Takatsugawa River Beer to Join ISETAN CRAFT BEER BAR at Isetan Shinjuku
Takatsugawa River Beer, based in Masuda, Shimane, will join the ISETAN CRAFT BEER BAR event at Isetan Shinjuku from August 26 through September 1. The brewery plans to serve draft beer during the week, with the founder and head brewer taking shifts behind the bar on selected days.
Hop BroToday’s topic is Takatsugawa River Beer setting up at Isetan Shinjuku’s B1 “ISETAN CRAFT BEER BAR” from August 26 to September 1.
MugiWait, what! A brewery from Shimane is coming to Shinjuku? Craft beer in a depachika sounds dangerously easy to wander into!
Hop BroYep, they’re based in Masuda, Shimane, and their signature is brewing with Takatsugawa River water plus farm products from the surrounding area.
MugiWhoa, nice! But the article says beer names not announced yet, right? So the exact pours are still a surprise?
Hop BroLooks that way. But the style direction is clear: locally rooted beers using regional ingredients like Shine Muscat grapes and local teas, which is very much their thing.
MugiWhat is that lineup! Grapes and tea? That’s a very busy pint in the best possible way!
Hop BroAnd this is where “terroir” comes in, meaning the taste of place carried into the beer.
MugiTerroir? That sounds intense! A special attack move or something, but basically it means you can drink the local character?
Hop BroExactly. And they brew at Takatsu Brewery, a renovated traditional house more than 160 years old, so the backstory is part of the flavor too.
MugiOkay, now I’m fully in. It runs from 3:00 to 8:00 p.m., and on some days the founders pour beer themselves, right?
Hop BroRight. Eri Uwatoko is scheduled for the 26th, 27th, 28th, and 30th, and head brewer Yoshitaka Tsuji on the 29th and 30th, so it’s a chance to meet the makers.
MugiThen it’s settled. Let’s go for a Takatsugawa taste trip in Shinjuku and see what’s on draft, because now I seriously want a glass.
Takatsugawa River Beer is a brewery based in the Takatsu district of Masuda City, Shimane. It makes craft beer from the clear water of the Takatsu River and ingredients grown in the surrounding region, operating from a renovated old house that now serves as its brewery site.
The Tokyo appearance runs from Wednesday, August 26 to Tuesday, September 1 at the B1 floor of Isetan Shinjuku under the banner "ISETAN CRAFT BEER BAR." According to the brewery's official schedule, the booth will be open from 3:00 p.m. to 8:00 p.m. During the event, founder Eri Uwatoko is scheduled to work the bar counter on August 26, 27, 28, and 30, while head brewer Yoshitaka Tsuji is scheduled for August 29 and 30.
What sets the brewery apart is its use of local produce. Its concept centers on ingredients from the Takatsu River basin, including Shine Muscat grapes from Masuda, mamecha tea from Tsuwano, and unsprayed tea from Yoshika. Bringing that story to a major department store in Tokyo gives visitors a chance to taste the beer alongside its regional background.
The event also coincides with a long closure of its home taproom, Craft Sakaba Takatsuno, in Masuda. In practice, the brewery is shifting its focus outward for the week, using a Tokyo department-store event to connect its local brewing identity with a wider audience.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Takatsugawa River Beer setting up at Isetan Shinjuku’s B1 “ISETAN CRAFT BEER BAR” from August 26 to September 1.
MugiWait, what! A brewery from Shimane is coming to Shinjuku? Craft beer in a depachika sounds dangerously easy to wander into!
Hop BroYep, they’re based in Masuda, Shimane, and their signature is brewing with Takatsugawa River water plus farm products from the surrounding area.
MugiWhoa, nice! But the article says beer names not announced yet, right? So the exact pours are still a surprise?
Hop BroLooks that way. But the style direction is clear: locally rooted beers using regional ingredients like Shine Muscat grapes and local teas, which is very much their thing.
MugiWhat is that lineup! Grapes and tea? That’s a very busy pint in the best possible way!
Hop BroAnd this is where “terroir” comes in, meaning the taste of place carried into the beer.
MugiTerroir? That sounds intense! A special attack move or something, but basically it means you can drink the local character?
Hop BroExactly. And they brew at Takatsu Brewery, a renovated traditional house more than 160 years old, so the backstory is part of the flavor too.
MugiOkay, now I’m fully in. It runs from 3:00 to 8:00 p.m., and on some days the founders pour beer themselves, right?
Hop BroRight. Eri Uwatoko is scheduled for the 26th, 27th, 28th, and 30th, and head brewer Yoshitaka Tsuji on the 29th and 30th, so it’s a chance to meet the makers.
MugiThen it’s settled. Let’s go for a Takatsugawa taste trip in Shinjuku and see what’s on draft, because now I seriously want a glass.
