Yamabushi "taro" grand cru arrives at NUMBER 6, sold in a limited run of 6 bottles
At the beer pub NUMBER 6 in Koamicho, Nihonbashi, Tokyo, the collaboration brew "Barrel-Aged Yamabushi "taro" grand cru" from Shiga Kogen Beer x Minoh Beer will debut on March 18, 2026. The day’s tap list also features a diverse lineup from domestic breweries, including GOOD HOPS, Johana Brewery, and Inkhorn x Kyoto Brewing.
Hop BroToday’s featured news is a limited arrival at NUMBER 6! On March 18, "Barrel-Aged Yamabushi \"taro\" grand cru" is coming in, and there are only 6 bottles for in-store sale.
MugiWhat! Only 6 bottles!? That’s basically a rare-beer gacha!
Hop BroAnd the contents are amazing too, a collaboration between Shiga Kogen and Minoh. It’s a saison made with Hakuhou peaches, barrel-aged, then finished in a Bordeaux chateau barrel.
MugiWhat is that! What does "grand cru" even mean? It sounds powerful just from the name, and my vocabulary is turning into foam!
Hop BroRoughly speaking, it’s like a special-edition higher-end version. Even if the base is the same, the oak character from the barrel layers on top and makes it more complex and weighty.
MugiWow, and I heard today’s taps are gorgeous too! I’m getting the feeling it’s a paradise for side-by-side tasting!
Hop BroExactly. In addition to three beers from GOOD HOPS, there’s Johana Brewery’s "Mukino no Sakura" and Inkhorn x Kyoto Brewing’s "Jihishincho." It’s a day with an absurdly wide style range, and you can roam from Hazy IPA to ESB and Black IPA.
MugiWait, aren’t a West Coast Pilsner and an ESB on the same "bitter" team? My tongue is lost!
Hop BroThat’s what makes it fun. West Coast Pilsner is all about crispness, while ESB leans into malt richness. Because every glass changes the scenery, it should be easy to get hooked while relaxing in NUMBER 6’s calm space.
MugiI’ve decided, I want to toast right now! That rare bottle and the draft lineup are exactly what we need today!
Hop BroCompletely agree, let’s go check out the peach and oak finish. Let’s work through the taps too and drink our way through the front line of spring craft beer!
In a March 18 post, NUMBER 6, the beer pub in Koamicho, Nihonbashi, Chuo-ku, Tokyo, announced the arrival of Shiga Kogen Beer x Minoh Beer’s collaboration bottle, "Barrel-Aged Yamabushi "taro" grand cru," as a guest beer. In-store sales are limited to 6 bottles. It’s a bottle that works well whether you share it or take it home and spend time with it slowly.
The post describes the beer as "a saison made with peach (Hakuhou), barrel-aged, and then finished in a renowned Bordeaux chateau barrel." While it shares the same base as the earlier canned version, the oak character from the barrel is layered on top, giving it an even more complex and weighty impression.
The taps that day are not to be missed either. From GOOD HOPS in Iwate come three beers: "HAZY GOOD # 2," "The Season of Lupulin," and "Trinity." The lineup also includes Tokyo’s RIKRI BREWING "Pepperoni Quattro," Toyama’s Johana Brewery "Mukino no Sakura," and Inkhorn x Kyoto Brewing’s "Jihishincho," spanning styles such as Hazy IPA, IPA, West Coast Pilsner, ESB, Fruits Ale, and Black IPA.
True to NUMBER 6, where relaxed comparison tasting is easy, it’s a day to enjoy both the special feel of the bottle and the roaming appeal of the draft list. For beer lovers in the Ningyocho-Nihonbashi area who want to take in the current state of Japanese craft beer all at once, it’s an exceptionally dense lineup.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s featured news is a limited arrival at NUMBER 6! On March 18, "Barrel-Aged Yamabushi \"taro\" grand cru" is coming in, and there are only 6 bottles for in-store sale.
MugiWhat! Only 6 bottles!? That’s basically a rare-beer gacha!
Hop BroAnd the contents are amazing too, a collaboration between Shiga Kogen and Minoh. It’s a saison made with Hakuhou peaches, barrel-aged, then finished in a Bordeaux chateau barrel.
MugiWhat is that! What does "grand cru" even mean? It sounds powerful just from the name, and my vocabulary is turning into foam!
Hop BroRoughly speaking, it’s like a special-edition higher-end version. Even if the base is the same, the oak character from the barrel layers on top and makes it more complex and weighty.
MugiWow, and I heard today’s taps are gorgeous too! I’m getting the feeling it’s a paradise for side-by-side tasting!
Hop BroExactly. In addition to three beers from GOOD HOPS, there’s Johana Brewery’s "Mukino no Sakura" and Inkhorn x Kyoto Brewing’s "Jihishincho." It’s a day with an absurdly wide style range, and you can roam from Hazy IPA to ESB and Black IPA.
MugiWait, aren’t a West Coast Pilsner and an ESB on the same "bitter" team? My tongue is lost!
Hop BroThat’s what makes it fun. West Coast Pilsner is all about crispness, while ESB leans into malt richness. Because every glass changes the scenery, it should be easy to get hooked while relaxing in NUMBER 6’s calm space.
MugiI’ve decided, I want to toast right now! That rare bottle and the draft lineup are exactly what we need today!
Hop BroCompletely agree, let’s go check out the peach and oak finish. Let’s work through the taps too and drink our way through the front line of spring craft beer!
