kagawa, Tokyo, and Awaji Island all meeting in one glass? That is a beer-shaped travel itinerary! What style is it?
Hop BroIt is a Rice Lager: 5.5% ABV and 25 IBU, built on an easy-drinking lager base.
MugiWhat is that? IBU suddenly sounds like a secret code! How bitter is 25 IBU?
Hop BroIBU measures bitterness, and 25 is not an intensely bitter level. Expect enough clean, balancing bitterness to work through rich meat while staying very drinkable.
MugiEasy to drink and good with meat? That is a dangerous combination! Since it is a rice lager, does it actually use rice?
Hop BroThat is the star detail: it uses gently savory rice koji from Awaji Island’s Miyako Bijin Sake Brewery, alongside barley malt, wheat malt, oats, and hops.
MugiRice koji makes me think of amazake! Does that turn the beer into some kind of sweet rice-drink lager?
Hop BroNot quite. The koji contributes soft sweetness and umami from fermentation, giving the crisp lager a rounder, fuller flavor rather than making it taste like amazake.
MugiGot it! I want to taste it on its own first, then pair it with grilled meat or a roast. The 350 ml cans arrive October 8, right?
Hop BroExactly. Trade sales start October 1 at noon, while draft is only at Saraeru and Niku to Mugi. Time to make plans for a meat toast!
MugiI am in! I want that gently umami-rich lager with a big plate of meat. I am already planning tonight’s meat menu!
