Yakiniku Stand Niku to Mugi Starts Brewing a Rice-Koji Lager with NAMI NO OTO BREWING
The yakiniku stand "Niku to Mugi" in Hatagaya has begun brewing a lager beer using rice koji at NAMI NO OTO BREWING on Awaji Island. A post documenting a departure at 7:00 a.m. on April 14 also introduced the design of a new release meant to pair with yakiniku.
Hop BroToday’s topic is the new brew from the Hatagaya yakiniku stand Niku to Mugi. They brewed a rice-koji lager at NAMI NO OTO BREWING on Awaji Island, and that’s pretty exciting.
MugiWait, a yakiniku place actually goes out to brew it themselves?! Heading all the way to Awaji Island sounds so intense it’s basically a club trip!
Hop BroThe post even shows them leaving at 7:00 a.m. on April 14, with an early-morning udon stop, then through Kagawa and across the Great Naruto Bridge. It has a real travel vibe. Leaving at 7 a.m. and still full of energy is great, right?
MugiHold on, what even is a rice-koji lager?! A lager made with rice koji sounds like beer turned into Japanese soup stock or something.
Hop BroBasically, the enzymes in koji convert starches into sugars and add umami and softness. This batch starts with mash-in using pilsner malt in a warmed tank, and the mash-in step is the first big milestone in the brew.
MugiMash-in just threw a technical term at me! When I hear pilsner malt, I can only picture malt wearing white suits and sitting in a meeting!
Hop BroForget the white suits for a second, pilsner malt is the grain that makes a light, clean base. By layering rice-koji umami on top of that, the goal is a lager that is light but has real backbone.
MugiA beer made to go with yakiniku has to be delicious! Designed to pair with grilled meat is exactly the kind of thing that makes my stomach applaud before the short rib even arrives!
Hop BroAnd it should be released in about two months, after being conditioned at low temperature. It’s expected to be served first at the two spots Niku to Mugi and Saraeru, so there’s also the fun of comparing them.
MugiAh, a lager that can take on the fat from grilled meat sounds incredible! I can’t wait for two months from now, so I guess I’ll just have to dream of meat until then!
Hatagaya's "Yakiniku Stand Niku to Mugi" shared on Instagram that it visited NAMI NO OTO BREWING on Awaji Island and has started brewing a lager beer made with rice koji. The post notes, "Departed at 7:00 a.m. on April 14," and also captures the journey, from an early-morning bowl of udon through Kagawa and across the Great Naruto Bridge to Awaji Island.
On site, pilsner malt was added to a warmed tank for mash-in. As sweet, toasty aromas began to rise, this brew is said to be aiming for a lager that is "light, yet with a firm rice-koji-derived umami at its core." Designed with yakiniku pairing in mind, the recipe is notable for being simple yet carefully composed.
Completion is planned for about two months from now, after lagering at low temperatures before release. It is expected to be served first at the two locations "Niku to Mugi" and "Saraeru," making it a beer to watch for as an ideal companion to grilled meat.
"Niku to Mugi" is known as a beer pub where yakiniku and craft beer can be enjoyed together. The food centers on the rich flavor of meat, while the beer selection emphasizes connections with domestic breweries, and the shop's approach of building around both meat and malt is especially distinctive. This Awaji Island brew is another extension of that philosophy.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is the new brew from the Hatagaya yakiniku stand Niku to Mugi. They brewed a rice-koji lager at NAMI NO OTO BREWING on Awaji Island, and that’s pretty exciting.
MugiWait, a yakiniku place actually goes out to brew it themselves?! Heading all the way to Awaji Island sounds so intense it’s basically a club trip!
Hop BroThe post even shows them leaving at 7:00 a.m. on April 14, with an early-morning udon stop, then through Kagawa and across the Great Naruto Bridge. It has a real travel vibe. Leaving at 7 a.m. and still full of energy is great, right?
MugiHold on, what even is a rice-koji lager?! A lager made with rice koji sounds like beer turned into Japanese soup stock or something.
Hop BroBasically, the enzymes in koji convert starches into sugars and add umami and softness. This batch starts with mash-in using pilsner malt in a warmed tank, and the mash-in step is the first big milestone in the brew.
MugiMash-in just threw a technical term at me! When I hear pilsner malt, I can only picture malt wearing white suits and sitting in a meeting!
Hop BroForget the white suits for a second, pilsner malt is the grain that makes a light, clean base. By layering rice-koji umami on top of that, the goal is a lager that is light but has real backbone.
MugiA beer made to go with yakiniku has to be delicious! Designed to pair with grilled meat is exactly the kind of thing that makes my stomach applaud before the short rib even arrives!
Hop BroAnd it should be released in about two months, after being conditioned at low temperature. It’s expected to be served first at the two spots Niku to Mugi and Saraeru, so there’s also the fun of comparing them.
MugiAh, a lager that can take on the fat from grilled meat sounds incredible! I can’t wait for two months from now, so I guess I’ll just have to dream of meat until then!
