orca Ginza Brewery previews watermelon sour and next month’s new beer
orca Ginza Brewery in Chuo, Tokyo posted its service hours for Sunday, August 30, 2026, and noted that its seasonal watermelon sour is nearing release. The brewery also said a new beer will join the taps next month.
Hop BroSomething perfect for the end of summer just popped up from a Ginza basement. On the last day of August, orca Ginza Brewery is teasing a watermelon sour and hinting at another new beer next month.
MugiWait, in a basement? That already sounds fun. A brewery restaurant in Ginza means they cook and brew on-site?
Hop BroExactly. orca is down in Ginza 8-11-12, pouring house beer made with Ginza brewing water. They have kept the in-house setup going since December 2015.
MugiWhoa! But unfiltered and unpasteurized sounds a little too science-lab for me. Should I be nervous?
Hop BroNot nervous, hungry. Skipping filtration leaves more flavor behind, and no heat treatment helps keep yeast-driven flavor and aroma lively.
MugiSo the beer is basically still flexing? And now a watermelon sour for August is finally showing up right at the buzzer?
Hop BroPretty much. A sour brings bright acidity, and with watermelon you get this clean late-summer vibe instead of candy sweetness. Then next month another beer should hit the taps.
MugiHold on, hit the taps sounds way too cool. In my head, somebody is doing emergency pipe work.
Hop BroThat just means it starts pouring on draft. On Sunday, August 30, they are open 1:00 to 9:00 p.m., and they even suggest an appetizer platter early or steak later.
MugiA light start and then steak at night? The phrase steak and a pint just activated my stomach immediately.
Hop BroThat food angle is the smart part. I want a first glass at lunch to catch the sour's snap, then maybe settle in for round two with dinner.
MugiNow I am fully sold. With a new-beer teaser on top, I seriously want to drink in Ginza tonight.
orca Ginza Brewery is a brewery restaurant located in the basement of Shogin Building in Ginza 8-11-12, Chuo, Tokyo. On its official site, the brewery says it makes in-house, unfiltered and unpasteurized craft beer with Ginza water, alongside natural wine and food pairings. The site also notes that the in-house brewing setup has been part of its pub model since December 2015.
In the Instagram post, the brewery announced Sunday, August 30 hours of 13:00 to 21:00. It said the August seasonal watermelon sour is about to arrive, while a new beer will be connected to the taps again next month.
The post also suggests pairing the beer with assorted appetizers earlier in the day or steak later in the evening. Rather than focusing only on the beer lineup, the message frames the visit around food and drink together. That fits orca’s positioning as a Ginza brewery restaurant where daytime drinking and full meals can both work naturally.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSomething perfect for the end of summer just popped up from a Ginza basement. On the last day of August, orca Ginza Brewery is teasing a watermelon sour and hinting at another new beer next month.
MugiWait, in a basement? That already sounds fun. A brewery restaurant in Ginza means they cook and brew on-site?
Hop BroExactly. orca is down in Ginza 8-11-12, pouring house beer made with Ginza brewing water. They have kept the in-house setup going since December 2015.
MugiWhoa! But unfiltered and unpasteurized sounds a little too science-lab for me. Should I be nervous?
Hop BroNot nervous, hungry. Skipping filtration leaves more flavor behind, and no heat treatment helps keep yeast-driven flavor and aroma lively.
MugiSo the beer is basically still flexing? And now a watermelon sour for August is finally showing up right at the buzzer?
Hop BroPretty much. A sour brings bright acidity, and with watermelon you get this clean late-summer vibe instead of candy sweetness. Then next month another beer should hit the taps.
MugiHold on, hit the taps sounds way too cool. In my head, somebody is doing emergency pipe work.
Hop BroThat just means it starts pouring on draft. On Sunday, August 30, they are open 1:00 to 9:00 p.m., and they even suggest an appetizer platter early or steak later.
MugiA light start and then steak at night? The phrase steak and a pint just activated my stomach immediately.
Hop BroThat food angle is the smart part. I want a first glass at lunch to catch the sour's snap, then maybe settle in for round two with dinner.
MugiNow I am fully sold. With a new-beer teaser on top, I seriously want to drink in Ginza tonight.
