Ginza's Beer House Lupurin Introduces "Barley-Grape Fermented Beverage Gamay2025"
Ginza beer pub Mugiya Lupurin introduced the "Barley-Grape Fermented Beverage Gamay2025," created in collaboration with a wine producer from Asahidai, Niki Town, Hokkaido, in an Instagram post on April 9. With only a little stock left, it looks like one to try in the bar soon.
Hop BroThe Barley-Grape Fermented Beverage they have at that Ginza beer pub is one I’m really curious about right now.
MugiWhat! Gamay2025 sounds so wine-like already, but it’s beer?
Hop BroYes, it’s a guest beer brewed by brasserie LUPURON in collaboration with a wine producer from Asahidai, Niki Town, Hokkaido.
MugiSeriously! Steeping grape skins in wort is different from just adding fruit to beer, right?
Hop BroRight. It uses the grape skins left over after wine production, and the idea is to layer in aroma gradually through wild yeast fermentation.
MugiWow, wild yeast sounds a little wild and scary, but is it okay?
Hop BroOf course it’s managed, but that’s what makes it interesting. It finishes with a lingering wine-like aftertaste.
MugiAnd the grape they used is Gamay! It sounds stylish, and just hearing that it’s a bit rare makes me want to drink it!
Hop BroOn top of that, the stock is said to be just a tiny amount, so I’d want to check it out early at Mugiya Lupurin in Ginza 6-chome.
MugiWow, this would be so much fun with a meal! I want to go drink it soon, while it’s still available in the bar!
Hop BroExactly. It’ll hit both beer lovers and wine lovers, and now I’m already in the mood for more than just one glass.
A limited brew introduced by a Ginza beer pub
Mugiya Lupurin, located on the third floor of a building in Ginza 6-chome, introduced brasserie LUPURON's "Barley-Grape Fermented Beverage Gamay2025" as a guest beer in an Instagram post on April 9.
In the post, the shop owner describes the beer as a collaboration with a wine producer from Asahidai, Niki Town, Hokkaido. The process uses grape skins left after pressing during wine production, which are steeped in wort, and fermentation is driven by wild yeast. The result, the post says, is a flavor designed to leave a wine-like aftertaste.
The grape variety used was Gamay. The post notes that it is "rare" and also reveals that this was attempted as the first batch. It is being offered not in bottles or cans, but as a guest beer available for drinking in the bar, and since the remaining stock is described as "just a tiny amount," those interested should probably visit soon.
Mugiya Lupurin is a beer pub that offers domestic craft beer and domestic wine. It is easy to access from Ginza Station, and its relaxed atmosphere makes it a place where guests can take their time and enjoy beer and food. A wine-derived beer like this one stands out as a particularly distinctive item in the shop's lineup.
Serving Information
- Shop name: Mugiya Lupurin
- Business type: Beer pub
- Address: 3F Urano Building, 6-7-7 Ginza, Chuo-ku, Tokyo
- Official info: Facebook page available
Key Points
- The guest beer is brasserie LUPURON's "Barley-Grape Fermented Beverage Gamay2025"
- Brewed in collaboration with a wine producer from Asahidai, Niki Town, Hokkaido
- Characterized by a wine-inspired approach that makes use of grape skins and wild yeast
- Only a small amount is available, so early checking is recommended for in-bar service
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe Barley-Grape Fermented Beverage they have at that Ginza beer pub is one I’m really curious about right now.
MugiWhat! Gamay2025 sounds so wine-like already, but it’s beer?
Hop BroYes, it’s a guest beer brewed by brasserie LUPURON in collaboration with a wine producer from Asahidai, Niki Town, Hokkaido.
MugiSeriously! Steeping grape skins in wort is different from just adding fruit to beer, right?
Hop BroRight. It uses the grape skins left over after wine production, and the idea is to layer in aroma gradually through wild yeast fermentation.
MugiWow, wild yeast sounds a little wild and scary, but is it okay?
Hop BroOf course it’s managed, but that’s what makes it interesting. It finishes with a lingering wine-like aftertaste.
MugiAnd the grape they used is Gamay! It sounds stylish, and just hearing that it’s a bit rare makes me want to drink it!
Hop BroOn top of that, the stock is said to be just a tiny amount, so I’d want to check it out early at Mugiya Lupurin in Ginza 6-chome.
MugiWow, this would be so much fun with a meal! I want to go drink it soon, while it’s still available in the bar!
Hop BroExactly. It’ll hit both beer lovers and wine lovers, and now I’m already in the mood for more than just one glass.
