Takao Beer Releases a <B E E R> Post on Instagram, Sharing Takao's Seasonal Feel
Takao Beer, brewed in Hachioji, Tokyo, has published an Instagram post titled <B E E R>. The post says little, but it is drawing attention as a form of communication typical of the company, which captures the seasonal atmosphere at the foot of Mt. Takao.
Hop BroTakao Beer has put out a post on Instagram, and that kind of leaving room in the post is exactly what they do so well.
MugiWait, it gets attention even though there isn’t much beer info!? So it’s a way of showing things that makes you curious?
Hop BroExactly. It’s the kind of communication you’d expect from Takao Beer, which started in 2017 at the foot of Mt. Takao in Hachioji, Tokyo.
MugiOh, so it’s not just stylish, it really has a sense of place. It feels like it has a lot of Takao-ness!
Hop BroAnd they don’t just use malt and hops either, they also use fruit, spices, and even yeast. They’re real masters of local ingredients.
MugiWait, even the yeast!? What’s different about that, does it show the maker’s personality?
Hop BroIt does. It changes the character of fermentation, so it affects the aroma and mouthfeel, and their circular system of turning spent grain into compost or feed is interesting too.
MugiWow, it all connects even after you drink it! Good for the environment too is a pretty strong selling point.
Hop BroTheir bases are the KO52 TAKAO taproom and the brewery in Shimogatacho, and being able to drink fresh beer two minutes from Takao Station’s south exit is a big advantage too.
MugiNow I want to drink in the atmosphere of the season too! A drink at the foot of the mountain must be amazing.
Hop BroI’m curious about their next post too, and tonight is the kind of thing that makes you want to have a drink while thinking about Takao.
On April 25, 2026, Takao Beer published an Instagram post titled <B E E R>. The post itself offers few details, but the restrained, leave-some-space presentation is not unusual for the company.
Takao Beer is a local brewery launched in 2017 at the foot of Mt. Takao in Hachioji, Tokyo. On its official website, the company says it uses not only malt and hops, but also fruit, spices, yeast, and other ingredients, actively incorporating raw materials from the surrounding area that let the faces behind the production be seen. It also emphasizes a circular brewing model that reduces environmental impact by reusing spent grain from the brewing process as compost or feed.
It currently operates out of two bases: KO52 Brewery & Taproom inside KO52 TAKAO, and Ongata Brewery in Shimogatacho. The former is located two minutes on foot from the south exit of Takao Station and serves as a place where freshly brewed beer can be enjoyed. Ongata Brewery, on the other hand, is a production site and does not accept general visitors.
This <B E E R> post is not one that puts a specific product name or release information front and center, but it once again conveys Takao Beer’s approach to making beer every day in a town at the foot of the mountains. Given the company’s emphasis on ingredients and its sense of distance from the land, attention will likely turn to its next move as the seasons change.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroTakao Beer has put out a post on Instagram, and that kind of leaving room in the post is exactly what they do so well.
MugiWait, it gets attention even though there isn’t much beer info!? So it’s a way of showing things that makes you curious?
Hop BroExactly. It’s the kind of communication you’d expect from Takao Beer, which started in 2017 at the foot of Mt. Takao in Hachioji, Tokyo.
MugiOh, so it’s not just stylish, it really has a sense of place. It feels like it has a lot of Takao-ness!
Hop BroAnd they don’t just use malt and hops either, they also use fruit, spices, and even yeast. They’re real masters of local ingredients.
MugiWait, even the yeast!? What’s different about that, does it show the maker’s personality?
Hop BroIt does. It changes the character of fermentation, so it affects the aroma and mouthfeel, and their circular system of turning spent grain into compost or feed is interesting too.
MugiWow, it all connects even after you drink it! Good for the environment too is a pretty strong selling point.
Hop BroTheir bases are the KO52 TAKAO taproom and the brewery in Shimogatacho, and being able to drink fresh beer two minutes from Takao Station’s south exit is a big advantage too.
MugiNow I want to drink in the atmosphere of the season too! A drink at the foot of the mountain must be amazing.
Hop BroI’m curious about their next post too, and tonight is the kind of thing that makes you want to have a drink while thinking about Takao.