Introducing Pinot Noir2025, a Barley-Grape Fermented Beverage at Mugiya Ruprin in Ginza
The beer pub Mugiya Ruprin in Ginza, Tokyo, introduced "Barley-Grape Fermented Beverage Pinot Noir2025," created together with a wine producer in Asahidai, Niki Town, Hokkaido. It is a glass made with grape skins, wort, and wild yeast, with an eye toward the lingering aftertaste of wine.
Hop BroFrom the Ginza beer pub "Mugiya Ruprin," Barley-Grape Fermented Beverage Pinot Noir2025 has arrived. It is a pretty solid bottle, made together with a wine producer in Asahidai, Niki Town, Hokkaido.
MugiWait, grape skins in wort? Even though it is beer, they are putting wine grapes into it!? Does that make it sweet?
Hop BroWhat is interesting is not sweetness but the way the wild yeast on the skins gets to work, and wild-yeast fermentation gives the aroma real depth.
MugiWild yeast sounds kind of scary, like it just wandered in from the forest! Is that sort of like homemade microbe cultivation?
Hop BroNo need to be scared. That is actually the core of the design: they use the yeast left on the surface of the pressed skins, so it feels like they are bringing winemaking philosophy into beer.
MugiOhh! And the impression of Pinot Noir comes right at the top? Just the aroma alone would make me feel like I am drinking red wine!
Hop BroExactly. But the finish closes with hops and a gentle acidity, so the clean finish is still definitely beer. It looks bright and the body is light, yet the aroma is incredibly layered.
MugiWhat is that, looks light on the outside but has a layered core? It is like wearing a T-shirt but having a doctorate inside!
Hop BroAnd since stock was already low at the time of the post, and you can stop by casually on the third floor of a building in Ginza 6-chome, visiting early is the right move. It is nice that there are days when you can get in without a reservation.
MugiHearing that, I cannot help it! I want to enjoy a slow drink with food and spend tonight in Ginza drinking up the romance of fermentation!
At the beer pub Mugiya Ruprin in Ginza 6-chome, Tokyo, "Barley-Grape Fermented Beverage Pinot Noir2025" is being offered as a guest beer. The post introduced it as a joint creation with a wine producer in Asahidai, Niki Town, Hokkaido, led by the owner of Mugiya Ruprin.
This beer is made by steeping pressed grape skins left over from winemaking into wort, then allowing the attached wild yeast to drive a complex fermentation. It is described as an effort to brew beer with a winemaking philosophy, and its flavor centers on a wine-like aftertaste derived from Pinot Noir. The post said the top note carries an impression of Pinot Noir, while the finish closes with hops and a faint acidity.
It looks bright and the body is light, while the aroma is layered. For beer lovers, it is the kind of drink that lets them enjoy the fermentation design itself. At the time of the post, stock was said to be running low, so those interested would do well to visit soon.
The shop is a beer pub on the third floor of a building in Ginza, and its easygoing atmosphere is part of the appeal. Since April, it has continued to operate in a calm, relaxed manner, and visitors are told they can drop in without a reservation. It is a strong choice for a day when you want to take your time enjoying beer and food together.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroFrom the Ginza beer pub "Mugiya Ruprin," Barley-Grape Fermented Beverage Pinot Noir2025 has arrived. It is a pretty solid bottle, made together with a wine producer in Asahidai, Niki Town, Hokkaido.
MugiWait, grape skins in wort? Even though it is beer, they are putting wine grapes into it!? Does that make it sweet?
Hop BroWhat is interesting is not sweetness but the way the wild yeast on the skins gets to work, and wild-yeast fermentation gives the aroma real depth.
MugiWild yeast sounds kind of scary, like it just wandered in from the forest! Is that sort of like homemade microbe cultivation?
Hop BroNo need to be scared. That is actually the core of the design: they use the yeast left on the surface of the pressed skins, so it feels like they are bringing winemaking philosophy into beer.
MugiOhh! And the impression of Pinot Noir comes right at the top? Just the aroma alone would make me feel like I am drinking red wine!
Hop BroExactly. But the finish closes with hops and a gentle acidity, so the clean finish is still definitely beer. It looks bright and the body is light, yet the aroma is incredibly layered.
MugiWhat is that, looks light on the outside but has a layered core? It is like wearing a T-shirt but having a doctorate inside!
Hop BroAnd since stock was already low at the time of the post, and you can stop by casually on the third floor of a building in Ginza 6-chome, visiting early is the right move. It is nice that there are days when you can get in without a reservation.
MugiHearing that, I cannot help it! I want to enjoy a slow drink with food and spend tonight in Ginza drinking up the romance of fermentation!
