Nara Brewing’s TIMMUR arrives at Magic Hour Kyodo, now also on draft
Magic Hour Kyodo, a beer pub in Kyodo, Setagaya, has announced the arrival of Nara Brewing’s TIMMUR in cans. The beer is also now available on draft, making it an easy stop for drinkers who want to compare canned and tap pours alongside spice-driven food.
Hop BroThere’s a fresh beer update in Kyodo: Nara Brewing’s TIMMUR has arrived at Magic Hour Kyodo in cans, and they’ve started pouring it on draft too.
MugiWhat! Both can and draft? So you can take it home or drink it at the pub? That’s dangerously convenient.
Hop BroExactly. The spot is Magic Hour Kyodo, a relaxed basement beer pub in Kyodo, Setagaya, the kind of place where dropping in for one pint actually turns into two.
MugiOkay, but what style is TIMMUR? The name sounds like a fantasy boss that guards rare hops.
Hop BroThat’s the funny part: the article gives no style listed. It frames TIMMUR as a guest beer, so the move is to taste it first and let the beer introduce itself.
MugiHold on, blind tasting mode already? I’m still at the stage where my review is just “wow, tasty!” with extra blinking.
Hop BroThat still counts. And with draft, aroma expression and temperature shifts are easier to notice, while the can is great for a slower side-by-side sip at home.
MugiWait, aroma expression? Is the beer performing on stage now? Do I clap before I drink it?
Hop BroPretty much, yeah. I just mean how the aroma opens. Draft often blooms right after the pour, while cans let you explore it at your own pace.
MugiOoh, and that pub has great spice pairings, right? Curry and achar with a guest beer sounds like my entire evening solved.
Hop BroThat’s the sweet spot. First drink TIMMUR on its own, then try pairing for contrast and see how the impression shifts with the food.
MugiI’m sold. I want both versions now, plus the spice plates, and suddenly “What should we drink?” has become “We’re drinking TIMMUR.”
TIMMUR has landed
In its Instagram post, Magic Hour Kyodo announced that cans have arrived from Nara Brewing. The post also notes that TIMMUR has come in on draft as well, so it can now be enjoyed at the tap. For beer fans, that means two ways to enjoy the same beer: take it home in a can, or try it fresh on tap in the bar.
A Kyodo beer pub made for casual stops
Magic Hour Kyodo is a beer pub in Kyodo, Setagaya, Tokyo. Located on the basement level, it has a relaxed, easygoing feel that makes it approachable even for first-time visitors. The bar focuses on craft beer, and it also serves spice dishes such as curry and achar, so it works well both for a quick drink and for a proper meal.
How to enjoy TIMMUR
A guest beer like TIMMUR is best approached in two steps: taste it on its own first, then see how it changes alongside the spice dishes on the menu. A canned pour makes sense for takeaway or home drinking, while the draft version gives you the chance to follow the aroma and temperature as you drink.
For anyone in Kyodo looking to expand their beer options, this is the kind of arrival worth keeping in mind. It fits the house style well: beer first, but always with food close by.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a fresh beer update in Kyodo: Nara Brewing’s TIMMUR has arrived at Magic Hour Kyodo in cans, and they’ve started pouring it on draft too.
MugiWhat! Both can and draft? So you can take it home or drink it at the pub? That’s dangerously convenient.
Hop BroExactly. The spot is Magic Hour Kyodo, a relaxed basement beer pub in Kyodo, Setagaya, the kind of place where dropping in for one pint actually turns into two.
MugiOkay, but what style is TIMMUR? The name sounds like a fantasy boss that guards rare hops.
Hop BroThat’s the funny part: the article gives no style listed. It frames TIMMUR as a guest beer, so the move is to taste it first and let the beer introduce itself.
MugiHold on, blind tasting mode already? I’m still at the stage where my review is just “wow, tasty!” with extra blinking.
Hop BroThat still counts. And with draft, aroma expression and temperature shifts are easier to notice, while the can is great for a slower side-by-side sip at home.
MugiWait, aroma expression? Is the beer performing on stage now? Do I clap before I drink it?
Hop BroPretty much, yeah. I just mean how the aroma opens. Draft often blooms right after the pour, while cans let you explore it at your own pace.
MugiOoh, and that pub has great spice pairings, right? Curry and achar with a guest beer sounds like my entire evening solved.
Hop BroThat’s the sweet spot. First drink TIMMUR on its own, then try pairing for contrast and see how the impression shifts with the food.
MugiI’m sold. I want both versions now, plus the spice plates, and suddenly “What should we drink?” has become “We’re drinking TIMMUR.”
