Inkhorn Brewing unveils new Hazy IPA 'Mejiro 2026 #2'
Inkhorn Brewing in Toshima, Tokyo introduced a new Hazy IPA, Mejiro 2026 #2, on Instagram. Brewed with Citra, Idaho 7, and Rakau, the 7.0% beer is described as fruity, silky, and lightly bitter.
Hop BroToday's topic is Mejiro 2026 #2 from Inkhorn Brewing, a new Hazy IPA out of Mejiro in Toshima, Tokyo.
MugiWait, Inkhorn Brewing is that brewery-and-taproom in Mejiro, right? The name alone already sounds cool!
Hop BroExactly. This one is a 7.0% Hazy IPA, and the key is the combo of Citra, Idaho 7, and Rakau.
MugiWhoa, a three-hop lineup already sounds delicious, but what kind of aroma are we talking about?
Hop BroThey describe pink guava-like aromas with peach and passion fruit notes, then a light silky body and a gentle bitter finish.
MugiHold on, a silky mouthfeel? What is that, beer or a scarf?
Hop BroIt means a soft texture built with oats and wheat. Not too thick, just smooth and easy to drink.
MugiOkay, but then I saw Citra Cryo and Hop Kief in the ingredients and suddenly this turned into a wizard battle!
Hop BroHa, basically it's a way to intensify hop aroma. They also moved it back from 6.5% to 7.0% while reworking the malt bill and process so it doesn't get too sweet.
MugiWow, so it's easy to keep drinking even in hot weather, but still packed with tropical fruit aroma? That's unfair.
Hop BroYep, and that hint of sweetness in the finish is intentional. The balance feels very Inkhorn.
MugiThat's it, I want a pint right now before your hop lecture turns into a full brewing seminar!
Inkhorn Brewing, based in Mejiro, Toshima Ward, Tokyo, has introduced a new beer called Mejiro 2026 #2 on Instagram. The beer is a Hazy IPA with an ABV of 7.0%. Inkhorn is known as a Mejiro-area brewery and taproom that focuses on its own house-brewed beers.
Recipe highlights
The new release is brewed with Citra, Idaho 7, and Rakau. According to the post, the hop profile brings fruit notes reminiscent of pink guava, peach, and passion fruit. The beer is said to have a light, silky texture and finishes with a gentle bitterness that keeps the balance in check.
Why the ABV went back up
Inkhorn noted that the beer had been brewed at 6.5% for a while, but this batch returns to 7.0%. The brewery also adjusted hop usage, malt proportions, and parts of the brewing process to avoid leaving too much sweetness on the finish. The goal was a beer that would still feel fresh and easy to drink during the hotter months.
Ingredients
- Malt: Extra Pils, Oats, Wheat, Carapils
- Hops: Citra, Idaho 7, Citra LUPOMAX, Citra Cryo, Citra Incognito, Rakau Hop Kief
- Yeast: Inkhorn House Yeast
While Inkhorn does not brew at a high frequency, it has a loyal following. Mejiro 2026 #2 is presented as a new addition that reflects the brewery's familiar hop-driven style while keeping the finish approachable.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is Mejiro 2026 #2 from Inkhorn Brewing, a new Hazy IPA out of Mejiro in Toshima, Tokyo.
MugiWait, Inkhorn Brewing is that brewery-and-taproom in Mejiro, right? The name alone already sounds cool!
Hop BroExactly. This one is a 7.0% Hazy IPA, and the key is the combo of Citra, Idaho 7, and Rakau.
MugiWhoa, a three-hop lineup already sounds delicious, but what kind of aroma are we talking about?
Hop BroThey describe pink guava-like aromas with peach and passion fruit notes, then a light silky body and a gentle bitter finish.
MugiHold on, a silky mouthfeel? What is that, beer or a scarf?
Hop BroIt means a soft texture built with oats and wheat. Not too thick, just smooth and easy to drink.
MugiOkay, but then I saw Citra Cryo and Hop Kief in the ingredients and suddenly this turned into a wizard battle!
Hop BroHa, basically it's a way to intensify hop aroma. They also moved it back from 6.5% to 7.0% while reworking the malt bill and process so it doesn't get too sweet.
MugiWow, so it's easy to keep drinking even in hot weather, but still packed with tropical fruit aroma? That's unfair.
Hop BroYep, and that hint of sweetness in the finish is intentional. The balance feels very Inkhorn.
MugiThat's it, I want a pint right now before your hop lecture turns into a full brewing seminar!
