Banri no Haru Brewing to Host “Nomi no Ichi” on October 3
Banri no Haru Brewing in Tondabayashi, Osaka, has announced “Nomi no Ichi,” an event scheduled for October 3, 2026. The gathering will offer an opportunity to enjoy craft beer in a historic sake brewery renovated into a modern brewing facility and beer hall.
Hop BroMarishun Brewing in Tondabayashi, Osaka, is holding its Nominoichi event on October 3, 2026. It is a day for craft beer in a historic sake brewery.
MugiWait, beer in a sake brewery? A brewery that revived an old sake house already sounds like a place I want to visit!
Hop BroExactly. Marishun Brewing transformed the brewery of the beloved old sake brand Marishun into a brewery and beer hall.
MugiWow! Brewing beer in an old kura feels like a meeting of history and beer.
Hop BroAnd the water is key: they use abundant underground spring water from the historic Jinaimachi area, sourced from Mount Kongo.
MugiUnderground spring water? Is that water sneaking around below ground like a ninja? Does it change the beer’s flavor?
Hop BroPretty much! Rain filters through the ground before emerging, and its minerals affect the beer. This water was once called “golden water.”
MugiBeer made with golden water? My wallet is not golden, but I want to make my glass sparkle!
Hop BroAt the beer hall, you can enjoy fresh pours while looking at the brewing equipment. I start imagining fermentation sounds whenever I see tanks.
MugiHop Bro, please do not start talking to the tanks! Still, I definitely want to toast with fresh beer in that autumn brewery.
Hop BroCheck the official Instagram and website for hours and offerings before you go. Then set your plans for October 3 in Tondabayashi.
MugiDone! Historic brewery, golden water, fresh craft beer—I am thirsty already. Let’s raise an autumn pint!
Banri no Haru Brewing has announced that it will hold “Nomi no Ichi” on October 3, 2026. Details of the event have been shared through the brewery’s Instagram announcement.
Located in Tondabayashi, Osaka, Banri no Haru traces its roots to a sake brewery known for the local brand Banri no Haru since the early Meiji period. After the original brewery closed in the late 1970s and 1980s, the historic building was renovated and brought back to life as a craft brewery and beer hall.
The brewery places particular emphasis on its water source. Its official website explains that the brewery uses well water supplied by abundant underground water from Mount Kongo. This water was once known locally as “golden water,” adding a strong sense of place to the brewery’s beers.
Banri no Haru’s beer hall combines the atmosphere of the old brewery with views of the brewing equipment, offering visitors a chance to enjoy carefully managed, fresh beer in a distinctive setting. “Nomi no Ichi” is expected to bring that experience together with an autumn gathering centered on the brewery’s beers.
Visitors should check Banri no Haru’s official Instagram and website for the latest information on opening hours and the event lineup before attending. The event offers beer enthusiasts a chance to experience both Tondabayashi’s brewing heritage and its contemporary craft beer culture.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMarishun Brewing in Tondabayashi, Osaka, is holding its Nominoichi event on October 3, 2026. It is a day for craft beer in a historic sake brewery.
MugiWait, beer in a sake brewery? A brewery that revived an old sake house already sounds like a place I want to visit!
Hop BroExactly. Marishun Brewing transformed the brewery of the beloved old sake brand Marishun into a brewery and beer hall.
MugiWow! Brewing beer in an old kura feels like a meeting of history and beer.
Hop BroAnd the water is key: they use abundant underground spring water from the historic Jinaimachi area, sourced from Mount Kongo.
MugiUnderground spring water? Is that water sneaking around below ground like a ninja? Does it change the beer’s flavor?
Hop BroPretty much! Rain filters through the ground before emerging, and its minerals affect the beer. This water was once called “golden water.”
MugiBeer made with golden water? My wallet is not golden, but I want to make my glass sparkle!
Hop BroAt the beer hall, you can enjoy fresh pours while looking at the brewing equipment. I start imagining fermentation sounds whenever I see tanks.
MugiHop Bro, please do not start talking to the tanks! Still, I definitely want to toast with fresh beer in that autumn brewery.
Hop BroCheck the official Instagram and website for hours and offerings before you go. Then set your plans for October 3 in Tondabayashi.
MugiDone! Historic brewery, golden water, fresh craft beer—I am thirsty already. Let’s raise an autumn pint!
