Pigalle Tokyo pours two Brasserie LUPURON Mugiho fermentation beers
Pigalle Tokyo in Sangenjaya is now pouring two glasses from Brasserie LUPURON of Niki, Hokkaido: Mugiho Fermented Beverage Chardonnay and Mugiho Fermented Beverage Pinot Noir. Both drinks put grape character and fermentation depth at the center.
Hop BroToday’s topic is the two Mugiho pours now being served at Pigalle Tokyo in Sangenjaya.
MugiWait, what is Mugiho? Is it barley? Is it grapes? My brain just opened too many tabs!
Hop BroBasically both. Brasserie LUPURON in Niki, Hokkaido makes it as barley-and-grape fermentation, even using grape pomace, so it doesn’t fit neatly inside the usual beer box.
MugiAnd at Pigalle Tokyo you can try it by the glass, right? If I like it, I can check the bottle shop too. Beginner-friendly mission accomplished!
Hop BroFirst, ‘Mugiho Fermented Drink Chardonnay’ leads with bright juicy fruit, keeps its foam nicely, and has a sparkling-wine-like acidity. No wonder it’s being talked about as a flagship candidate.
MugiOkay, but the article said without cultured yeast and my brain immediately put on a lab coat. What does that even mean?!
Hop BroIt means they don’t over-standardize the flavor with commercial yeast, and they even skip water adjustment, so the ingredients and the fermentation itself come through more directly.
MugiWhat is that, a live concert for microbes? Then what about the Pinot Noir one?
Hop Bro‘Mugiho Fermented Drink Pinot Noir’ is elegant and dry. It has soft red-wine-like acidity plus a light volatile acidity, almost like a sour ale, and it drinks very smoothly.
MugiSo Chardonnay is sparkly and Pinot Noir is silky... now I really want a side-by-side and then I want to browse bottles on the way out!
Hop BroThat’s the right move. At Pigalle Tokyo, one glass each turns into a full lesson in fruit nuance and deep, layered fermentation.
Pigalle Tokyo in Sangenjaya is currently pouring two glasses from Brasserie LUPURON of Niki, Hokkaido: Mugiho Fermented Beverage Chardonnay and Mugiho Fermented Beverage Pinot Noir. Pigalle is a compact European-style beer pub with an attached bottle shop, so it works both as a place to drink on site and as a place to pick up beer to go.
Brasserie LUPURON was founded by the owner of Ginza's Mugishuya Lupulin and Hori of Segneron, which grows and produces wine grapes in Niki, Hokkaido. The brewery renovated an old wooden barn on the vineyard property and works with grape pomace, wild fermentation, and no water adjustment. The result feels less like a standard beer release and more like a direct expression of fermentation itself.
The two drinks have distinct profiles:
- Mugiho Fermented Beverage Chardonnay: strong foam retention, juicy fruit, a fragrant aroma, and a pleasant acidity that brings sparkling wine to mind. It is introduced as a future flagship.
- Mugiho Fermented Beverage Pinot Noir: softer red-wine-like acidity meets light volatile acidity in a sour-ale-like direction, finishing elegant and dry.
Pigalle Tokyo is a small beer pub built around European craft beer. Its compact counter-based room combines the pleasures of drinking in and taking bottles home. This pair feels especially fitting for the venue: fruit-driven, fermentation-focused, and quietly complex. For drinkers looking for beers with wine-like acidity and layered character, it is a release worth noting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is the two Mugiho pours now being served at Pigalle Tokyo in Sangenjaya.
MugiWait, what is Mugiho? Is it barley? Is it grapes? My brain just opened too many tabs!
Hop BroBasically both. Brasserie LUPURON in Niki, Hokkaido makes it as barley-and-grape fermentation, even using grape pomace, so it doesn’t fit neatly inside the usual beer box.
MugiAnd at Pigalle Tokyo you can try it by the glass, right? If I like it, I can check the bottle shop too. Beginner-friendly mission accomplished!
Hop BroFirst, ‘Mugiho Fermented Drink Chardonnay’ leads with bright juicy fruit, keeps its foam nicely, and has a sparkling-wine-like acidity. No wonder it’s being talked about as a flagship candidate.
MugiOkay, but the article said without cultured yeast and my brain immediately put on a lab coat. What does that even mean?!
Hop BroIt means they don’t over-standardize the flavor with commercial yeast, and they even skip water adjustment, so the ingredients and the fermentation itself come through more directly.
MugiWhat is that, a live concert for microbes? Then what about the Pinot Noir one?
Hop Bro‘Mugiho Fermented Drink Pinot Noir’ is elegant and dry. It has soft red-wine-like acidity plus a light volatile acidity, almost like a sour ale, and it drinks very smoothly.
MugiSo Chardonnay is sparkly and Pinot Noir is silky... now I really want a side-by-side and then I want to browse bottles on the way out!
Hop BroThat’s the right move. At Pigalle Tokyo, one glass each turns into a full lesson in fruit nuance and deep, layered fermentation.
