Nami No Oto Brewing to tap collaborative rice lager with Niku to Mugi and Saraeru on June 21
Nami No Oto Brewing in Minamiawaji, Hyogo, will tap its collaboration beer “Niku wo Saraeru Lager” on June 21 with Tokyo yakiniku shop Niku to Mugi and Takamatsu venue Saraeru. The rice lager uses rice koji and is being introduced as a beer connecting three places.
Hop BroThis one's worth talking about: Niku wo Saraeru Lager. Nami no Oto Brewing teamed up with Tokyo's Niku to Mugi and Takamatsu's Saraeru to tap it on June 21.
MugiWait, that name goes hard! Is this the kind of beer that makes the meat vanish and the plate magically empty?
Hop BroThat's basically the idea. It's one beer linking three places, and it'll first be served at Niku to Mugi and Saraeru, with tap 3 lined up for it in Hatagaya.
MugiOkay, but rice lager? What does that even mean? Is it beer that secretly studied to become sake?
Hop BroNot quite, and that's the fun part. They use rice koji from Miyako Bijin on Awaji Island, which helps bring out gentle rice sweetness and savory depth.
MugiKoji too? That's the fermentation all-star from miso and amazake! This beer really called in the specialists.
Hop BroExactly. And it's built at 5.5% ABV, so it stays easy to drink while still having enough soft body to match bold food like grilled meat.
MugiThat sounds amazing. If it's sitting on tap 3 in Hatagaya, I might start planning dinner around a beer handle.
Hop BroThat's very Nami no Oto. Since launching in Minami-Awaji in 2023, they've been great at turning local ingredients into beer, from naruto orange white beer to sea-salt session IPA, and now I want a pint.
MugiNow I get it. This really feels like a beer with a connection, and June 21 suddenly sounds like the perfect day for yakiniku and a glass.
Nami No Oto Brewing will tap its collaboration beer Niku wo Saraeru Lager on June 21. The project brings together Niku to Mugi in Hatagaya and Saraeru in Takamatsu. In the brewery’s post, the beer is described as a special release connecting the three places, and it will first be served at Niku to Mugi and Saraeru. At Niku to Mugi, it is planned as a permanent tap line offering.
The beer is a rice lager brewed with rice koji from Tomibijin Shuzo in Awaji. The description highlights gentle rice sweetness, umami, and a soft, rounded body. With an ABV of 5.5%, it is positioned as a food-friendly beer. That makes it a natural fit for grilled meat, where a clean lager profile can support richer flavors without overpowering them.
Nami No Oto Brewing was founded in 2023 near Keino Matsubara in Minamiawaji, Hyogo. On its official site, the brewery says it aims to make beer that connects people, farming, and culture by using Awaji Island ingredients. Its lineup already reflects that idea through beers such as a white beer with Naruto orange and a session IPA with sea salt from Goshikihama in Sumoto. This collaboration continues that local, ingredient-driven approach in a lager format.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis one's worth talking about: Niku wo Saraeru Lager. Nami no Oto Brewing teamed up with Tokyo's Niku to Mugi and Takamatsu's Saraeru to tap it on June 21.
MugiWait, that name goes hard! Is this the kind of beer that makes the meat vanish and the plate magically empty?
Hop BroThat's basically the idea. It's one beer linking three places, and it'll first be served at Niku to Mugi and Saraeru, with tap 3 lined up for it in Hatagaya.
MugiOkay, but rice lager? What does that even mean? Is it beer that secretly studied to become sake?
Hop BroNot quite, and that's the fun part. They use rice koji from Miyako Bijin on Awaji Island, which helps bring out gentle rice sweetness and savory depth.
MugiKoji too? That's the fermentation all-star from miso and amazake! This beer really called in the specialists.
Hop BroExactly. And it's built at 5.5% ABV, so it stays easy to drink while still having enough soft body to match bold food like grilled meat.
MugiThat sounds amazing. If it's sitting on tap 3 in Hatagaya, I might start planning dinner around a beer handle.
Hop BroThat's very Nami no Oto. Since launching in Minami-Awaji in 2023, they've been great at turning local ingredients into beer, from naruto orange white beer to sea-salt session IPA, and now I want a pint.
MugiNow I get it. This really feels like a beer with a connection, and June 21 suddenly sounds like the perfect day for yakiniku and a glass.
