BEER HUNTING URAWA taps Mojiko Beer’s Amakusa Shiranui Weizen
BEER HUNTING URAWA in Kita-Urawa was open from 5:00 p.m. to 11:00 p.m. on June 3, and the bar announced a new tap: Mojiko Beer’s “Amakusa Shiranui Weizen.” The post also noted that the shop stayed open despite typhoon forecasts, making it an easy stop after work.
Hop BroToday’s topic is BEER HUNTING URAWA in Kita-Urawa, where Mojiko Beer’s "Amakusa Shiranui Weizen" was just put on tap. Even with a typhoon forecast, they were open as usual from 17:00 to 23:00, which really makes it feel like an easy post-work stop.
MugiWait, Amakusa Shiranui Weizen already sounds intense! Is Shiranui that citrus fruit? What happens when that turns into beer?
Hop BroThat’s the fun part. It’s built on a weizen-style base, so you get that soft wheat texture first, then a bright Amakusa Shiranui-like impression layered on top.
MugiHold on, weizen-style base suddenly sounds like class is in session! Is it white? Bitter? Bread in a glass?
Hop BroIn simple terms, wheat-driven softness is the main character. It tends to give off a fluffy mouthfeel and banana-like aromas. It doesn’t punch you with bitterness, it kind of hugs you instead.
MugiA hugging beer? What is that! But that banana-like aroma... there’s no actual banana in it, right?
Hop BroExcellent question. That comes from yeast-derived esters, aroma compounds the yeast creates during fermentation. Sounds technical, but basically the beer is saying, ‘I’m feeling tropical today.’
MugiWow, self-made tropical beer somehow sounds adorable now. And BEER HUNTING URAWA has 12 taps plus 2 hand pumps? I’d get lost before I even order!
Hop BroThat’s exactly this place’s appeal. With a maximum 12-tap lineup, there’s always a rotating chance encounter, and they also have lemon sours, sake, and more, so it works even if not everyone is into beer.
MugiStaying open through rough weather and offering one comforting after-work pint feels weirdly heroic. I already want to try the Amakusa Shiranui Weizen.
Hop BroSame here. With food last order at 22:00 and drinks at 22:30, it’s a perfect post-work landing spot, and I’m seriously curious about this pour too.
MugiThen the conclusion is obvious! Watching the day’s taps in Kita-Urawa and going on a hunt for tonight’s pint sounds way too good. Hop Bro, let’s toast with that Amakusa Shiranui Weizen!
June 3 service
BEER HUNTING URAWA in Kita-Urawa operated on Wednesday, June 3 from 5:00 p.m. to 11:00 p.m. Food last order was 10:00 p.m., and drinks last order was 10:30 p.m., so it was an easy fit for an after-work visit or a quick stop for a beer.
Featured beer
The post highlighted Amakusa Shiranui Weizen from Mojiko Beer. It was presented as the day’s featured opening, based around a Weizen style. The bar also emphasized that it would keep operating even with stormy weather in the forecast, which added to the sense that this was a casual, everyday beer stop rather than a special-occasion venue.
About the bar
BEER HUNTING URAWA is a craft-beer-focused pub in Kita-Urawa. According to the shop’s official profile, it can serve up to 12 taps on draft and also has two hand-pump servers, which makes the lineup feel lively and constantly changing. Beyond beer, the bar offers lemon sours, fruit-forward sours, sake, shochu, and wine, so it works well even when your companions have different preferences.
The appeal here is straightforward: check the taps, pick what looks good, and enjoy a beer in a place that keeps its options broad without losing its craft-beer focus.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is BEER HUNTING URAWA in Kita-Urawa, where Mojiko Beer’s "Amakusa Shiranui Weizen" was just put on tap. Even with a typhoon forecast, they were open as usual from 17:00 to 23:00, which really makes it feel like an easy post-work stop.
MugiWait, Amakusa Shiranui Weizen already sounds intense! Is Shiranui that citrus fruit? What happens when that turns into beer?
Hop BroThat’s the fun part. It’s built on a weizen-style base, so you get that soft wheat texture first, then a bright Amakusa Shiranui-like impression layered on top.
MugiHold on, weizen-style base suddenly sounds like class is in session! Is it white? Bitter? Bread in a glass?
Hop BroIn simple terms, wheat-driven softness is the main character. It tends to give off a fluffy mouthfeel and banana-like aromas. It doesn’t punch you with bitterness, it kind of hugs you instead.
MugiA hugging beer? What is that! But that banana-like aroma... there’s no actual banana in it, right?
Hop BroExcellent question. That comes from yeast-derived esters, aroma compounds the yeast creates during fermentation. Sounds technical, but basically the beer is saying, ‘I’m feeling tropical today.’
MugiWow, self-made tropical beer somehow sounds adorable now. And BEER HUNTING URAWA has 12 taps plus 2 hand pumps? I’d get lost before I even order!
Hop BroThat’s exactly this place’s appeal. With a maximum 12-tap lineup, there’s always a rotating chance encounter, and they also have lemon sours, sake, and more, so it works even if not everyone is into beer.
MugiStaying open through rough weather and offering one comforting after-work pint feels weirdly heroic. I already want to try the Amakusa Shiranui Weizen.
Hop BroSame here. With food last order at 22:00 and drinks at 22:30, it’s a perfect post-work landing spot, and I’m seriously curious about this pour too.
MugiThen the conclusion is obvious! Watching the day’s taps in Kita-Urawa and going on a hunt for tonight’s pint sounds way too good. Hop Bro, let’s toast with that Amakusa Shiranui Weizen!
