Former Honjo Ginza Brewery Counter Brewer Continues His Brewing Journey
A brewer who gained hands-on experience behind the counter at Honjo Ginza Brewery in Saitama is now pursuing his career as a professional brewer in Nagoya. His story reflects the close connections that shape Japan’s craft beer community.
Hop BroHere’s a great story of a brewer’s journey expanding from Honjo, Saitama, to Nagoya. A brewer who learned at Honjo Ginza Brewery is now active as a brewer in Nagoya.
MugiWhat? Someone who worked behind the bar now makes beer? So hospitality experience helps brewing, too!
Hop BroHonjo Ginza Brewery is a brewpub with about ten seats, within walking distance of Honjo Station’s north exit. You can enjoy fresh beer while looking at the brewing equipment and chatting with the staff.
MugiA brewpub means a brewery and a bar in one place? Being able to toast beside the tanks sounds like a brewery tour with better snacks!
Hop BroExactly. Another key is Honjo’s hard water and koji. The local water and ingredients help shape the brewery’s distinctive beers.
MugiKoji in beer? That is a serious fermentation family reunion! So, what makes water hard?
Hop BroHard water contains more minerals such as calcium and magnesium. Put simply, it is water that supports beer’s structure; it can make hop bitterness and malt character feel more defined.
MugiWow! I want to compare them myself. A three-beer flight sounds perfect for finding the differences.
Hop BroGreat choice. “Meccha Maccha IPA” has refreshing tea-like notes, “BLUES BRAKER” is notably dank, and “LILY” brings citrus aroma with a soft mouthfeel—three very different pours.
Mugi“Dank” sounds like a basketball move, but it is an aroma! With elderflower “SPICY GENTLEMAN” and 11% “OVER LIMIT” too, I’m ready to toast in Honjo!
From the counter at Honjo Ginza Brewery
Honjo Ginza Brewery is a compact brewpub in Honjo, Saitama, where guests can enjoy fresh beer while looking toward the brewing equipment. With around 10 seats and a counter-centered layout, the pub offers an intimate setting where beer lovers can speak directly with the people behind the beer.
The brewer featured in the original post developed his skills while working at Honjo Ginza Brewery. The brewery is known for using Honjo’s hard water and koji, building beers that express the character of the local area. Around six beers are typically available on draft, ranging from approachable ales to hop-forward IPAs and stronger specialty releases.
A varied local lineup
The pub also offers a three-beer flight, making it easy to compare different styles. Examples include “Meccha Maccha IPA,” with refreshing tea-like notes; “BLUES BRAKER,” a dank West Coast IPA; and “LILY,” a smooth Double White Hazy IPA with citrus aromatics.
Other notable beers include “SPICY GENTLEMAN,” an English Pale Ale made with elderflower, and “OVER LIMIT,” an 11% Triple IPA with layered citrus, piney bitterness, and malt sweetness. The brewery has also produced “DOLCE,” an award-winning dark ale.
A brewer’s path from a neighborhood counter to a new brewing operation shows how knowledge and inspiration move through the craft beer industry. At Honjo Ginza Brewery, visitors can enjoy that ongoing story one carefully made glass at a time.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHere’s a great story of a brewer’s journey expanding from Honjo, Saitama, to Nagoya. A brewer who learned at Honjo Ginza Brewery is now active as a brewer in Nagoya.
MugiWhat? Someone who worked behind the bar now makes beer? So hospitality experience helps brewing, too!
Hop BroHonjo Ginza Brewery is a brewpub with about ten seats, within walking distance of Honjo Station’s north exit. You can enjoy fresh beer while looking at the brewing equipment and chatting with the staff.
MugiA brewpub means a brewery and a bar in one place? Being able to toast beside the tanks sounds like a brewery tour with better snacks!
Hop BroExactly. Another key is Honjo’s hard water and koji. The local water and ingredients help shape the brewery’s distinctive beers.
MugiKoji in beer? That is a serious fermentation family reunion! So, what makes water hard?
Hop BroHard water contains more minerals such as calcium and magnesium. Put simply, it is water that supports beer’s structure; it can make hop bitterness and malt character feel more defined.
MugiWow! I want to compare them myself. A three-beer flight sounds perfect for finding the differences.
Hop BroGreat choice. “Meccha Maccha IPA” has refreshing tea-like notes, “BLUES BRAKER” is notably dank, and “LILY” brings citrus aroma with a soft mouthfeel—three very different pours.
Mugi“Dank” sounds like a basketball move, but it is an aroma! With elderflower “SPICY GENTLEMAN” and 11% “OVER LIMIT” too, I’m ready to toast in Honjo!
