Kagiya Brewery Brews Daikanyama’s Cacao Husk Weizen, DAIKANYAMA SORYO BEER
Kagiya Brewery in Nakahara, Kawasaki, has brewed DAIKANYAMA SORYO BEER, a collaboration between Daikanyama craft beer bar Bibibi. and the Daikanyama Shopping Association. The 4.5% Weizen uses cacao husks from a local chocolatier and became available on September 19, 2026.
Hop BroA new beer you can taste the connections of Daikanyama in—DAIKANYAMA SORYO BEER—has arrived, brewed by Kagiyama Brewery in Kawasaki.
MugiWait, you can drink a neighborhood connection? What does this Daikanyama-born beer taste like?
Hop BroIt is a weizen, created by craft beer bar Bibibi. and the Daikanyama shopping association, using upcycled cacao husks from a local chocolatier.
MugiWhat is a cacao husk? Is that a fancy spell? You mean the cacao bean’s outer skin?
Hop BroExactly. It is the outer layer removed during chocolate-making. This beer gives material from LA BASE de Chez Lui a second life as an ingredient.
MugiWow! Something that might have been discarded becomes beer? Then is it a sweet dessert-style beer?
Hop BroThat is the clever part: it does not go full chocolate. The cacao aroma sits gently inside a light, easy-drinking weizen with soft wheat character.
MugiI get wheat, but the article says oats add body. Is this about to become beer porridge?
Hop BroNo porridge crisis! Oats make the texture smoother and add a little fullness, while its 4.5% ABV keeps a fresh, crisp finish.
MugiSo local shops, ingredients, and stories all come together in one glass. On a walk through town, even the streets might taste better!
Hop BroSince September 19, 2026, Bibibi. has served it on draft and in bottles, while member shops offer bottles. I want to try that soft, cacao-scented sip right away.
MugiLet’s go! We’ll hunt down a bottle first, then get the draft. Time for a Daikanyama toast and an investigation by taste buds!
A beer born from Daikanyama’s local network
DAIKANYAMA SORYO BEER is an original collaboration created by craft beer bar Bibibi. and the Daikanyama Shopping Association. Its distinctive ingredient is cacao husk, the outer shell of cacao beans left over during chocolate production at Daikanyama chocolatier LA BASE de Chez Lui.
The project gives a new purpose to a material that might otherwise be discarded, while connecting several businesses operating in the same neighborhood. The result is a beer that reflects Daikanyama not only in its name, but also in the relationships behind it.
A soft and refreshing Weizen
The beer is a Weizen with an alcohol content of 4.5%. Its listed ingredients are malt, hops, oats, and cacao husk. Wheat contributes a soft mouthfeel, while the oats are intended to add a lightly viscous texture. The beer is described as having a subtle cacao aroma and a refreshing finish.
Rather than making cacao the dominant flavor, the recipe places its gentle aroma within a light, approachable wheat beer. That profile should make it suitable for casual drinking, whether enjoyed with food or during a walk through the neighborhood.
Brewed by Kagiya Brewery in Kawasaki
Kagiya Brewery, based in Nakahara, Kawasaki, Kanagawa, handled the brewing. Brewer Manabu Sato previously pursued music in the United Kingdom before returning to Japan and opening a panini shop. He later adapted the pub culture he had encountered in Britain and took over Kazagami Beer Manufacturing in Kawasaki, establishing Kagiya Brewery.
That background, rooted in food, hospitality, and communal spaces, fits naturally with a beer designed to connect local shops and ingredients. DAIKANYAMA SORYO BEER is therefore both a collaboration beer and a small example of how neighborhood businesses can turn a local by-product into a shared product.
The beer has been available at Bibibi. in both draft and bottled form since September 19, 2026. Bottles are also sold at participating Daikanyama Shopping Association stores. For beer drinkers visiting Daikanyama, it offers a chance to taste the area’s local collaboration through a soft Weizen, a gentle cacao aroma, and a clean, refreshing finish.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA new beer you can taste the connections of Daikanyama in—DAIKANYAMA SORYO BEER—has arrived, brewed by Kagiyama Brewery in Kawasaki.
MugiWait, you can drink a neighborhood connection? What does this Daikanyama-born beer taste like?
Hop BroIt is a weizen, created by craft beer bar Bibibi. and the Daikanyama shopping association, using upcycled cacao husks from a local chocolatier.
MugiWhat is a cacao husk? Is that a fancy spell? You mean the cacao bean’s outer skin?
Hop BroExactly. It is the outer layer removed during chocolate-making. This beer gives material from LA BASE de Chez Lui a second life as an ingredient.
MugiWow! Something that might have been discarded becomes beer? Then is it a sweet dessert-style beer?
Hop BroThat is the clever part: it does not go full chocolate. The cacao aroma sits gently inside a light, easy-drinking weizen with soft wheat character.
MugiI get wheat, but the article says oats add body. Is this about to become beer porridge?
Hop BroNo porridge crisis! Oats make the texture smoother and add a little fullness, while its 4.5% ABV keeps a fresh, crisp finish.
MugiSo local shops, ingredients, and stories all come together in one glass. On a walk through town, even the streets might taste better!
Hop BroSince September 19, 2026, Bibibi. has served it on draft and in bottles, while member shops offer bottles. I want to try that soft, cacao-scented sip right away.
MugiLet’s go! We’ll hunt down a bottle first, then get the draft. Time for a Daikanyama toast and an investigation by taste buds!
