Craft Beer 2mugi updates six taps on Saturday, featuring Minoh’s Mugicha Bitter
Craft Beer 2mugi in Kanda-Izumicho, Tokyo, announced a Saturday 2:00 PM to 11:00 PM schedule alongside a six-beer draft lineup. The set includes Minoh Beer’s Mugicha Bitter, FLORA FERMENTATION’s Utsurobune, and Nara Brewing’s KUSANAGI.
Hop BroCraft Beer 2mugi in Kanda-Izumicho just rolled out a six-tap lineup for Saturday, from 2:00 to 11:00 p.m. From Minoh Beer’s MUGICHA BITTER to Nara Brewing’s KUSANAGI, it’s a dangerous amount of temptation for a daytime start.
MugiWait, a 2 p.m. opening and zero restraint on the tap list? Six choices is exactly how my brain turns into a very happy loading screen!
Hop BroAnd the post makes a big deal out of four kegs opening at once: TAP2 MUGICHA BITTER, TAP3 Sora no Shizuku, TAP5 Utsurobune, and TAP6 KUSANAGI. That is not subtle at all.
MugiWhat even is MUGICHA BITTER? It sounds like barley tea crashed the pub and demanded its own pint glass!
Hop BroThat’s the fun part. English Bitter doesn’t mean brutal bitterness. It’s an ale style built around malt balance and easy drinkability, and this one adds a roasty barley-tea aroma as the twist.
MugiThen the new salt-braised beef tendon has to be a trap, right? One pairing like that and I’m canceling every productive plan I had.
Hop BroThat pairing is strong, but if you want something lighter, KUSANAGI’s freshness sounds perfect. It’s a Belgian Wit with citrus character and coriander, so it can wash through that stew without getting heavy.
MugiOkay, I know coriander, but Belgian Wit sounds like a special move from an anime. What is it actually?
Hop BroBasically, it’s a wheat-based white ale with a soft mouthfeel and gentle spice-citrus notes, so it’s friendlier than the name makes it sound. Utsurobune goes the other direction: a five-hop Hazy IPA with explosive aroma and juicy texture.
MugiSo Hazy IPA is the cloudy one with extrovert energy? Five hops sounds less like a recipe and more like a parade!
Hop BroExactly, and the rest of the board keeps things broad: Songbird’s MODERNE as a Belgian Tripel, Rikri Brewing’s GHOST as a Kolsch Style, and Tokoshie Brewing’s Sora no Shizuku as a Fruit Saison. The style range here is doing serious work.
MugiIf it’s welcoming even for solo first-timers, that’s my kind of place. I want to spend Saturday afternoon at Craft Beer 2mugi doing a small tasting flight and then saying, very unconvincingly, “just one more!”
Saturday draft lineup
Craft Beer 2mugi in Kanda-Izumicho, Chiyoda, Tokyo, posted its Saturday hours of 2:00 PM to 11:00 PM together with a six-tap draft lineup. The beers listed were Songbird’s `MODERNE` (Belgian Tripel), Minoh Beer’s `MUGICHA BITTER` (English Bitter), Tokoshie Brewing’s `Sora no Shizuku` (Fruit Saison), Rikri Brewing’s `GHOST` (Kolsch Style), FLORA FERMENTATION’s `Utsurobune` (Hazy IPA), and Nara Brewing’s `KUSANAGI` (Belgian Wit). The selection moves across Belgian, bitter, saison, hazy, and wit styles, giving drinkers several clear directions to choose from.
Four highlighted beers
The post also singled out four taps opening simultaneously in the afternoon: TAP2, TAP3, TAP5, and TAP6. `MUGICHA BITTER` is described as a limited ale that layers malt depth with the toasted aroma of barley tea. `Sora no Shizuku` uses Amanatsu oranges from Tone Town, Ibaraki, and is presented as a dry beer with a clean citrus profile. `Utsurobune` is a hazy IPA inspired by a UFO legend, built on the aroma and juiciness of five hops. `KUSANAGI` is framed as a refreshing Belgian wit with citrus notes and coriander-driven brightness.
Food and atmosphere
A new food item, special salted beef tendon stew, was also introduced. The post suggests pairing it with Mugicha Bitter for a deeper malt-and-tea combination, or with KUSANAGI for a lighter finish. The shop says it welcomes solo guests and first-time visitors, making it a practical beer pub for an early stop or a relaxed weekend tasting session in Tokyo.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroCraft Beer 2mugi in Kanda-Izumicho just rolled out a six-tap lineup for Saturday, from 2:00 to 11:00 p.m. From Minoh Beer’s MUGICHA BITTER to Nara Brewing’s KUSANAGI, it’s a dangerous amount of temptation for a daytime start.
MugiWait, a 2 p.m. opening and zero restraint on the tap list? Six choices is exactly how my brain turns into a very happy loading screen!
Hop BroAnd the post makes a big deal out of four kegs opening at once: TAP2 MUGICHA BITTER, TAP3 Sora no Shizuku, TAP5 Utsurobune, and TAP6 KUSANAGI. That is not subtle at all.
MugiWhat even is MUGICHA BITTER? It sounds like barley tea crashed the pub and demanded its own pint glass!
Hop BroThat’s the fun part. English Bitter doesn’t mean brutal bitterness. It’s an ale style built around malt balance and easy drinkability, and this one adds a roasty barley-tea aroma as the twist.
MugiThen the new salt-braised beef tendon has to be a trap, right? One pairing like that and I’m canceling every productive plan I had.
Hop BroThat pairing is strong, but if you want something lighter, KUSANAGI’s freshness sounds perfect. It’s a Belgian Wit with citrus character and coriander, so it can wash through that stew without getting heavy.
MugiOkay, I know coriander, but Belgian Wit sounds like a special move from an anime. What is it actually?
Hop BroBasically, it’s a wheat-based white ale with a soft mouthfeel and gentle spice-citrus notes, so it’s friendlier than the name makes it sound. Utsurobune goes the other direction: a five-hop Hazy IPA with explosive aroma and juicy texture.
MugiSo Hazy IPA is the cloudy one with extrovert energy? Five hops sounds less like a recipe and more like a parade!
Hop BroExactly, and the rest of the board keeps things broad: Songbird’s MODERNE as a Belgian Tripel, Rikri Brewing’s GHOST as a Kolsch Style, and Tokoshie Brewing’s Sora no Shizuku as a Fruit Saison. The style range here is doing serious work.
MugiIf it’s welcoming even for solo first-timers, that’s my kind of place. I want to spend Saturday afternoon at Craft Beer 2mugi doing a small tasting flight and then saying, very unconvincingly, “just one more!”
