At the beer pub “Yakiniku Stand Niku to Mugi” in Hatagaya, Tokyo, Himitsu Beer’s anniversary beer “Hatake to Mugi” is being featured. The style is farmhouse ale, with an ABV of 6.0%. It is a guest beer crafted with Niku to Mugi’s signature yakiniku pairing in mind, balancing aroma and drinkability.

For the brew, the Nikumugi team traveled all the way to Himitsu Beer’s brewery and started by harvesting the adjuncts in the field. The botanicals used were seven in total: green hassaku citrus, lemongrass, loquat leaves, thyme, holy basil, rosemary, and chamomile. The process of checking the condition of the fruit trees and herbs, touching them, and confirming their aroma while deciding the proportions is what gives this beer its character.

The flavor is designed so that bright citrus freshness and herbal coolness come first, followed by the sweetness and umami of malt. It was described as quite distinctive during fermentation, but it came together with aging, resulting in a beer fragrant with botanicals. It should pair well not only with fatty dishes like yakiniku, but also with spicy food.

Also, the label art for this release was handled by Nikumugi staff member Asuka. Craft beer fans won’t want to miss the way the shop’s personality is poured directly into the beer’s expression. It’s a guest beer that carries the atmosphere of the place itself, perfect for a shop in Hatagaya where you can enjoy meat and beer.