Two New Guest Kegs Arrive at Moyamoya Base in Sapporo
Sapporo beer pub Moyamoya Base has announced a two-keg guest beer changeover. The new lineup pairs a citrus-forward Session Hazy IPA from Miyazaki Hideji Beer with a dessert-like milk stout from NEKOBEER.
Hop BroMoyamoya Base in Sapporo has swapped in two contrasting guest taps: one from Miyazaki Hideji Beer and one from NEKOBEER. That is a seriously fun tasting flight.
MugiWhoa! A crisp one and a sweet one at once? Two opposite beers means I cannot choose—and I love that problem!
Hop BroFirst up is Miyazaki Hideji Beer's Nichinan Lemon Session Hazy IPA. Fresh Nichinan lemon aroma leads the way in a bright, easy-drinking IPA.
Mugi“Session Hazy IPA” sounds like a spell! Can you explain what a Hazy IPA is for a beginner?
Hop BroA hazy IPA keeps a little cloudiness for a soft, smooth mouthfeel. “Session” means it is designed to stay lighter and easier to keep sipping while you chat.
MugiOoh, lemony and soft sounds like a perfect food companion. I want it sitting right next to a plate of fried chicken!
Hop BroThen there is NEKOBEER’s Chocolatier Nyanpachi, an almond-vanilla milk stout with aromas reminiscent of chocolate, vanilla, and almonds.
MugiWhat?! “Chocolatier” in a beer name? This has drinkable dessert energy written all over it—and the cat name is unfairly cute!
Hop BroMilk stouts often use lactose, which yeast does not readily ferment, helping leave a sweet, lingering finish. Roasted malt adds a toasty backbone, too.
MugiLactose, like the milk thing? So this means stout becomes dessert? My brain is wearing a tiny chef hat now!
Hop BroThat is pretty much it. Start with the lemon IPA to refresh your palate, then move to the rich stout—the ideal tasting order. Moyamoya Base makes these rotating-tap discoveries especially fun.
MugiDone: refreshing lemon first, Nyanpachi to finish! I will check the current tap list and head to Moyamoya Base tonight!
Moyamoya Base, a beer pub located in Minami 2-jo Higashi, Sapporo, has announced the replacement of two guest kegs.
The new beers are Miyazaki Hideji Beer’s “Nichinan Lemon Freshly Squeezed Session Hazy IPA” and NEKOBEER’s “Chocolatier Nyanpachi — Almond Vanilla Milk Stout.” Together, they offer a clear contrast between bright citrus character and rich, dessert-inspired roastiness.
The Session Hazy IPA is built around the fresh aroma of Nichinan lemon. Its lighter body should make it easy to drink, while the soft mouthfeel and citrus notes associated with the hazy IPA style add depth without making the beer feel heavy.
The milk stout takes a darker, sweeter direction. “Chocolatier Nyanpachi” suggests chocolate, vanilla, and almond-like aromas, supported by the roasted character of the stout. It is the kind of beer suited to slow sipping and a dessert-like finish.
Moyamoya Base’s appeal lies in its changing selection of draft craft beers in central Sapporo. A tasting progression from the refreshing lemon IPA to the fuller, sweeter stout would make for a natural two-beer flight. Since draft availability may change, guests should check the pub’s latest updates before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMoyamoya Base in Sapporo has swapped in two contrasting guest taps: one from Miyazaki Hideji Beer and one from NEKOBEER. That is a seriously fun tasting flight.
MugiWhoa! A crisp one and a sweet one at once? Two opposite beers means I cannot choose—and I love that problem!
Hop BroFirst up is Miyazaki Hideji Beer's Nichinan Lemon Session Hazy IPA. Fresh Nichinan lemon aroma leads the way in a bright, easy-drinking IPA.
Mugi“Session Hazy IPA” sounds like a spell! Can you explain what a Hazy IPA is for a beginner?
Hop BroA hazy IPA keeps a little cloudiness for a soft, smooth mouthfeel. “Session” means it is designed to stay lighter and easier to keep sipping while you chat.
MugiOoh, lemony and soft sounds like a perfect food companion. I want it sitting right next to a plate of fried chicken!
Hop BroThen there is NEKOBEER’s Chocolatier Nyanpachi, an almond-vanilla milk stout with aromas reminiscent of chocolate, vanilla, and almonds.
MugiWhat?! “Chocolatier” in a beer name? This has drinkable dessert energy written all over it—and the cat name is unfairly cute!
Hop BroMilk stouts often use lactose, which yeast does not readily ferment, helping leave a sweet, lingering finish. Roasted malt adds a toasty backbone, too.
MugiLactose, like the milk thing? So this means stout becomes dessert? My brain is wearing a tiny chef hat now!
Hop BroThat is pretty much it. Start with the lemon IPA to refresh your palate, then move to the rich stout—the ideal tasting order. Moyamoya Base makes these rotating-tap discoveries especially fun.
MugiDone: refreshing lemon first, Nyanpachi to finish! I will check the current tap list and head to Moyamoya Base tonight!
