Komainu Brewing introduces homegrown hops and a limited beer at its Kashiwa taproom
Komainu Brewing in Kashiwa, Chiba, has shared a look at the farm at its directly operated taproom, Komainu Brewery Taproom B&T Plus. The Instagram post highlights how the homegrown hops are growing well, while also showcasing seasonal produce such as prickly sansho peppers, new potatoes, and red onions. It also says the new limited beer, "Mikamika-san," uses sansho as well.
Hop BroKashiwa's Komainu Brewing shared a look at the farm at its directly operated "Komainu Brewery Taproom B&T Plus." They're even growing their own hops, which is pretty exciting.
MugiWait, there's a farm behind the taproom? The field is right behind the shop? That's kind of thrilling!
Hop BroExactly. There are prickly sansho peppers, new potatoes, and red onions too, so it really feels like seasonal harvests are directly tied to the shop.
MugiPrickly sansho? That's the tingly pepper, right? When you say dried green sansho, it suddenly sounds super specialized and I'm getting left behind!
Hop BroI get it, that's the important part. The prickly sansho peppers are planned to be made into dried green sansho for tantanmen, and they're an ingredient used to add aroma and a numbing kick to the dish. Simply put, they're a flavor switch.
MugiI see! And they also renovated in March 2026 to create a style that combines tantanmen and beer, right? That sounds like it would hit both my food cravings and beer cravings at once!
Hop BroThat's what makes it interesting. Bringing in Chef Kubota of Kashiwa tantanmen gave the shop a much stronger identity. It's designed so you can enjoy it together with the food, not just as beer alone.
MugiWait, there's a new limited beer too? Mikamika-san sounds delicious just from the name!
Hop BroThere is. And that hidden sansho apparently really comes through, so the aroma should bloom the moment you drink it. The green character of the hops and the sharpness of sansho go well together.
MugiWhat, they grow both hops and sansho? A glass from Kashiwa's fields has so much romance to it!
Hop BroExactly. Komainu Brewing's appeal is how it connects the ingredients it grows directly to the glass and the plate. The character of the land becomes flavor.
MugiNow I want to order both the food and the beer together! I can't stop wanting to say I want to drink this right now!
Komainu Brewing introduces homegrown hops and a limited beer at its Kashiwa taproom
At the directly operated taproom "Komainu Brewery Taproom B&T Plus," run by Komainu Brewing in Kashiwa, Chiba, a look at the farm harvest was shared. The Instagram post highlights that the homegrown hops are thriving, along with seasonal produce such as prickly sansho peppers, new potatoes, and red onions.
The shop was renovated in March 2026 with Chef Kubota of Kashiwa tantanmen joining the team, and it now presents a new service style that combines beer and tantanmen. Based in Kashiwa City, Komainu Brewing has continued to make beers that make use of local ingredients and the character of the land.
What stands out in this post is that the farm harvest is directly connected to the flavor of the shop. The prickly sansho peppers are expected to be turned into dried green sansho for tantanmen, and the post also suggests a desire to deliver homegrown sansho in the summer. In addition, the new limited beer "Mikamika-san" reportedly includes hidden sansho. The setup lets customers enjoy the seasonal feel that begins in Kashiwa's fields through both food and beer.
Komainu Brewing's defining feature is not just brewing beer, but linking ingredients grown on its own farm to the experience in the shop. It will be worth watching how the hops and sansho grown in Kashiwa are reflected in the glass and on the plate.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKashiwa's Komainu Brewing shared a look at the farm at its directly operated "Komainu Brewery Taproom B&T Plus." They're even growing their own hops, which is pretty exciting.
MugiWait, there's a farm behind the taproom? The field is right behind the shop? That's kind of thrilling!
Hop BroExactly. There are prickly sansho peppers, new potatoes, and red onions too, so it really feels like seasonal harvests are directly tied to the shop.
MugiPrickly sansho? That's the tingly pepper, right? When you say dried green sansho, it suddenly sounds super specialized and I'm getting left behind!
Hop BroI get it, that's the important part. The prickly sansho peppers are planned to be made into dried green sansho for tantanmen, and they're an ingredient used to add aroma and a numbing kick to the dish. Simply put, they're a flavor switch.
MugiI see! And they also renovated in March 2026 to create a style that combines tantanmen and beer, right? That sounds like it would hit both my food cravings and beer cravings at once!
Hop BroThat's what makes it interesting. Bringing in Chef Kubota of Kashiwa tantanmen gave the shop a much stronger identity. It's designed so you can enjoy it together with the food, not just as beer alone.
MugiWait, there's a new limited beer too? Mikamika-san sounds delicious just from the name!
Hop BroThere is. And that hidden sansho apparently really comes through, so the aroma should bloom the moment you drink it. The green character of the hops and the sharpness of sansho go well together.
MugiWhat, they grow both hops and sansho? A glass from Kashiwa's fields has so much romance to it!
Hop BroExactly. Komainu Brewing's appeal is how it connects the ingredients it grows directly to the glass and the plate. The character of the land becomes flavor.
MugiNow I want to order both the food and the beer together! I can't stop wanting to say I want to drink this right now!
