Bibibi. in Daikanyama Spotlights Honjo Ginza Brewery
Daikanyama craft beer bar Bibibi. is featuring Honjo Ginza Brewery from Saitama. Founded by brewer Sho Nakata, the brewery combines Honjo’s distinctive hard water with locally made rice koji to create beers with rich malt character and a crisp finish.
Hop BroDaikanyama’s Bibibi. is pouring it now—let’s talk about Honjo Ginza Brewery!
MugiWait, we can drink a Honjo beer in Daikanyama?
Hop BroExactly. Brewer Sho Nakata trained in English-style brewing at Breston Ale Brewery.
MugiEnglish style? I’m picturing a gentleman raising his hat for a toast!
Hop BroNot far off in spirit. The focus is a classic malt-forward character with richness and toastiness.
MugiBut what about hard water? What does hard water do? We’re not drinking pebbles, right?!
Hop BroNo pebbles, promise! Its minerals bring out the malt and create a satisfyingly full body.
MugiWow—and every beer uses locally made rice koji? Koji is joining the beer party?
Hop BroThat’s the clever part: adding koji during brewing helps consistency and gives it a crisp, clean finish.
MugiRich malt but a sharp finish—a hearty yet lively beer sounds unfairly good!
Hop BroAnd Bibibi. is a welcoming standing bar where you can enjoy the brewer’s story too with each glass.
MugiHonjo water, rice koji, and Nakata’s craft—let’s toast in Daikanyama right now!
A classic beer shaped by Honjo
Bibibi., a craft beer bar in Daikanyama, is currently introducing Honjo Ginza Brewery as part of its brewery spotlight series.
The brewery was founded in Honjo, Saitama, by Sho Nakata, who studied traditional English-style brewing while working at the highly regarded Preston Ale Brewery in Tochigi. After Preston Ale Brewery closed in March 2020, Nakata established his own brewery in his hometown the following year.
Honjo Ginza Brewery uses the hard water characteristic of Honjo. According to Nakata, the water helps bring out the best qualities of the malt and gives the beer a substantial body. Another defining feature is the use of rice koji made in Honjo in every beer. Added during the brewing process, the koji helps stabilize quality and creates a notably clean, crisp finish.
The brewery’s beers combine a classical sensibility with local ingredients and a strong sense of place. Drinkers can expect malt-forward depth balanced by a refreshing finish, with the character of Honjo expressed through both the water and the rice koji.
Enjoy the brewer’s story at Bibibi.
Located in Daikanyama, Bibibi. is a welcoming standing beer bar where domestic craft beer is served alongside the stories of its makers. Its casual atmosphere makes it easy to stop in alone and explore beers from breweries across Japan.
At Bibibi., the beers of Honjo Ginza Brewery can be enjoyed not only as drinks, but also as an expression of Nakata’s brewing background and the character of his hometown.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroDaikanyama’s Bibibi. is pouring it now—let’s talk about Honjo Ginza Brewery!
MugiWait, we can drink a Honjo beer in Daikanyama?
Hop BroExactly. Brewer Sho Nakata trained in English-style brewing at Breston Ale Brewery.
MugiEnglish style? I’m picturing a gentleman raising his hat for a toast!
Hop BroNot far off in spirit. The focus is a classic malt-forward character with richness and toastiness.
MugiBut what about hard water? What does hard water do? We’re not drinking pebbles, right?!
Hop BroNo pebbles, promise! Its minerals bring out the malt and create a satisfyingly full body.
MugiWow—and every beer uses locally made rice koji? Koji is joining the beer party?
Hop BroThat’s the clever part: adding koji during brewing helps consistency and gives it a crisp, clean finish.
MugiRich malt but a sharp finish—a hearty yet lively beer sounds unfairly good!
Hop BroAnd Bibibi. is a welcoming standing bar where you can enjoy the brewer’s story too with each glass.
MugiHonjo water, rice koji, and Nakata’s craft—let’s toast in Daikanyama right now!
