Keisei Koiwa Craft Bottleshop reports bottling work and six draft beers
In an Instagram post dated July 30, Keisei Koiwa Craft Bottleshop reported bottle-labeling and bottling work in Kameido, then listed six draft beers on tap, including SORACHI1984, Bay Pilsner, and Neko Nihakiri. The shop also noted its summer schedule.
Hop BroToday’s story is Keisei Koiwa Craft Saketen. They were bottling at Kameido Decchi, then heading back to serve six draft taps, which is such a beautifully beer-obsessed flow.
MugiWait, bottling then opening the bar right after? In that heat? I’d wilt faster than a bag of malt!
Hop BroThat’s exactly why it’s cool. Bottling at Kameido Decchi and doing label work before service makes the behind-the-scenes part feel directly connected to what ends up in your glass.
MugiWhoa! But six draft taps sounds like advanced beer wizard language to me. How is that different from bottled beer?
Hop BroDraft means beer poured fresh from a keg. This lineup runs from lagers to IPA, with SORACHI1984, Bay Pilsner, Neko ni Hiki, Firelight, Saruyamashikaotoko, and Tenjin IPA.
MugiWhat even is this lineup! Bay Pilsner and Tenjin IPA sound normal, but Neko ni Hiki and Saruyamashikaotoko sound like the cast of a woodland anime. Also... what’s a pilsner?
Hop BroThink of pilsner as a crisp pale lager. It’s clean, easy to start with, and refreshing. IPA, on the other hand, pushes hop aroma forward, so Tenjin IPA and Firelight are for aroma hunters.
MugiOkay, that makes sense! And pairing that with Thai food sounds amazing. Cilantro fritters and gapao rice feel so bold, but you’re saying beer can actually keep up?
Hop BroThat’s the beauty of a good beer pub. With weekday opening at 6 PM for the summer schedule, plus a private-feeling second floor, it sounds made for starting with SORACHI1984 and working your way to Tenjin IPA.
MugiI’m done for, I need a pint now. I want to imagine the bottling hustle, start with Bay Pilsner, and finish on Tenjin IPA like I totally know what I’m doing!
Keisei Koiwa Craft Bottleshop in Edogawa, Tokyo, opened its July 30 post with behind-the-scenes work at Kameido 丁稚. The team said the bottle-labeling and bottling session was done in the heat, after a bike commute that was rough enough to leave them drained.
Back at the shop, the post shifted to food and draft beer. The recommended dishes included pakuchi fritters and gapao rice, made with gapao and cilantro sourced from a late-night Thai wagon stop. That pairing fits the venue well: this is a beer pub that can pair aromatic food with a broad beer lineup.
The draft list included six beers:
- Sapporo "SORACHI1984"
- Yokohama Bay Brewing "Bay Pilsner"
- Ise Kadoya Beer "Neko Nihakiri"
- WESTCOAST "Firelight"
- Minoh Beer "Saruyama Shikao"
- Kameido Beer "Tenjin IPA"
The selection spans a familiar lager, pilsner, and several hop-forward styles, making the tap list useful for both easy drinking and side-by-side comparisons. The post also reminded readers that the shop was in its summer schedule, with weekday opening moved to 18:00 through August 31.
Another notable point is the second floor, which the shop describes as a private room where guests can relax with beer. Combined with the bottled-beer work reported in the post, the update gives a clear picture of a shop that stays active both behind the scenes and on the floor.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s story is Keisei Koiwa Craft Saketen. They were bottling at Kameido Decchi, then heading back to serve six draft taps, which is such a beautifully beer-obsessed flow.
MugiWait, bottling then opening the bar right after? In that heat? I’d wilt faster than a bag of malt!
Hop BroThat’s exactly why it’s cool. Bottling at Kameido Decchi and doing label work before service makes the behind-the-scenes part feel directly connected to what ends up in your glass.
MugiWhoa! But six draft taps sounds like advanced beer wizard language to me. How is that different from bottled beer?
Hop BroDraft means beer poured fresh from a keg. This lineup runs from lagers to IPA, with SORACHI1984, Bay Pilsner, Neko ni Hiki, Firelight, Saruyamashikaotoko, and Tenjin IPA.
MugiWhat even is this lineup! Bay Pilsner and Tenjin IPA sound normal, but Neko ni Hiki and Saruyamashikaotoko sound like the cast of a woodland anime. Also... what’s a pilsner?
Hop BroThink of pilsner as a crisp pale lager. It’s clean, easy to start with, and refreshing. IPA, on the other hand, pushes hop aroma forward, so Tenjin IPA and Firelight are for aroma hunters.
MugiOkay, that makes sense! And pairing that with Thai food sounds amazing. Cilantro fritters and gapao rice feel so bold, but you’re saying beer can actually keep up?
Hop BroThat’s the beauty of a good beer pub. With weekday opening at 6 PM for the summer schedule, plus a private-feeling second floor, it sounds made for starting with SORACHI1984 and working your way to Tenjin IPA.
MugiI’m done for, I need a pint now. I want to imagine the bottling hustle, start with Bay Pilsner, and finish on Tenjin IPA like I totally know what I’m doing!
