Nomimonoya in Takamatsu adds four new Nara Brewing beers, led by KUSANAGI
Nomimonoya, a beer pub in Busshozan, Takamatsu, has added four new beers from Nara Brewing. The lineup spans a Belgian wit, a hoppy pilsner, a collab Keller Pils, and a gose made with Awaji daidai.
Hop BroToday it's all about four fresh Nara Brewing pours at Nomimonoya in Takamatsu. KUSANAGI, KIP, TYPHINA, and HOORAY! make a lineup with real range.
MugiWhat, four beers, four moods? Those names already sound dramatic. Which one do I start with?
Hop BroI'd open with KUSANAGI, a Belgian wit. It uses Suruga Elegant citrus from Shizuoka and coriander from Bulgaria, so you get soft banana notes, bright citrus, and a little anise-like lift.
MugiWait, that anise thing? That sounds like a wizard's tasting note. What does it actually feel like when you drink it?
Hop BroBasically it's a sweet spice note. The wheat gives it a smooth texture too, so it stays fragrant and lively without getting heavy, which makes it easy to pair with food.
MugiOhh! Then what about KIP? A hop-forward pilsner sounds like a crisp lager wearing sunglasses.
Hop BroThat's pretty close. The key is wet-hop freshness. Motueka, Hallertau Blanc, and Saaz bring lime and lemon vibes, and the beer changes expression as it warms a little.
MugiIt changes with temperature? Beer chameleon energy. Also, what even is a Keller Pils, some pilsner trained in a cave?
Hop BroClose, but no. Think gentle unfiltered bitterness. TYPHINA, the VERTERE collab Keller Pils, pours pale gold with honey-like aroma, soft carbonation, and a super easy finish.
MugiAnd HOORAY! is calling me already. Awaji citrus and salt in a 4.0% gose sounds like summer just kicked the door open.
Hop BroExactly. I'm aiming for the June 13 daytime slot at Nomimonoya. That's 12:00-16:00, while June 9, 11, and 18 are 17:00-20:00, which is perfect for a four-beer comparison.
MugiLocked in. A Takamatsu tasting run that starts fluffy with KUSANAGI and snaps shut with HOORAY!? Yeah, you're coming with me.
Nomimonoya, a beer pub in the Busshozan neighborhood of Takamatsu, has received a fresh lineup from Nara Brewing. The post highlights four beers with very different profiles, ranging from food-friendly refreshment to bottles that invite slower, more attentive sipping.
The lineup
- KUSANAGI is a Belgian wit brewed with Suruga Elegant citrus from Shizuoka and coriander from Bulgaria. The beer leans into gentle banana notes, bright citrus, and an anise-like nuance, with a smooth wheat-driven mouthfeel.
- KIP is a hoppy pilsner brewed with Motueka, Hallertau Blanc, and Saaz. It brings lime and lemon aromatics, plus a fresh green character from wet hopping, and shifts subtly as the temperature rises.
- TYPHINA is a Keller Pils collaboration with VERTERE. It pours a pale golden color, shows a honey-like aroma, and finishes with soft carbonation and a light, unfiltered bitterness.
- HOORAY! is a gose brewed with Awaji daidai and salt. Citrus brightness, gentle acidity, and a clean salty finish make it an easy-drinking option at 4.0% ABV.
The beers are scheduled for June 9, 11, 13, and 18. On June 13 the serving window is 12:00-16:00; the other dates are 17:00-20:00. For beer drinkers in Takamatsu, this is a good chance to sample a wide range of styles in a relaxed beer-pub setting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday it's all about four fresh Nara Brewing pours at Nomimonoya in Takamatsu. KUSANAGI, KIP, TYPHINA, and HOORAY! make a lineup with real range.
MugiWhat, four beers, four moods? Those names already sound dramatic. Which one do I start with?
Hop BroI'd open with KUSANAGI, a Belgian wit. It uses Suruga Elegant citrus from Shizuoka and coriander from Bulgaria, so you get soft banana notes, bright citrus, and a little anise-like lift.
MugiWait, that anise thing? That sounds like a wizard's tasting note. What does it actually feel like when you drink it?
Hop BroBasically it's a sweet spice note. The wheat gives it a smooth texture too, so it stays fragrant and lively without getting heavy, which makes it easy to pair with food.
MugiOhh! Then what about KIP? A hop-forward pilsner sounds like a crisp lager wearing sunglasses.
Hop BroThat's pretty close. The key is wet-hop freshness. Motueka, Hallertau Blanc, and Saaz bring lime and lemon vibes, and the beer changes expression as it warms a little.
MugiIt changes with temperature? Beer chameleon energy. Also, what even is a Keller Pils, some pilsner trained in a cave?
Hop BroClose, but no. Think gentle unfiltered bitterness. TYPHINA, the VERTERE collab Keller Pils, pours pale gold with honey-like aroma, soft carbonation, and a super easy finish.
MugiAnd HOORAY! is calling me already. Awaji citrus and salt in a 4.0% gose sounds like summer just kicked the door open.
Hop BroExactly. I'm aiming for the June 13 daytime slot at Nomimonoya. That's 12:00-16:00, while June 9, 11, and 18 are 17:00-20:00, which is perfect for a four-beer comparison.
MugiLocked in. A Takamatsu tasting run that starts fluffy with KUSANAGI and snaps shut with HOORAY!? Yeah, you're coming with me.
