DAIKANYAMA SORYO BEER to Launch at Bibibi. in Daikanyama on September 19
Daikanyama craft beer bar Bibibi. will begin serving DAIKANYAMA SORYO BEER, a collaboration with the Daikanyama Shopping Association, on September 19. Brewed with cacao husks from a local chocolatier, the 4.5% Weizen is designed to evoke white chocolate.
Hop BroAt Daikanyama’s Bibibi., DAIKANYAMA SORYO BEER taps on September 19. It’s a city-made pint worth talking about!
MugiWhat! The name already sounds so Daikanyama. Is this an extra-stylish limited beer?
Hop BroIt was created by Bibibi. and the Daikanyama Shopping Association. It’s a light, easy Weizen, built around wheat’s soft texture.
MugiWeizen—I hear it everywhere, but what is it? Is it simply a beer made with wheat?
Hop BroPretty much! It uses wheat malt too, which often brings a pillowy feel and banana- or clove-like notes. Think soft and friendly drinking.
MugiOoh, that already sounds approachable! But it says cacao husks are used too. Are those cacao’s cousins?
Hop BroVery close. Cacao husks are the outer skins of cacao beans. They are used as an adjunct after chocolate-making at LA BASE de Chez Lui.
MugiSomething that might have been discarded becomes beer? That’s an upcycled beer moment! Will it taste like chocolate?
Hop BroRather than a heavy chocolate beer, it uses the husks as an accent and aims for a white-chocolate-like aroma alongside Weizen’s brightness.
MugiWhite-chocolate vibes at just 4.5% ABV! That sounds great with food—and friendly for craft-beer newcomers!
Hop BroExactly. From September 19, Bibibi. will serve it on draft and in bottles, with participating association shops following in turn.
MugiA beer connecting the neighborhood, chocolatier, and beer bar near Daikanyama Station—amazing! Let’s go toast there, Hop Bro!
Hop BroAbsolutely. Let’s taste the cacao aroma and soft wheat character with a Daikanyama cheers!
Daikanyama craft beer bar Bibibi. will begin serving DAIKANYAMA SORYO BEER, an original collaboration with the Daikanyama Shopping Association, on September 19, 2026.
The beer’s defining ingredient is cacao husk, the outer skin of cacao beans produced during chocolate manufacturing at LA BASE de Chez Lui, a chocolatier in Daikanyama. The material is repurposed as an ingredient rather than discarded, making the beer an upcycled project rooted in the neighborhood. Its label carries the phrase “Upcycled beer, made with cacao husks.”
DAIKANYAMA SORYO BEER is brewed in the Weizen style. Its soft wheat-beer character is combined with the accent of cacao husks, with a flavor profile designed to suggest white chocolate. At 4.5% ABV, it is a relatively light beer that should work well with food or as an approachable introduction to craft beer.
From September 19, the beer will be available both on draft and in bottles at Bibibi., as well as at participating businesses belonging to the Daikanyama Shopping Association. The project connects a local beer bar, a neighborhood association, and a chocolatier through a single glass.
Bibibi. is located in Daikanyama-cho, Shibuya, close to Daikanyama Station. Known for presenting craft beer together with the stories behind its makers and ingredients, the bar offers an ideal setting to explore how the aroma of cacao husks meets the light, refreshing character of a Weizen.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Daikanyama’s Bibibi., DAIKANYAMA SORYO BEER taps on September 19. It’s a city-made pint worth talking about!
MugiWhat! The name already sounds so Daikanyama. Is this an extra-stylish limited beer?
Hop BroIt was created by Bibibi. and the Daikanyama Shopping Association. It’s a light, easy Weizen, built around wheat’s soft texture.
MugiWeizen—I hear it everywhere, but what is it? Is it simply a beer made with wheat?
Hop BroPretty much! It uses wheat malt too, which often brings a pillowy feel and banana- or clove-like notes. Think soft and friendly drinking.
MugiOoh, that already sounds approachable! But it says cacao husks are used too. Are those cacao’s cousins?
Hop BroVery close. Cacao husks are the outer skins of cacao beans. They are used as an adjunct after chocolate-making at LA BASE de Chez Lui.
MugiSomething that might have been discarded becomes beer? That’s an upcycled beer moment! Will it taste like chocolate?
Hop BroRather than a heavy chocolate beer, it uses the husks as an accent and aims for a white-chocolate-like aroma alongside Weizen’s brightness.
MugiWhite-chocolate vibes at just 4.5% ABV! That sounds great with food—and friendly for craft-beer newcomers!
Hop BroExactly. From September 19, Bibibi. will serve it on draft and in bottles, with participating association shops following in turn.
MugiA beer connecting the neighborhood, chocolatier, and beer bar near Daikanyama Station—amazing! Let’s go toast there, Hop Bro!
Hop BroAbsolutely. Let’s taste the cacao aroma and soft wheat character with a Daikanyama cheers!
