Manriharu Brewing Begins Serving Lemon Saison 2026 at Banri no Haru Beer Hall
Manriharu Brewing has tapped "Lemon Saison 2026," made with naturally grown lemons from Ookini Agri in local Tondabayashi, at Banri no Haru Beer Hall and has begun selling it on tap. There will be no canned release, so the beer is mainly available to enjoy on-site.
Hop BroToday, Manriharu Brewing's Lemon Saison 2026 is the star. It has been tapped at Banri no Haru Beer Hall and has appeared as a seasonal beer you can drink on draft.
MugiWhoa! So it's not in cans! Then you can only drink it at the shop, straight from the tap? That feels extra special!
Hop BroExactly, this time it's mainly served on-site. And what's great is that it uses plenty of naturally grown lemons from local Tondabayashi's Ookini Agri.
MugiNaturally grown lemons sound impressive, but... what's the difference between naturally grown and regular lemons?
Hop BroIt's a way of growing them without relying on pesticides or chemical fertilizers, so the fruit's individuality comes through more clearly. That's why this saison is designed to let the lemon aroma stand out naturally.
MugiOhh! And saison sounds kind of difficult, but what does a saison-like drinkability actually feel like?
Hop BroSaison was originally a beer for the farming off-season, and its appeal is the yeast-derived aroma and lively drinkability. This one blends fruity aromas with lemon freshness, and it's been shaped into a clean style at ABV 5%, IBU 12, and SRM 3.
MugiABV, IBU, SRM... suddenly the spells are multiplying! Please explain the meaning of the numbers in a way I can understand!
Hop BroABV is alcohol content, IBU is bitterness, and SRM is color depth. In other words, this one is light and pale, with gentle bitterness and an easy-drinking profile.
MugiI see! And they're using the well water from the town in a beer hall renovated from the old sake storehouse too. It really has a strong sense of place!
Hop BroThat's what makes Manriharu Brewing so interesting. A historic location and local ingredients come together to create a one-of-a-kind beer for right now, so I definitely want to go drink it soon.
MugiYeah, now I totally want to drink it! I want to go to Banri no Haru Beer Hall and check out the lemon aroma there on site!
Lemon Saison 2026 Arrives
Manriharu Brewing has begun serving its seasonal release, "Lemon Saison 2026." This beer is a saison that uses plenty of naturally grown lemons cultivated by Ookini Agri in local Tondabayashi, and the post 소개s it as a label that "sells out in no time every year."
This beer has been tapped at Banri no Haru Beer Hall, and draft sales have started. Since it will not be sold in cans, the main way to enjoy it at this point is on-site or from a keg. The specs are `ABV 5%`, `IBU 12`, and `SRM 3`. It is designed to combine yeast-derived fruity aromas with the freshness of lemon, finishing with a light mouthfeel.
A Beer That Makes the Most of Local Ingredients
One of the highlights of this beer is how it layers the aroma of naturally grown lemons onto the gentle drinkability typical of a saison. According to the post, the fruity aroma and lemon notes overlap to create a flavor suited to the coming season. Rather than leaning on aggressive bitterness, it is built around aroma and easy drinkability, making it an approachable match for food as well.
Manriharu Brewing is a brewery in Tondabayashi, Osaka. It has roots as a long-established sake brewery once known under the Manriharu name, and today it has repurposed its former sake storehouse into a brewery and beer hall. On its official website, the brewery says it makes beer using well water sourced from Mt. Kongo, and its defining feature is brewing that makes use of both a historic building and local water.
The Appeal of Drinking It On Site
This "Lemon Saison 2026" can be seen as a seasonal product that strongly reflects Manriharu Brewing's local character. Local lemons, a beer hall renovated from an old sake storehouse, and water from Tondabayashi all come together in one beer. Because the relationship between ingredients and place is easy to understand, it is suited not only for people who want to enjoy the beer itself, but also for those who want to appreciate the brewery's background.
Serving has already begun at Banri no Haru Beer Hall, so anyone interested should check sooner rather than later. As a seasonal limited release, there is a chance that by the time you notice it, production may already have moved on to the next batch.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, Manriharu Brewing's Lemon Saison 2026 is the star. It has been tapped at Banri no Haru Beer Hall and has appeared as a seasonal beer you can drink on draft.
MugiWhoa! So it's not in cans! Then you can only drink it at the shop, straight from the tap? That feels extra special!
Hop BroExactly, this time it's mainly served on-site. And what's great is that it uses plenty of naturally grown lemons from local Tondabayashi's Ookini Agri.
MugiNaturally grown lemons sound impressive, but... what's the difference between naturally grown and regular lemons?
Hop BroIt's a way of growing them without relying on pesticides or chemical fertilizers, so the fruit's individuality comes through more clearly. That's why this saison is designed to let the lemon aroma stand out naturally.
MugiOhh! And saison sounds kind of difficult, but what does a saison-like drinkability actually feel like?
Hop BroSaison was originally a beer for the farming off-season, and its appeal is the yeast-derived aroma and lively drinkability. This one blends fruity aromas with lemon freshness, and it's been shaped into a clean style at ABV 5%, IBU 12, and SRM 3.
MugiABV, IBU, SRM... suddenly the spells are multiplying! Please explain the meaning of the numbers in a way I can understand!
Hop BroABV is alcohol content, IBU is bitterness, and SRM is color depth. In other words, this one is light and pale, with gentle bitterness and an easy-drinking profile.
MugiI see! And they're using the well water from the town in a beer hall renovated from the old sake storehouse too. It really has a strong sense of place!
Hop BroThat's what makes Manriharu Brewing so interesting. A historic location and local ingredients come together to create a one-of-a-kind beer for right now, so I definitely want to go drink it soon.
MugiYeah, now I totally want to drink it! I want to go to Banri no Haru Beer Hall and check out the lemon aroma there on site!
