Onomichi Brewery to offer special pours for Aug. 12 night tour
Onomichi Brewery announced that Mari Sasaki will guide the “Onomichi Kaki Tei Toshi Night Tour” on Wednesday, August 12. Tour participants will be able to enjoy a special, paid tasting of Onomichi-style craft beer at the brewery, which is normally closed that day.
Hop BroThis Onomichi story is a good one: on the Onomichi Night Tour, participants get a special pour at Onomichi Brewery.
MugiWhat! A walking tour that ends with beer? Drinking at a closed-day brewery sounds way too rare!
Hop BroAnd it's all on August 12: check-in at Onomichi Station at 4:15 p.m., leave the south exit at 4:30, then trace the brewing town of Onomichi from the Edo period to now.
MugiWhoa, so it's not just booze, it's vinegar and soy sauce too? That's basically a fermentation all-star walk!
Hop BroYep. Mari Sasaki from Onomichi Brewery guides it, and after the historic spots, it lands at the brewery for a participants-only tasting.
MugiBut wait, what even is a brewpub? That wall of katakana is hitting me harder than the beer!
Hop BroA brewpub means they brew it there and serve it there. Onomichi Brewery also uses a storehouse from 1894, tucked quietly behind the shopping street.
MugiThat vibe is unfairly good. And beers like Onomichi Ale with local lemon? That's a stampede of local ingredients!
Hop BroExactly. Shimanami Golden Ale is nicely malt-forward, and Mashiro is a coffee porter, so you get those roasty cafe-like notes.
MugiOkay, porter sounds dark, but what is weizen? That's a finishing move name if I've ever heard one!
Hop BroWeizen is a wheat-beer style, so it's usually softer and rounder. The Iwagojima Tomato Weizen adds tomato acidity, and with Setoda Lime IPA plus Mitsugi Persimmon Sour Ale, it's basically Onomichi in liquid form.
MugiA history walk ending with a local pint is too good. I'm starting with Onomichi Ale, you're clearly taking Mashiro, and now I want to go tonight!
Onomichi Brewery said it will take part in the Onomichi Tourism Association’s “Onomichi Kaki Tei Toshi Night Tour” on Wednesday, August 12, from 4:30 p.m. to 6:00 p.m. Check-in begins at 4:15 p.m. at Onomichi Station, and the tour departs from the south exit at 4:30 p.m. The walk focuses on Onomichi as a town of brewing, tracing its history from the Edo period to the present day.
Mari Sasaki of Onomichi Brewery will serve as the guide. The tour visits places tied to the city’s brewing culture, covering sake, vinegar and soy sauce, and ends at the brewery itself. Although the brewery is normally closed on that day, participants can enjoy a special paid tasting of Onomichi-made craft beer.
Onomichi Brewery operates in a renovated storehouse built in 1894, tucked away in the shopping arcade area. Its lineup includes Onomichi Ale, made with local lemons; Shimanami Golden Ale, a malt-forward golden beer; Mashiro, a coffee porter; Iwakojima Tomato Weizen, brewed with tomatoes from Iwakojima; Setoda Lime IPA; and Mitsugi Persimmon Sour Ale. It is a good example of a brewhouse closely tied to local ingredients and the character of the city.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis Onomichi story is a good one: on the Onomichi Night Tour, participants get a special pour at Onomichi Brewery.
MugiWhat! A walking tour that ends with beer? Drinking at a closed-day brewery sounds way too rare!
Hop BroAnd it's all on August 12: check-in at Onomichi Station at 4:15 p.m., leave the south exit at 4:30, then trace the brewing town of Onomichi from the Edo period to now.
MugiWhoa, so it's not just booze, it's vinegar and soy sauce too? That's basically a fermentation all-star walk!
Hop BroYep. Mari Sasaki from Onomichi Brewery guides it, and after the historic spots, it lands at the brewery for a participants-only tasting.
MugiBut wait, what even is a brewpub? That wall of katakana is hitting me harder than the beer!
Hop BroA brewpub means they brew it there and serve it there. Onomichi Brewery also uses a storehouse from 1894, tucked quietly behind the shopping street.
MugiThat vibe is unfairly good. And beers like Onomichi Ale with local lemon? That's a stampede of local ingredients!
Hop BroExactly. Shimanami Golden Ale is nicely malt-forward, and Mashiro is a coffee porter, so you get those roasty cafe-like notes.
MugiOkay, porter sounds dark, but what is weizen? That's a finishing move name if I've ever heard one!
Hop BroWeizen is a wheat-beer style, so it's usually softer and rounder. The Iwagojima Tomato Weizen adds tomato acidity, and with Setoda Lime IPA plus Mitsugi Persimmon Sour Ale, it's basically Onomichi in liquid form.
MugiA history walk ending with a local pint is too good. I'm starting with Onomichi Ale, you're clearly taking Mashiro, and now I want to go tonight!
