CraftBeerSpot Hathor in Kyobashi opens three taps featuring ISEKADO, Minoh, and Shiga Kogen
CraftBeerSpot Hathor in Osaka’s Kyobashi announced three fresh taps: a crisp lager from ISEKADO, a honey saison from Minoh Beer, and a hop-forward House IPA Real Ale Ver. The lineup fits the pub’s 16-tap setup and smoked-food menu well.
Hop BroToday's headline is three fresh tappings at Craft Beer Spot Hathor in Kyobashi. Isekadoya, Minoh Beer, and Shiga Kogen Beer all landed on the same board.
MugiWait, three totally different vibes in one update? So this goes from easy first glass to serious hop mode?
Hop BroExactly. Isekadoya's Mugi no Manimani is a lager with a crisp mouthfeel, lime-and-lemon brightness, and that bready, biscuit-like malt character that makes a first pint disappear fast.
MugiCute name, serious beer... but floor malting sounds like somebody dropped the grain on the ground. What is that?
Hop BroNot quite, though I respect the chaos. Traditional malt handling means the grain is spread on a floor and managed during germination, which can give the malt a softer, more expressive character.
MugiOkay, then Minoh Beer's Honey Saison is the dessert beer, right? My brain heard honey and immediately ordered pancakes.
Hop BroThat's the trick, it's a not-too-sweet saison. You get the gentle honey aroma, but the finish stays light and clean, so it works with food instead of turning into syrup.
MugiAnd Shiga Kogen Beer's House IPA Real Ale sounds like some collector's edition release. What changes there?
Hop BroThe big thing is the real ale texture. Softer carbonation lets the hop depth come through, and with a 100% Maris Otter base plus 8% ABV, it stays shockingly refreshing for a strong IPA.
MugiHold on, the route is perfect. From lager to IPA is basically a self-guided beer field trip through Kyobashi.
Hop BroAnd Hathor is strong on smoked food pairings, so the roast, malt, and bitterness all lock together. Talking about it is already making me want the first pour.
MugiSame, I want a seat at Hathor right now. Start with Mugi no Manimani, drift into Honey Saison, then finish with House IPA and call it a very successful evening.
Today's taps
CraftBeerSpot Hathor, a beer pub in Osaka’s Kyobashi, added three new beers to the lineup. True to a house with 16 taps and smoked dishes, the selection ranges from a bright lager to a gentle honey saison and a bold IPA with plenty of hop character.
The lineup
- Mugi no Mani Mani / ISEKADO
A lager brewed with malt processed through traditional floor malting. It shows a fresh aroma that recalls lime and lemon, with floral and spicy notes layered on top. The body is light and crisp, while grainy bread-and-biscuit nuances add depth.
- Honey Saison / Minoh Beer
A saison made with unadulterated honey from apiaries in Minoh and Wakayama. Soft honey aromatics meet the style’s calm, airy character. It stays dry on the finish and avoids excessive sweetness, making it easy to pair with food.
- House IPA Real Ale Ver / Shiga Kogen Beer
A stronger version of the brewery’s flagship IPA, built on a 100 percent Maris Otter base and loaded with hops. It delivers a surprisingly refreshing profile for an 8 percent beer, and the real-ale version gives it another layer of appeal.
How it drinks
The three beers create a straightforward progression: start with the clean lager, move to the saison for aroma and texture, then finish with the IPA for a fuller hop impression. Hathor’s smoked food should also work well here, connecting malt, smoke, and hop bitterness in a natural way.
For drinkers who want to compare styles in one sitting, this is an easy tap update to note down. The mix is balanced, practical, and very much in line with a pub that likes to keep both beer and food in view.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's headline is three fresh tappings at Craft Beer Spot Hathor in Kyobashi. Isekadoya, Minoh Beer, and Shiga Kogen Beer all landed on the same board.
MugiWait, three totally different vibes in one update? So this goes from easy first glass to serious hop mode?
Hop BroExactly. Isekadoya's Mugi no Manimani is a lager with a crisp mouthfeel, lime-and-lemon brightness, and that bready, biscuit-like malt character that makes a first pint disappear fast.
MugiCute name, serious beer... but floor malting sounds like somebody dropped the grain on the ground. What is that?
Hop BroNot quite, though I respect the chaos. Traditional malt handling means the grain is spread on a floor and managed during germination, which can give the malt a softer, more expressive character.
MugiOkay, then Minoh Beer's Honey Saison is the dessert beer, right? My brain heard honey and immediately ordered pancakes.
Hop BroThat's the trick, it's a not-too-sweet saison. You get the gentle honey aroma, but the finish stays light and clean, so it works with food instead of turning into syrup.
MugiAnd Shiga Kogen Beer's House IPA Real Ale sounds like some collector's edition release. What changes there?
Hop BroThe big thing is the real ale texture. Softer carbonation lets the hop depth come through, and with a 100% Maris Otter base plus 8% ABV, it stays shockingly refreshing for a strong IPA.
MugiHold on, the route is perfect. From lager to IPA is basically a self-guided beer field trip through Kyobashi.
Hop BroAnd Hathor is strong on smoked food pairings, so the roast, malt, and bitterness all lock together. Talking about it is already making me want the first pour.
MugiSame, I want a seat at Hathor right now. Start with Mugi no Manimani, drift into Honey Saison, then finish with House IPA and call it a very successful evening.
