Hathor Taps Seven T.Y. Harbor Beers, from Kabosu Sour to Quad IPA
Craft Beer Spot Hathor in Osaka is pouring seven beers from T.Y. Harbor, spanning a Japanese citrus sour saison, a botanical IPA, hop-forward strong ales, and a quad IPA. The lineup offers a broad range of aromas, acidity, and intensity.
Hop BroCraft Beer Spot Hatohoru in Higashinoda-cho, Osaka, has seven T.Y. Harbor beers on tap. The range runs from tart and bright to seriously bold.
MugiSeven beers!? That’s basically a full tasting adventure! But as a beginner, I might get lost choosing my first glass.
Hop BroStart with “Aru no Kiwami! KABOSU.” Its refreshing kabosu tartness meets the lingering lift of Japanese Ibuki and Sorachi Ace hops.
MugiBeer with kabosu!? That sounds perfect for an autumn night! Pair it with grilled fish and I’ll suddenly feel very grown-up.
Hop BroAnother intriguing one is the Sour Saison. It gains acidity from sour yeast, then saison yeast is added—a two-yeast relay in the brew.
MugiWait, the yeasts are running a relay? What is sour yeast!? Even beer has player substitutions!
Hop BroIn simple terms, sour yeast creates tartness, while saison yeast brings a light, floral character. Together they make an Earl Grey-like aroma from Japanese bergamot.
MugiWow—an Earl Grey hint in beer sounds so fancy! I’d probably spend ages just smelling it before sipping.
Hop BroFor aromatic complexity, try the Botanical IPA: juniper berries and pink pepper make it a gin-inspired IPA. There’s also a Manirita-hopped Double IPA and the quadruple-strength Kimalu IPA.
MugiQuadruple strength!? Kimalu IPA needs caution! I’ll ease in with kabosu, you start with the Botanical IPA, and then we’ll toast together at Hatohoru!
Today’s tap list
Craft Beer Spot Hathor is serving seven beers from T.Y. Harbor, creating a varied lineup for craft beer drinkers. The selection moves from bright, refreshing acidity to herbal complexity and high-strength IPA character.
A highlight is Al no Kiwami! KABOSU, brewed with juicy kabosu citrus and Japanese hop varieties Ibuki and Sorachi Ace. Its clean citrus acidity and fresh, elegant finish give the beer a distinctly Japanese character and make it a good choice for a slow evening pour.
The Sour Saison is a hybrid style made by first souring the beer with sour yeast and then adding saison yeast. Japanese bergamot brings an Earl Grey-like aroma, adding a floral and tea-like dimension to the saison profile.
For a more layered aromatic experience, Botanical IPA uses botanicals including juniper berries and pink peppercorn, ingredients often associated with gin. The result is an infused IPA with a complex yet refreshing nose.
The lineup also includes Double IPA, featuring citrus and tropical aromas from the rare hop variety Manilita, as well as Kimaru IPA. The latter is a powerful quad IPA with an intense alcohol character, while hop keef, a hop essence, keeps its IBU comparatively low.
Extreme Chidoriasi completes the list. With its broad range of styles, the current selection at Hathor is well suited to a focused tasting flight or an unhurried evening at this Higashinoda-cho beer pub.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroCraft Beer Spot Hatohoru in Higashinoda-cho, Osaka, has seven T.Y. Harbor beers on tap. The range runs from tart and bright to seriously bold.
MugiSeven beers!? That’s basically a full tasting adventure! But as a beginner, I might get lost choosing my first glass.
Hop BroStart with “Aru no Kiwami! KABOSU.” Its refreshing kabosu tartness meets the lingering lift of Japanese Ibuki and Sorachi Ace hops.
MugiBeer with kabosu!? That sounds perfect for an autumn night! Pair it with grilled fish and I’ll suddenly feel very grown-up.
Hop BroAnother intriguing one is the Sour Saison. It gains acidity from sour yeast, then saison yeast is added—a two-yeast relay in the brew.
MugiWait, the yeasts are running a relay? What is sour yeast!? Even beer has player substitutions!
Hop BroIn simple terms, sour yeast creates tartness, while saison yeast brings a light, floral character. Together they make an Earl Grey-like aroma from Japanese bergamot.
MugiWow—an Earl Grey hint in beer sounds so fancy! I’d probably spend ages just smelling it before sipping.
Hop BroFor aromatic complexity, try the Botanical IPA: juniper berries and pink pepper make it a gin-inspired IPA. There’s also a Manirita-hopped Double IPA and the quadruple-strength Kimalu IPA.
MugiQuadruple strength!? Kimalu IPA needs caution! I’ll ease in with kabosu, you start with the Botanical IPA, and then we’ll toast together at Hatohoru!
