Bar Fiddich Taps Minoh Beer’s 'Japanese Peach Weizen - Wase Ver.'
Bar Fiddich, a beer pub in Minamiichi-cho, Nara, has tapped Minoh Beer’s seasonal 'Japanese Peach Weizen - Wase Ver.' The lineup also includes 'Hi-Kara Pils,' offering a contrast between a peach-driven wheat beer and a crisp Italian-style pilsner.
Hop BroNara just got a great tap update: at Bar Fiddich, Kokusan Momo Weizen is on, and Minoh Beer's High Color Pils is there too for a side-by-side tasting.
MugiWhat! Peach weizen already sounds unfairly good. And there's a pilsner too? I need a spare mouth.
Hop BroHere's the good part: they used Arakawa peaches from Hachihata Farm in Wakayama, and fresh peaches turned puree went straight into the beer. That's serious seasonal treatment.
MugiWhoa! But what exactly is weizen yeast? And "early harvest" makes the peach sound like an intern.
Hop BroWeizen is a soft wheat beer, and the yeast throws clove-and-banana notes. Early-harvest peaches are gentler in aroma, but elegant and really juicy.
MugiWait, peach plus banana plus clove? My nose is about to become a fruit department. Is it super sweet?
Hop BroThat's the neat part. You get ester-driven aroma, but the sweetness stays restrained and it still drinks like beer, not peach juice.
MugiThen what about High Color Pils? Italian pilsner and dry hopping just hit me like a jargon combo.
Hop BroHigh Color Pils layers German noble hops in the kettle and again during fermentation, giving refined hop aroma with light bitterness and a clean finish. Dry hop just means adding hops later to boost aroma.
MugiOhhh, so one is soft and peachy, and the other has a crisp finish. That's like putting two opposite personalities on the same stage.
Hop BroExactly, and Bar Fiddich is the kind of calm Nara beer pub where that comparison shines. It's also 10 liters each only, so this is properly limited.
MugiThen I'm in. I want peach first, pils second and I want it at the counter like I know what I'm doing.
Hop BroThat order is correct, no notes. The ideal tasting flight is mellow peach up front, then a sharp pils to close it out.
Two guest beers on tap
Bar Fiddich in Nara’s Minamiichi-cho has announced two guest beers from Minoh Beer. The featured pour is the seasonal 'Japanese Peach Weizen - Wase Ver.' According to the post, it uses 'Arakawa no Momo' peaches from Hachiki Farm in Wakayama, with freshly harvested fruit carefully puréed by hand.
A weizen built around peach aromatics
The beer is described as combining clove- and banana-like aromas from the weizen yeast with the bright, juicy aroma of peach. The body is soft, sweetness is kept in check, and the finish aims to stay refreshing and beer-like. As the first release in the peach series, the Wase variety is said to be more restrained on the nose, but elegant and fresh in flavor.
The second beer: Hi-Kara Pils
Also available is Minoh Beer’s 'Hi-Kara Pils.' It is an Italian-style pilsner brewed with generous use of German noble hops, both during the brew and through dry hopping in fermentation. The result is said to offer a soft malt profile, refined hop aroma, light bitterness, and a clean, satisfying finish.
Why it fits Bar Fiddich
Bar Fiddich is a compact, counter-focused beer pub in central Nara, a setting that suits careful tasting and side-by-side comparisons. With these two limited guest beers poured in 10-liter kegs, the bar is offering a neat snapshot of Minoh Beer’s range: one glass built on peach and wheat softness, the other on hop precision and clarity. For beer drinkers, that contrast is the point.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNara just got a great tap update: at Bar Fiddich, Kokusan Momo Weizen is on, and Minoh Beer's High Color Pils is there too for a side-by-side tasting.
MugiWhat! Peach weizen already sounds unfairly good. And there's a pilsner too? I need a spare mouth.
Hop BroHere's the good part: they used Arakawa peaches from Hachihata Farm in Wakayama, and fresh peaches turned puree went straight into the beer. That's serious seasonal treatment.
MugiWhoa! But what exactly is weizen yeast? And "early harvest" makes the peach sound like an intern.
Hop BroWeizen is a soft wheat beer, and the yeast throws clove-and-banana notes. Early-harvest peaches are gentler in aroma, but elegant and really juicy.
MugiWait, peach plus banana plus clove? My nose is about to become a fruit department. Is it super sweet?
Hop BroThat's the neat part. You get ester-driven aroma, but the sweetness stays restrained and it still drinks like beer, not peach juice.
MugiThen what about High Color Pils? Italian pilsner and dry hopping just hit me like a jargon combo.
Hop BroHigh Color Pils layers German noble hops in the kettle and again during fermentation, giving refined hop aroma with light bitterness and a clean finish. Dry hop just means adding hops later to boost aroma.
MugiOhhh, so one is soft and peachy, and the other has a crisp finish. That's like putting two opposite personalities on the same stage.
Hop BroExactly, and Bar Fiddich is the kind of calm Nara beer pub where that comparison shines. It's also 10 liters each only, so this is properly limited.
MugiThen I'm in. I want peach first, pils second and I want it at the counter like I know what I'm doing.
Hop BroThat order is correct, no notes. The ideal tasting flight is mellow peach up front, then a sharp pils to close it out.
