THE FARMHOUSE to Open July 24-26, Highlighting Shinshu Heion and HOUSE LAGER2.02 Kimonishiki
THE FARMHOUSE in Yamanouchi, Nagano will be open for three days, from Friday, July 24 through Sunday, July 26, from 11:00 to 18:00. The post highlights Shiga Kogen Beer releases including Shinshu Heion, HOUSE LAGER2.02 Kimonishiki, and barrel-aged Yamabushi spelt, along with this week's bar food.
Hop BroI want to talk about this weekend’s update from THE FARMHOUSE in Kanbayashi Onsen. They’re open July 24 to 26, from 11:00 a.m. to 6:00 p.m., which is a very solid excuse for a detour.
MugiDaytime beer in a hot spring area sounds unbeatable! Hearing three days only makes me want to clear my schedule immediately!
Hop BroWhat makes it strong is that it’s run directly by Tamamura Honten, so you can follow Shiga Kogen Beer and Yamabushi in one stop. As a beer pub, that’s a pretty luxurious setup.
MugiWait, beer has a “setup” now too!? But the name alone got me, Shinshu Heion sounds like I can already see the scenery!
Hop BroAnd they’re also featuring HOUSE LAGER2.02 Kinmonnishiki, which is basically their house lager. Kinmonnishiki is a Nagano rice variety, and it can show a clean drinkability while still letting the grain character stand out.
MugiHold on, grain character stands out? Why does that sound like the malt is posing for a portrait!?
Hop BroIt just means the core flavor feels clear and easy to notice. Then there’s barrel-aged Yamabushi spelt, and the barrel aging adds woody aroma and extra depth that slowly opens up.
MugiThat sounds so fancy, like something from the wine world! But what is spelt? It sounds like a spell, and I’m going to trip over it when I order!
Hop BroSpelt is an ancient grain, and it often brings a rustic, slightly spicy expression. That’s why this is a great tasting lineup: you can drink it lightly or follow how it changes as the temperature rises.
MugiAnd if they’ve got this week’s bar food too, then this is not a side stop, it’s the destination! Beer with food instantly turns into my two-or-three-pint plan!
Hop BroFor a weekend heading toward Shiga Kogen, getting to try beers like these in a quiet setting is a pretty good way to spend time. As a Kanbayashi Onsen stop, it sounds extremely well put together.
MugiThen it’s settled: start with the lager, finish with the barrel-aged one, and get all reflective at the end. I want a glass now!
THE FARMHOUSE, located in Yamanouchi, Nagano, will be open for three days from Friday, July 24 through Sunday, July 26, with service from 11:00 to 18:00. As a taproom run directly by Tamamura Honten, it offers a chance to enjoy the Shiga Kogen Beer and Yamabushi lines in one place.
The post points to the following recent releases:
- Shinshu Heion
- HOUSE LAGER2.02 Kimonishiki
- Barrel-aged Yamabushi spelt
These beers are the kind that make differences in malt character, spice notes, and barrel-driven depth easy to notice. They invite slow comparison, whether you want something crisp and easygoing or something with more layered flavor.
Set in the quieter area around Kaminoba in Yamanouchi, THE FARMHOUSE pairs its beer with this week's bar food as well. For anyone heading toward the Shiga Kogen area on the weekend, it is a practical stop for both beer-first visits and relaxed food-and-drink breaks.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about this weekend’s update from THE FARMHOUSE in Kanbayashi Onsen. They’re open July 24 to 26, from 11:00 a.m. to 6:00 p.m., which is a very solid excuse for a detour.
MugiDaytime beer in a hot spring area sounds unbeatable! Hearing three days only makes me want to clear my schedule immediately!
Hop BroWhat makes it strong is that it’s run directly by Tamamura Honten, so you can follow Shiga Kogen Beer and Yamabushi in one stop. As a beer pub, that’s a pretty luxurious setup.
MugiWait, beer has a “setup” now too!? But the name alone got me, Shinshu Heion sounds like I can already see the scenery!
Hop BroAnd they’re also featuring HOUSE LAGER2.02 Kinmonnishiki, which is basically their house lager. Kinmonnishiki is a Nagano rice variety, and it can show a clean drinkability while still letting the grain character stand out.
MugiHold on, grain character stands out? Why does that sound like the malt is posing for a portrait!?
Hop BroIt just means the core flavor feels clear and easy to notice. Then there’s barrel-aged Yamabushi spelt, and the barrel aging adds woody aroma and extra depth that slowly opens up.
MugiThat sounds so fancy, like something from the wine world! But what is spelt? It sounds like a spell, and I’m going to trip over it when I order!
Hop BroSpelt is an ancient grain, and it often brings a rustic, slightly spicy expression. That’s why this is a great tasting lineup: you can drink it lightly or follow how it changes as the temperature rises.
MugiAnd if they’ve got this week’s bar food too, then this is not a side stop, it’s the destination! Beer with food instantly turns into my two-or-three-pint plan!
Hop BroFor a weekend heading toward Shiga Kogen, getting to try beers like these in a quiet setting is a pretty good way to spend time. As a Kanbayashi Onsen stop, it sounds extremely well put together.
MugiThen it’s settled: start with the lager, finish with the barrel-aged one, and get all reflective at the end. I want a glass now!
