HOP MAN in Chigasaki taps KaruizawaQ's 'Meguri', a yuzu saison
Beer pub HOP MAN in Chigasaki has tapped KaruizawaQ's guest beer, 'Meguri'. The 6.0% Yuzu Saison w/Dill uses local yuzu and is built around bright citrus aroma, a gentle acidity, and a dry herbal finish.
Hop BroHOP MAN in Chigasaki just tapped KaruizawaQ's Meguri. A yuzu-scented saison like this basically chooses your first pint for you.
MugiWhat! A yuzu saison sounds ridiculously stylish. I already want a glass and I haven't even smelled it yet!
Hop BroIt's a Yuzu Saison w/Dill, sitting at 6.0% ABV. You get that lively saison feel, then a dry dill finish layered on top.
MugiWait, a dill finish? Isn't dill just that skinny herb hanging around on fancy salad plates?
Hop BroExactly, and here it gives herbal definition. Not a heavy green blast, just a clean little lift that slips out after the sip.
MugiNo way, and they used local yuzu from Kappo Nichigetsu, right? Neighborhood citrus just got promoted to beer celebrity.
Hop BroYep, they hand-zested the peel and squeezed the juice into the brew. That keeps the yuzu bright while the acidity stays nicely restrained.
MugiSo this is full-on aroma design. They didn't just throw fruit in and hope for the best, unlike my cooking.
Hop BroAnd HOP MAN is an easy walk from the station on the second floor, the kind of beer pub where rotating guest taps keep changing the mood.
MugiIf it's also great with light food, I can already picture it with white fish or small plates. My stomach and my thirst are both clocking in.
Hop BroTotally. A yuzu-and-dill pour like this is perfect as your opener, and then suddenly you're curious about every other tap too.
MugiThen I want Meguri as my opener. This has officially stopped being reading material and become drinking material.
HOP MAN, a beer pub in Tenmakan, Chigasaki, Kanagawa, announced a new guest beer tap on Instagram. The beer now pouring is KaruizawaQ's 'Meguri', a 6.0% Yuzu Saison w/Dill.
What makes this release stand out is its use of yuzu sourced from nearby Kappo Nichigetsu. According to the post, the brewer peeled the fruit by hand and also pressed the juice, giving the beer a layered citrus profile rather than a sharp, one-dimensional hit. The yuzu aroma comes through softly, while dill adds a dry, herbal finish that gives the beer a clear edge.
The beer leans on the refreshing side of the saison spectrum. Its acidity is restrained, which makes it easy to approach as a first pint, but the herbal character keeps it from feeling too simple. For drinkers who like citrus-forward beers with a subtle botanical twist, this is the kind of guest tap that invites a slower sip.
HOP MAN itself is the sort of place that suits this style well. Located on the second floor and easy to reach from Chigasaki Station, it is a beer pub where the guest tap lineup is part of the appeal. New kegs mean new flavors, and seasonal releases like this one are what keep regulars watching the taps.
On tap
- KaruizawaQ 'Meguri'
- Style: Yuzu Saison w/Dill
- ABV: 6.0%
Bright yuzu, a gentle saison base, and a dry dill finish make this a distinctive guest beer now available at HOP MAN.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHOP MAN in Chigasaki just tapped KaruizawaQ's Meguri. A yuzu-scented saison like this basically chooses your first pint for you.
MugiWhat! A yuzu saison sounds ridiculously stylish. I already want a glass and I haven't even smelled it yet!
Hop BroIt's a Yuzu Saison w/Dill, sitting at 6.0% ABV. You get that lively saison feel, then a dry dill finish layered on top.
MugiWait, a dill finish? Isn't dill just that skinny herb hanging around on fancy salad plates?
Hop BroExactly, and here it gives herbal definition. Not a heavy green blast, just a clean little lift that slips out after the sip.
MugiNo way, and they used local yuzu from Kappo Nichigetsu, right? Neighborhood citrus just got promoted to beer celebrity.
Hop BroYep, they hand-zested the peel and squeezed the juice into the brew. That keeps the yuzu bright while the acidity stays nicely restrained.
MugiSo this is full-on aroma design. They didn't just throw fruit in and hope for the best, unlike my cooking.
Hop BroAnd HOP MAN is an easy walk from the station on the second floor, the kind of beer pub where rotating guest taps keep changing the mood.
MugiIf it's also great with light food, I can already picture it with white fish or small plates. My stomach and my thirst are both clocking in.
Hop BroTotally. A yuzu-and-dill pour like this is perfect as your opener, and then suddenly you're curious about every other tap too.
MugiThen I want Meguri as my opener. This has officially stopped being reading material and become drinking material.
