HOP MAN in Chigasaki has added a new guest beer to its taps: Isekadoya Beer’s "Namakaku Smoke Oyster Stout." Brewed in collaboration with NAMACHA n Brewing, it builds on ISEKADO’s seasonal oyster stout and layers in a smoked character.

The recipe is clearly aimed at drinkability in a pub setting. Bitterness is kept modest, while the balance is shaped through hop selection and roasted malts. The brewery notes that it uses hops matured for seven years, with roast barley and black malt kept relatively restrained. A higher proportion of oats adds a silky mouthfeel and a fuller body, while London Ale III contributes to a rounded residual sweetness.

The flavor concept points toward the mood of Islay whisky, though the smoke comes from a more orthodox approach rather than peat. That gives the beer a mineral, sea-like edge alongside roasted notes and a layered depth that unfolds as you drink. In a place like HOP MAN, where the tap list changes day by day, this is the kind of guest beer that rewards slow sipping.