Kyoto Arashiyama Brewery to Hold 3rd Anniversary Celebration in October
Kyoto Arashiyama Brewery will hold a three-day 3rd Anniversary Celebration from October 10 to 12, 2026. The Kyoto-based brewpub is preparing special activities to thank the guests and supporters who have helped the brewery reach this milestone.
Hop BroKyoto Arashiyama Brewery in Nakagyo Ward is holding its third anniversary festival from October 10 through 12!
MugiWhat?! Three days of fresh beer in Kyoto in autumn? I want to put that on my calendar before I even check the leaves!
Hop BroThey began brewing in September 2023 and run a brewery-pub in Sanjo. Brewing and pouring on site is a wonderful thing.
MugiWhat is a brewpub? Does an on-site brewery mean we can toast right where the beer is made?
Hop BroExactly! It is a place that brews beer and serves it in its own pub, so you are more likely to find a truly fresh pint.
MugiNice! And they make Kyoto-inspired beers too, right? I am curious about the saison made with rice grown in Sagano.
Hop BroA saison is a Belgian-style beer known for a light body and spicy character. Rice can give it a crisp, clean finish.
MugiI thought saison was only a word for a season! My beer knowledge is now fermenting in autumn Kyoto!
Hop BroThey have also offered a yuzu pale ale using leftover pressed yuzu from Kameoka, Kyoto—making great use of local ingredients.
MugiEven the pressed yuzu gets a second life? It sounds like Kyoto in every sip, from aroma to local connection.
Hop BroThe festival details are still to come, but both regulars and first-time visitors are welcome. Check their Instagram for updates!
MugiDone! October 10 to 12, we are heading to Sanjo—time for a Kyoto local-beer toast, Hop Bro!
Kyoto Arashiyama Brewery will host its 3rd Anniversary Celebration from Saturday, October 10 through Monday, October 12, 2026.
According to the brewery’s official Instagram announcement, Kyoto Arashiyama Brewery will celebrate its third anniversary in October and has prepared special activities for the three-day event. The brewery has not yet disclosed the full details of the program, leaving beer fans waiting for further announcements.
Kyoto Arashiyama Brewery operates a brewery and brewpub in Sanjo, Nakagyo-ku, Kyoto. The brewery began producing beer in September 2023 and aims to create beers rooted in Kyoto that can be enjoyed with a smile by people from around the world. Its brewpub serves fresh local beer to residents as well as visitors from Japan and overseas.
The brewery has also explored ways to connect its beers with the region. Past offerings have included a saison made with rice grown in Kyoto’s Sagano area and a yuzu pale ale incorporating leftover yuzu from juice production in Kameoka, Kyoto. These beers reflect the brewery’s focus on classic beer styles while making use of local ingredients and resources.
The anniversary celebration is open not only to regular guests but also to first-time visitors. For anyone planning an autumn trip to Kyoto, the event could be a good opportunity to enjoy fresh craft beer while celebrating the brewery’s three years of brewing. Further information will be announced through the brewery’s official Instagram and website.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKyoto Arashiyama Brewery in Nakagyo Ward is holding its third anniversary festival from October 10 through 12!
MugiWhat?! Three days of fresh beer in Kyoto in autumn? I want to put that on my calendar before I even check the leaves!
Hop BroThey began brewing in September 2023 and run a brewery-pub in Sanjo. Brewing and pouring on site is a wonderful thing.
MugiWhat is a brewpub? Does an on-site brewery mean we can toast right where the beer is made?
Hop BroExactly! It is a place that brews beer and serves it in its own pub, so you are more likely to find a truly fresh pint.
MugiNice! And they make Kyoto-inspired beers too, right? I am curious about the saison made with rice grown in Sagano.
Hop BroA saison is a Belgian-style beer known for a light body and spicy character. Rice can give it a crisp, clean finish.
MugiI thought saison was only a word for a season! My beer knowledge is now fermenting in autumn Kyoto!
Hop BroThey have also offered a yuzu pale ale using leftover pressed yuzu from Kameoka, Kyoto—making great use of local ingredients.
MugiEven the pressed yuzu gets a second life? It sounds like Kyoto in every sip, from aroma to local connection.
Hop BroThe festival details are still to come, but both regulars and first-time visitors are welcome. Check their Instagram for updates!
MugiDone! October 10 to 12, we are heading to Sanjo—time for a Kyoto local-beer toast, Hop Bro!
