Mukuraf opens three fresh taps, plus four West Coast Brewing anniversary bottles
Mukuraf, a beer pub in Shinnakagawa, Koto City, Tokyo, shared its July 11 lineup on a humid Saturday. The post highlights three new taps from Makizakkokobo, BREW CLASSIC, and FLORA FERMENTATION, plus four 7th-anniversary bottles from West Coast Brewing.
Hop BroMukuraf in Morishita just dropped a humid Saturday tap list with three fresh taps and four West Coast Brewing 7th anniversary bottles, and that is a dangerous amount of temptation.
MugiWait, three new taps plus four bottle reinforcements? That list sounds packed like a festival food lane!
Hop BroFirst up is Mugi Zakkoku Kobo's Zakkoku Weizen, a Weizen brewed with homegrown wheat, rye, millet, and foxtail millet, so you get grainy depth with spicy and fruity yeast character.
MugiYeast-driven spice? What is that? Does the beer come out acting like it brought its own pepper shaker?
Hop BroNot quite. Weizen yeast creates those aromas during fermentation, so you get clove-like spice and banana-like fruitiness without tossing actual spices into the tank.
Hop BroThen BREW CLASSIC has Ari no Ichigeki, a New Zealand IPA with dank character, a soft mouthfeel, and that hazy look coming from yeast, wheat malt, and hops.
MugiWhat is dankness!? That sounds less like tasting notes and more like an IPA doing a slam dunk through the ceiling!
Hop BroClose energy, wrong sport. Dank aroma means deep hop notes like resin, fresh greens, and a slightly herbal edge, but this one still lands soft on the palate.
Hop BroAnd FLORA FERMENTATION's Utsurobune is a Hazy IPA built around explosive hop aroma, while the West Coast Brewing anniversary bottles line up Haze Alliance, Cloud 7, Watermelon Fruit Monster, and Firelight.
MugiAnd they paired it with shirasu nori pasta and yuhiki hamo with plum carpaccio? That is not a tap list, that is a trap with table service!
Hop BroAround 5 p.m. the two-top reservations are a bit crowded, but after 6:30 p.m. seats should loosen up, and now I want to work straight through the new taps into the WCB anniversary bottles.
MugiThen it's settled. We start gentle with the Weizen and climb all the way to explosive hop aroma, because now I absolutely need a drink at Mukuraf.
Mukuraf, a beer pub in Shinnakagawa, Koto City, Tokyo, posted its lineup on July 11, noting the sticky weather on site. The bar said 2-person reservations were a little heavy from around 5 p.m., while tables were expected to open up after 6:30 p.m. Last-minute reservations are accepted by phone and LINE.
There are three fresh taps on the day. Makizakkokobo "Zakkoku Weizen" is a Weizen brewed with home-grown wheat, rye, millet, and barnyard millet, with grain character, gentle spice, and fruity yeast notes. BREW CLASSIC "Arinoichigeki" is a New Zealand IPA with dank aroma, haze from yeast, wheat malt, and heavy hopping, and a soft, easy-drinking body. FLORA FERMENTATION "Utsurobune" is presented as a Hazy IPA built around intense hop aroma and a rounded mouthfeel.
The bottle list also adds four 7th-anniversary beers from West Coast Brewing: "Haze Alliance," "Cloud 7," "WatermelonFruitMonster," and "Firelight." The regular tap lineup in the post also includes Asahi Premium Beer "Jukusen," Iwate Kura Beer "Raspberry Pink," Kuriyama Craft "InsPirAtion," and Black Tide Brewing "HoyaBoya ver5.2."
Food options are beer-friendly as well, including shirasu and nori pasta, parboiled conger eel and plum carpaccio, tablier de sabre, and chicken curry pilaf. It is a practical stop for both a focused beer session and a full meal.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMukuraf in Morishita just dropped a humid Saturday tap list with three fresh taps and four West Coast Brewing 7th anniversary bottles, and that is a dangerous amount of temptation.
MugiWait, three new taps plus four bottle reinforcements? That list sounds packed like a festival food lane!
Hop BroFirst up is Mugi Zakkoku Kobo's Zakkoku Weizen, a Weizen brewed with homegrown wheat, rye, millet, and foxtail millet, so you get grainy depth with spicy and fruity yeast character.
MugiYeast-driven spice? What is that? Does the beer come out acting like it brought its own pepper shaker?
Hop BroNot quite. Weizen yeast creates those aromas during fermentation, so you get clove-like spice and banana-like fruitiness without tossing actual spices into the tank.
Hop BroThen BREW CLASSIC has Ari no Ichigeki, a New Zealand IPA with dank character, a soft mouthfeel, and that hazy look coming from yeast, wheat malt, and hops.
MugiWhat is dankness!? That sounds less like tasting notes and more like an IPA doing a slam dunk through the ceiling!
Hop BroClose energy, wrong sport. Dank aroma means deep hop notes like resin, fresh greens, and a slightly herbal edge, but this one still lands soft on the palate.
Hop BroAnd FLORA FERMENTATION's Utsurobune is a Hazy IPA built around explosive hop aroma, while the West Coast Brewing anniversary bottles line up Haze Alliance, Cloud 7, Watermelon Fruit Monster, and Firelight.
MugiAnd they paired it with shirasu nori pasta and yuhiki hamo with plum carpaccio? That is not a tap list, that is a trap with table service!
Hop BroAround 5 p.m. the two-top reservations are a bit crowded, but after 6:30 p.m. seats should loosen up, and now I want to work straight through the new taps into the WCB anniversary bottles.
MugiThen it's settled. We start gentle with the Weizen and climb all the way to explosive hop aroma, because now I absolutely need a drink at Mukuraf.
