FARMENTRY New Arrivals at Nomimono-ya in Takamatsu: Four Beers Including YAYOI IPA Arrive
New FARMENTRY beers have lined up at the beer pub "Nomimono-ya" in Busshozan-cho, Takamatsu City, Kagawa Prefecture. Four beers with very different aromas and drinking profiles were introduced, from a juicy IPA and a New Zealand pilsner to collaborative dubbels and a saison.
Hop BroFARMENTRY has a new arrival at Nomimono-ya in Takamatsu's Busshozan-cho. This time they've got everything from an IPA to a saison, and just hearing that four beers have arrived is enough to get me excited.
MugiWhoa, that already has me interested! No.03 YAYOI IPA sounds delicious from the name alone, but is it really the kind of IPA with a mango aroma?
Hop BroIt really is. It's a Juicy IPA using Pacifica along with Krush, Mosaic, El Dorado, and Ekuanot in stages, at 7.0% and IBU 20. Because the layered hopping builds the aroma step by step, you get mango, pineapple, and stone fruit floating out beautifully.
MugiWhat? I thought the more hops you put in, the stronger it got, but that's not how it works. Building the aroma layer by layer feels a little like magic.
Hop BroExactly, it's about design, not just throwing things in. The next one, New Zealand Pilsner, is 5.0% with IBU 26 and uses Riwaka and NZ Cascade. It has the feel of an elegant NZ pils, with really clean notes of white wine, muscat, lychee, and grapefruit.
MugiHuh, I always pictured pilsners as lighter, but you can enjoy that much aroma too? Then what kind of beer is élan? Just seeing Belgian amber dubbel makes me full already!
Hop BroThat's the interesting part: it's a collaboration between FARMENTRY and Uchoten Brewing. Since it's a Belgian amber dubbel, the malt presence is the star, with notes like nuts, caramel, and raisins. It has malt depth, so it's not just aromatic, it really drinks with substance too.
MugiWow, that suddenly sounds like a grown-up flavor! Then maybe GRAPEEE goes even further. Grape skin and fermentation-derived character mean grape skin contact, right? That sounds amazing!
Hop BroRight, it's a grape skin contact saison made for bar NALU's 20th anniversary collaboration. The grape skin nuances and the saison's dry finish overlap, making this a lineup that's fun to compare side by side.
MugiWow, the same FARMENTRY can swing this far? It's the best! Dive into aroma with the IPA, reset with the pilsner, then finish with the saison, and I'd want to drink everything, not just tonight's one beer!
New FARMENTRY beers have arrived at the beer pub "Nomimono-ya" in Busshozan-cho, Takamatsu City, Kagawa Prefecture. In an Instagram post, four beers with distinct personalities were introduced, ranging from an IPA that pushes hop aroma to a crisp pilsner and complex collaboration-driven flavors.
- No.03 YAYOI IPA: 7.0%, IBU 20. A Juicy IPA that uses Pacifica, then Krush, Mosaic, El Dorado, and Ekuanot in stages. Its signature is a tropical aroma reminiscent of mango, pineapple, and stone fruit.
- New Zealand Pilsner: 5.0%, IBU 26. Brewed with Riwaka and NZ Cascade, this beer layers the elegance of white wine and muscat grapes with hints of lychee and grapefruit.
- élan: 7.0%, IBU 40. A Belgian amber dubbel collaboration between FARMENTRY and Uchoten Brewing, with a substantial malt presence that evokes nuts, caramel, and raisins.
- GRAPEEE: 6.5%, IBU N/A. A collaboration beer created to celebrate bar NALU's 20th anniversary, this grape skin contact saison layers notes from grape skins with fermentation-derived character.
Nomimono-ya is a beer pub where you can calmly enjoy a rotating tap lineup, making it a place worth remembering for anyone looking for craft beer in Takamatsu. What stands out in this latest lineup is the wide stylistic range from the same brewery, making it easy to compare the fruity character of the IPA, the sharp finish of the pilsner, the malty depth of the dubbel, and the dryness of the saison. With options ranging from aroma-forward beers to selections that pair well with food, this is a lineup to choose from according to your mood.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroFARMENTRY has a new arrival at Nomimono-ya in Takamatsu's Busshozan-cho. This time they've got everything from an IPA to a saison, and just hearing that four beers have arrived is enough to get me excited.
MugiWhoa, that already has me interested! No.03 YAYOI IPA sounds delicious from the name alone, but is it really the kind of IPA with a mango aroma?
Hop BroIt really is. It's a Juicy IPA using Pacifica along with Krush, Mosaic, El Dorado, and Ekuanot in stages, at 7.0% and IBU 20. Because the layered hopping builds the aroma step by step, you get mango, pineapple, and stone fruit floating out beautifully.
MugiWhat? I thought the more hops you put in, the stronger it got, but that's not how it works. Building the aroma layer by layer feels a little like magic.
Hop BroExactly, it's about design, not just throwing things in. The next one, New Zealand Pilsner, is 5.0% with IBU 26 and uses Riwaka and NZ Cascade. It has the feel of an elegant NZ pils, with really clean notes of white wine, muscat, lychee, and grapefruit.
MugiHuh, I always pictured pilsners as lighter, but you can enjoy that much aroma too? Then what kind of beer is élan? Just seeing Belgian amber dubbel makes me full already!
Hop BroThat's the interesting part: it's a collaboration between FARMENTRY and Uchoten Brewing. Since it's a Belgian amber dubbel, the malt presence is the star, with notes like nuts, caramel, and raisins. It has malt depth, so it's not just aromatic, it really drinks with substance too.
MugiWow, that suddenly sounds like a grown-up flavor! Then maybe GRAPEEE goes even further. Grape skin and fermentation-derived character mean grape skin contact, right? That sounds amazing!
Hop BroRight, it's a grape skin contact saison made for bar NALU's 20th anniversary collaboration. The grape skin nuances and the saison's dry finish overlap, making this a lineup that's fun to compare side by side.
MugiWow, the same FARMENTRY can swing this far? It's the best! Dive into aroma with the IPA, reset with the pilsner, then finish with the saison, and I'd want to drink everything, not just tonight's one beer!
