Himitsu Beer’s 'Hatake to Mugi Tokidoki Okami' goes on tap at Niku to Mugi in Hatagaya
Yakiniku Stand Niku to Mugi in Hatagaya, Tokyo is now pouring Himitsu Beer’s 'Hatake to Mugi Tokidoki Okami'. The Botanical Wild Ale is described as a wild-yeast version of the venue’s collaboration beer 'Hatake to Mugi', with notes of green hassaku, green summer mandarin, and herbs.
Hop BroHatagaya just got a fun new keg: at Yakiniku Stand Niku to Mugi, Himitsu Beer's Hatake to Mugi tokidoki Okami is pouring right now.
MugiWait, that shop name already wins! A secret beer at a yakiniku pub sounds suspiciously perfect!
Hop BroAnd it gets better. This is the keg version of their collab Hatake to Mugi, made with wild yeast from a bottled batch they aged to finish.
MugiHold on, what is wild yeast? Is this the stray-cat version of brewing?
Hop BroClose, but not quite. Instead of a tightly controlled house yeast, it leans on naturally expressive fermentation, which gives a Botanical Wild Ale more depth.
MugiWhat is this, an advanced class all of a sudden? But I do understand green hassaku and natsumikan. That already sounds delicious.
Hop BroThen you layer in herbal notes, so the fruit shape and botanical aroma really pop. It sounds perfect as a palate reset between bites of yakiniku.
MugiA refreshing beer showing up mid-barbecue to cut through the fat? That's a hero move. Yakiniku and craft beer is way too powerful!
MugiIf I go to Hatagaya, I want to grill meat, sip that, and suddenly feel like I have my life together. I want this now!
Hop BroSame here. Grabbing meat at Niku to Mugi and checking out that keg's bright citrus harmony sounds exactly right.
At Yakiniku Stand Niku to Mugi in Hatagaya, Tokyo, Himitsu Beer’s 'Hatake to Mugi Tokidoki Okami' has been tapped. According to the venue, it is a barrel-aged version of the shop’s collaboration beer 'Hatake to Mugi', brewed with wild yeast after being held in cask.
The beer is presented as a Botanical Wild Ale. The stated flavor profile centers on green hassaku, green summer mandarin, and herbs, giving it a bright citrus-and-botanical character that should work well as a palate-resetting option between bites of yakiniku.
As a beer pub built around grilled meat and craft beer, Niku to Mugi has a clear identity: food first, but with enough beer focus to make guest taps part of the draw. For drinkers who want both meat and beer in one stop, this Hatagaya spot remains an easy place to keep on the radar.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHatagaya just got a fun new keg: at Yakiniku Stand Niku to Mugi, Himitsu Beer's Hatake to Mugi tokidoki Okami is pouring right now.
MugiWait, that shop name already wins! A secret beer at a yakiniku pub sounds suspiciously perfect!
Hop BroAnd it gets better. This is the keg version of their collab Hatake to Mugi, made with wild yeast from a bottled batch they aged to finish.
MugiHold on, what is wild yeast? Is this the stray-cat version of brewing?
Hop BroClose, but not quite. Instead of a tightly controlled house yeast, it leans on naturally expressive fermentation, which gives a Botanical Wild Ale more depth.
MugiWhat is this, an advanced class all of a sudden? But I do understand green hassaku and natsumikan. That already sounds delicious.
Hop BroThen you layer in herbal notes, so the fruit shape and botanical aroma really pop. It sounds perfect as a palate reset between bites of yakiniku.
MugiA refreshing beer showing up mid-barbecue to cut through the fat? That's a hero move. Yakiniku and craft beer is way too powerful!
MugiIf I go to Hatagaya, I want to grill meat, sip that, and suddenly feel like I have my life together. I want this now!
Hop BroSame here. Grabbing meat at Niku to Mugi and checking out that keg's bright citrus harmony sounds exactly right.
