Nomimono-ya Gets 4 New Arrivals from Atsumi Peninsula Brewing: KAIMARAMA, WANAKA, IRAGO, and ROTOROA
Atsumi Peninsula Brewing’s new arrivals have landed at the beer pub Nomimono-ya in Busshozan-cho, Takamatsu City, Kagawa. On Instagram, four labels suited for prepping for SBM are introduced: a salt-based Hazy, an herb-crafted Gruit, a malt-forward Pub Ale, and a wheat-based Hefeweizen.
Hop BroFour new arrivals at Takamatsu’s beer pub Nomimono-ya is a pretty bold lineup. Being able to compare Atsumi Peninsula Brewing’s character all at once is exciting.
MugiWhoa, all four are totally different styles? If they were lined up like that, I’d probably freeze up trying to decide where to start!
Hop BroThe one that really stands out first is KAIMARAMA SALTY HAZY. It’s a Hazy that combines salt from Irago Onsen with amanasu peel to bring together saltiness, citrus, and hops.
MugiWait, a Hazy with salt? What even is that! Something salty and fruity at the same time makes my head spin!
Hop BroThat’s what makes it interesting. The salt sharpens the flavor, and the amanasu peel lifts the aroma. In practice, it isn’t overly salty; it’s a glass aimed at a balance of saltiness and citrus.
MugiOhh, now I’m curious about the next one, WANAKA Modern Gruit too! Gruit means it doesn’t use hops, right?
Hop BroExactly, it’s an experimental hop-free beer. They layer chamomile, rosemary, osmanthus, lemon verbena, and juniper berries to create a gentle but complex aroma. And it won Gold and Category Champion at IBC 2025.
MugiWow, just hearing award-winning herbal aroma makes it sound stylish! It feels like a tea party, but it’s still beer, which is amazing!
Hop BroAnd IRAGO PUB ALE is all about the malt. Built on barley from the Atsumi Peninsula, it’s full-bodied and easy to drink without getting tired of it. The recipe also isn’t fixed, so because it’s designed as “unfinished,” it shows a slightly different expression each time.
MugiUnfinished sounds like a core beer that keeps growing. The last one, ROTOROA, says it’s beginner-friendly, so that feels reassuring.
Hop BroROTOROA Hefeweizen uses the softness of wheat malt, yeast-derived banana-like aromas, and restrained bitterness. So it’s a beer that’s gentle on beginners. If it’s available from late May through mid-June, I want us to fly to Takamatsu right now.
MugiLet’s fly there now! If we do a four-beer tasting, salt, herbs, malt, and wheat will make the night disappear in no time. I really want to go to Nomimono-ya!
Atsumi Peninsula Brewing posted information about new arrivals at the beer pub Nomimono-ya in Busshozan-cho, Takamatsu City, Kagawa. This lineup consists of four labels with clearly different flavor directions. From a beer made with local ingredients to an experimental beer without hops, it offers a chance to enjoy comparing very different styles side by side.
New Beers
- KAIMARAMA SALTY HAZY 5.5%
A Salty Hazy made with salt from Irago Onsen. A drink that brings together salt carefully made from local seawater and hot spring water with amanasu citrus peel, aiming for a balance of salinity, citrus, and hops.
- WANAKA Modern Gruit 5.0%
A Gruit returning as a second batch. It features a gentle, complex aroma created by blending five herbs: chamomile, rosemary, osmanthus, lemon verbena, and juniper berries. The post says it won Gold and Category Champion at the International Beer Cup 2025.
- IRAGO PUB ALE 5.0%
The first release in Atsumi Peninsula Brewing’s standard series. A malt-forward Pub Ale built on barley from the Atsumi Peninsula, with a full-bodied finish that is easy to drink without fatigue. The interesting part is its “unfinished” design, with a recipe that is not fixed.
- ROTOROA Hefeweizen 5.0%
A Hefeweizen made using part of the barley grown locally. With banana-like aromas from the yeast, the soft mouthfeel of wheat malt, and restrained bitterness, it is an easy recommendation even for craft beer beginners.
Nomimono-ya is a beer pub in Busshozan-cho, Takamatsu City. In the post, these labels are being featured across multiple time slots from late May through mid-June, and it seems like a good opportunity to check out the many sides of Atsumi Peninsula Brewing’s brewing approach. For those who want to take their time drinking locally, these four are the ones to keep an eye on.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroFour new arrivals at Takamatsu’s beer pub Nomimono-ya is a pretty bold lineup. Being able to compare Atsumi Peninsula Brewing’s character all at once is exciting.
MugiWhoa, all four are totally different styles? If they were lined up like that, I’d probably freeze up trying to decide where to start!
Hop BroThe one that really stands out first is KAIMARAMA SALTY HAZY. It’s a Hazy that combines salt from Irago Onsen with amanasu peel to bring together saltiness, citrus, and hops.
MugiWait, a Hazy with salt? What even is that! Something salty and fruity at the same time makes my head spin!
Hop BroThat’s what makes it interesting. The salt sharpens the flavor, and the amanasu peel lifts the aroma. In practice, it isn’t overly salty; it’s a glass aimed at a balance of saltiness and citrus.
MugiOhh, now I’m curious about the next one, WANAKA Modern Gruit too! Gruit means it doesn’t use hops, right?
Hop BroExactly, it’s an experimental hop-free beer. They layer chamomile, rosemary, osmanthus, lemon verbena, and juniper berries to create a gentle but complex aroma. And it won Gold and Category Champion at IBC 2025.
MugiWow, just hearing award-winning herbal aroma makes it sound stylish! It feels like a tea party, but it’s still beer, which is amazing!
Hop BroAnd IRAGO PUB ALE is all about the malt. Built on barley from the Atsumi Peninsula, it’s full-bodied and easy to drink without getting tired of it. The recipe also isn’t fixed, so because it’s designed as “unfinished,” it shows a slightly different expression each time.
MugiUnfinished sounds like a core beer that keeps growing. The last one, ROTOROA, says it’s beginner-friendly, so that feels reassuring.
Hop BroROTOROA Hefeweizen uses the softness of wheat malt, yeast-derived banana-like aromas, and restrained bitterness. So it’s a beer that’s gentle on beginners. If it’s available from late May through mid-June, I want us to fly to Takamatsu right now.
MugiLet’s fly there now! If we do a four-beer tasting, salt, herbs, malt, and wheat will make the night disappear in no time. I really want to go to Nomimono-ya!
