Four NAMI NO OTO BREWING beers have arrived at Nomimono-ya, including a melon IPA and a low-alcohol ale
Nomimono-ya in Busshozan-cho, Takamatsu City, announced new arrivals from NAMI NO OTO BREWING. Four beers are on the lineup, including an IPA made with Awaji Island melon and a low-alcohol ale that makes you want to pair it with food.
Hop BroThe news that four beers have arrived at Nomimono-ya in Busshozan-cho, Takamatsu City is great, right? It’s a new release from NAMI NO OTO BREWING, with everything from a melon IPA to a low-alcohol beer.
MugiWhoa! Four kinds all at once? And melon and rice too? I’m already hungry just reading the beer descriptions!
Hop BroFirst up is `circle`, a juicy IPA w/melon that uses a ton of Awaji Island Melon®. The sweet fruitiness is layered with hop aroma, and the post even recommended pairing it with prosciutto.
MugiWhat even is a juicy IPA! Juicy like juice? A beer that tastes like melon feels a little unfair, doesn’t it?
Hop BroPut simply, it’s an IPA that brings out hop-derived aroma strongly while softening the mouthfeel. Add the aroma of Awaji Island Melon® on top of that, and you get something that balances dessert-like appeal with true beer character.
Mugi`old rookie3` sounds interesting too! 3.0% low alcohol means I could drink it in the daytime, and the name kind of makes it sound beginner-friendly too!
Hop BroThis is a DDH sake yeast ale made with rice called "Yumemusubi" from farm studio in Awaji City. It’s fermented and aged at low temperature with sake yeast, then paired with tropical-style hops, so it’s light but still has plenty of aroma.
MugiDDH, sake yeast, long aging... that’s a lot of information! Tropical-style hops make it sound like a trip to the tropics before you even take a sip!
Hop Bro`LAUGHIN'` is a fruits sour IPA made with passion fruit from Chokeiji Farm. Because fresh fruit is layered onto wort that has been lactic-acid fermented, the acidity and aroma really pop.
MugiHaving `WEEKENDERS` too is strong! Rice sweetness plus a crisp fruity aroma sounds like the kind of beer you want before heading to a festival!
Hop BroAnd the fact that it’s a collaboration brew with ARIFUJI WEEKENDERS 2026 is especially exciting. In the renovated old-house Nomimono-ya, being able to taste beers like this alongside craft sake and mead, while feeling the connection between ingredients and place, is hard to beat.
MugiYeah, this is definitely the kind of beer you’d want to drink in Busshozan! I want to line up all four, starting with `circle`, and compare them slowly one by one!
At the beer pub "Nomimono-ya" in Busshozan-cho, Takamatsu City, new arrivals from NAMI NO OTO BREWING were announced on Instagram. Inside the renovated traditional house, more than 600 kinds of craft beer line the shelves, and the shop's appeal is that the manager recommends beers based on your mood and what you're eating.
Four beers were introduced this time. First is `circle`, which reportedly uses a generous amount of "Awaji Island Melon®" from &my FARM on Awaji Island. The style is juicy IPA w/melon, designed so the sweet fruitiness of melon is layered with hop flavor. The post also notes that it "would go great with prosciutto," making it easy to imagine pairing it with a lightly salted snack.
Next, `old rookie3` was introduced as a DDH sake yeast ale in the Awaji Island new rice series. It uses the rice "Yumemusubi" grown at farm studio in Awaji City, then undergoes long, low-temperature fermentation and aging with sake yeast, along with hops that have tropical-fruit-like aromas. With an alcohol content of 3.0%, it is also notable for being light and easy to drink.
The third beer, `LAUGHIN'`, is a fruits sour IPA made with passion fruit from Chokeiji Farm. It is described as being made by combining fresh fruit with wort that has undergone lactic acid fermentation, followed by secondary fermentation and maturation, with tropical aroma and bright acidity as the highlights.
The last one, `WEEKENDERS`, is a rice IPA made with rice from farm studio. It combines the gentle flavor of rice with a clean, fruity hop aroma, and is being presented as a collaboration brew with the outdoor festival "ARIFUJI WEEKENDERS 2026" in Sanda City, Hyogo Prefecture.
Nomimono-ya is a shop that carries not only craft beer but also craft mead, craft sake, craft gin, and specialty coffee. In the calm atmosphere of Busshozan, it seems like the perfect place to slowly enjoy beers like these, where the connection to ingredients is easy to feel.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe news that four beers have arrived at Nomimono-ya in Busshozan-cho, Takamatsu City is great, right? It’s a new release from NAMI NO OTO BREWING, with everything from a melon IPA to a low-alcohol beer.
MugiWhoa! Four kinds all at once? And melon and rice too? I’m already hungry just reading the beer descriptions!
Hop BroFirst up is `circle`, a juicy IPA w/melon that uses a ton of Awaji Island Melon®. The sweet fruitiness is layered with hop aroma, and the post even recommended pairing it with prosciutto.
MugiWhat even is a juicy IPA! Juicy like juice? A beer that tastes like melon feels a little unfair, doesn’t it?
Hop BroPut simply, it’s an IPA that brings out hop-derived aroma strongly while softening the mouthfeel. Add the aroma of Awaji Island Melon® on top of that, and you get something that balances dessert-like appeal with true beer character.
Mugi`old rookie3` sounds interesting too! 3.0% low alcohol means I could drink it in the daytime, and the name kind of makes it sound beginner-friendly too!
Hop BroThis is a DDH sake yeast ale made with rice called "Yumemusubi" from farm studio in Awaji City. It’s fermented and aged at low temperature with sake yeast, then paired with tropical-style hops, so it’s light but still has plenty of aroma.
MugiDDH, sake yeast, long aging... that’s a lot of information! Tropical-style hops make it sound like a trip to the tropics before you even take a sip!
Hop Bro`LAUGHIN'` is a fruits sour IPA made with passion fruit from Chokeiji Farm. Because fresh fruit is layered onto wort that has been lactic-acid fermented, the acidity and aroma really pop.
MugiHaving `WEEKENDERS` too is strong! Rice sweetness plus a crisp fruity aroma sounds like the kind of beer you want before heading to a festival!
Hop BroAnd the fact that it’s a collaboration brew with ARIFUJI WEEKENDERS 2026 is especially exciting. In the renovated old-house Nomimono-ya, being able to taste beers like this alongside craft sake and mead, while feeling the connection between ingredients and place, is hard to beat.
MugiYeah, this is definitely the kind of beer you’d want to drink in Busshozan! I want to line up all four, starting with `circle`, and compare them slowly one by one!
