Shibuya beer pub Taki taps three beers for its 15th anniversary
Taki, a beer pub in Sakuragaoka-cho, Shibuya, is holding its 15th-anniversary event. The tap list includes Minoh Beer’s Peach Weizen Hakuhou ver., DD4D × Scott Murphy’s Time After Thyme, and Nagisa Beer’s Pilsner.
Hop BroTaki in Shibuya is throwing a 15th anniversary event on August 30 from 4:00 p.m. to midnight, and the three-keg lineup is seriously strong.
MugiWait, three totally different pours for one party? So it’s a celebration and a tasting challenge at the same time?
Hop BroExactly. Minoh Beer’s Peach Weizen Hakuto ver. is a fruity weizen with soft wheat-malt character and a gentle peach lift.
MugiWhoa, a peach weizen sounds unfair in the best way. That feels like the kind of first glass that steals your heart immediately.
Hop BroThen you’ve got DD4D × Scott Murphy’s collaboration brew, “Time After Thyme.” Just seeing that name on the tap list makes the whole thing feel like a mini festival.
MugiWhat even is that! Does thyme mean time? Or the herb? My brain is turning this into a clock shop and a kitchen at once!
Hop BroThat mystery is part of the fun, and on the classic side there’s Nagisa Beer’s Pilsner. It’s 5.5% ABV and 21 IBU, a limited brew built to balance crispness with depth.
MugiThere it is, technical term alert! The second numbers show up, it suddenly feels like I’m being graded.
Hop BroIBU is a rough bitterness gauge, so 21 is more clean than punchy. And they used double decoction to pull extra malt richness. In plain terms, it’s a labor-intensive mash method that builds toasty depth and body.
MugiOhhh, crisp and rich together sounds perfect for an anniversary toast. If I sit in that calm third-floor spot and compare all three, I may never leave.
Hop BroThat’s the charm of Taki in Sakuragaoka. With a lineup built around the joy of side-by-side tasting, beer talk is going to keep rolling all night.
MugiI’m already stuck on the first pint dilemma. Do I start with peach or reset my palate with pilsner? Either way, I want to head to Shibuya right now!
Taki, a beer pub on the 3rd floor of the Shibuya Johnson Building in Sakuragaoka-cho, is marking its 15th anniversary with a tap-focused event on August 30 from 16:00 to 24:00. The Instagram post introduces the lineup as a fresh keg release.
Tap List
- Minoh Beer, "Peach Weizen Hakuhou ver."
- DD4D × Scott Murphy, "Time After Thyme"
- Nagisa Beer, "Pilsner"
The appeal here is the contrast across the lineup: a fruit-forward wheat beer, a collaboration beer, and a classic pilsner. It is a compact but well-balanced set for drinkers who want variety in a single visit.
The Nagisa Beer Pilsner is listed at 5.5% ABV and 21 IBU. According to the post, it is brewed with double decoction to deepen the malt character, then hopped to add a sharp bitterness and a floral, herbal aroma. That makes it an especially fitting anniversary pour for fans who like their pilsners crisp but layered.
Taki’s setting is straightforward and appealing: a neighborhood beer pub in Shibuya where the taps are the main attraction. For beer fans, the anniversary event is less about spectacle and more about the chance to drink through a thoughtful, limited lineup in a compact Tokyo bar.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTaki in Shibuya is throwing a 15th anniversary event on August 30 from 4:00 p.m. to midnight, and the three-keg lineup is seriously strong.
MugiWait, three totally different pours for one party? So it’s a celebration and a tasting challenge at the same time?
Hop BroExactly. Minoh Beer’s Peach Weizen Hakuto ver. is a fruity weizen with soft wheat-malt character and a gentle peach lift.
MugiWhoa, a peach weizen sounds unfair in the best way. That feels like the kind of first glass that steals your heart immediately.
Hop BroThen you’ve got DD4D × Scott Murphy’s collaboration brew, “Time After Thyme.” Just seeing that name on the tap list makes the whole thing feel like a mini festival.
MugiWhat even is that! Does thyme mean time? Or the herb? My brain is turning this into a clock shop and a kitchen at once!
Hop BroThat mystery is part of the fun, and on the classic side there’s Nagisa Beer’s Pilsner. It’s 5.5% ABV and 21 IBU, a limited brew built to balance crispness with depth.
MugiThere it is, technical term alert! The second numbers show up, it suddenly feels like I’m being graded.
Hop BroIBU is a rough bitterness gauge, so 21 is more clean than punchy. And they used double decoction to pull extra malt richness. In plain terms, it’s a labor-intensive mash method that builds toasty depth and body.
MugiOhhh, crisp and rich together sounds perfect for an anniversary toast. If I sit in that calm third-floor spot and compare all three, I may never leave.
Hop BroThat’s the charm of Taki in Sakuragaoka. With a lineup built around the joy of side-by-side tasting, beer talk is going to keep rolling all night.
MugiI’m already stuck on the first pint dilemma. Do I start with peach or reset my palate with pilsner? Either way, I want to head to Shibuya right now!
