Nomimonoya adds three NOMCRAFT Brewing collaboration beers
Nomimonoya, a beer pub in Fushogama-cho, Takamatsu, Kagawa, announced a fresh NOMCRAFT Brewing lineup. The post highlights three collaboration beers with Repubrew, Yellow Monkey Brewing, and Hakuba Brewing, each showing a distinct flavor profile.
Hop BroNomimono-ya in Takamatsu just brought in three collab beers from NOMCRAFT Brewing. The partners are Repubrew, Yellow Monkey Brewing, and Hakuba Brewing, so the lineup is seriously strong.
MugiWhat! Three at once is way too exciting. And all of them are collabs? That tap list is basically throwing a party.
Hop BroFirst up is Tiki Tiki Boom, a Juicy Weizen with Repubrew. It is 6.0% ABV, 35 IBU, and brings soft notes of tropical banana, vanilla, and orange.
MugiHold on, what is Weizen? The name sounds intense, and now suddenly we are talking about bananas. My brain needs a timeout.
Hop BroWeizen uses wheat, so it tends to have a smooth mouthfeel. Then NOMCRAFT layers in bright hop aroma from Idaho 7, Santo, and Dolcita, which is why it even works with shrimp mayo, honey mustard, or vanilla ice cream.
MugiNo way, pairs with ice cream too? That beer is out here covering dessert duty like it wants employee of the month.
Hop BroNext is Zipangu Soul, a Japanese Sake Ale made with Yellow Monkey Brewing. It is 5.5% ABV, 40 IBU, and uses koji and wasanbon for tropical, pear, and muscat-like character with a savory core.
MugiWait, koji and wasanbon? Did this beer just walk into a Japanese kitchen meeting? But now I really want to try it with rolled omelet or dashi fried chicken.
Hop BroThat is the point. It builds a Japanese umami feel through fermentation-driven depth, so it can even stand up to lightly seared sashimi like a true food beer.
MugiI already feel like I took two flavor trips, and there is still a third challenger? This lineup is refusing to calm down.
Hop BroAbsolutely. Alpine Waves is a Rice Cold Session IPA with Hakuba Brewing. At 3.7% ABV and 40 IBU, it uses Simcoe, Mosaic, and Galaxy to push passion fruit, mango, and pineapple right to the front.
MugiOkay, but what is Session IPA? It sounds light, but the name still feels like it is wearing sunglasses indoors.
Hop BroA lower-alcohol build is the best part of Session IPA. In a place like Nomimono-ya, where guest taps rotate, that makes these three perfect for side-by-side tasting.
MugiThat settles it, I want to go to Nomimono-ya. Start with juicy, move into savory Japanese depth, then finish crisp and tropical. I am fully ready for that toast.
Nomimonoya, a beer pub in Fushogama-cho, Takamatsu, Kagawa, posted a new-arrivals update featuring three NOMCRAFT Brewing beers. For beer drinkers, it is a lineup that invites comparison across aroma, body, and food pairing.
- Tiki Tiki Boom / チキチキブーム is a Juicy Weizen brewed in collaboration with Repubrew. It comes in at 6.0% ABV and 35 IBU, with notes of tropical banana, vanilla, and orange. The recipe leans on wheat softness and hop brightness, and the suggested pairings include shrimp mayo, honey mustard, and vanilla ice cream.
- Zipangu Soul / ジパングソウル is a Japanese Sake Ale made with Yellow Monkey Brewing. At 5.5% ABV and 40 IBU, it uses koji and wasanbon and is described with tropical fruit, pear, and muscat character. The post points to dashimaki tamago, dashi fried chicken, and seared sashimi as fitting matches.
- Alpine Waves / アルパインウェーブス is a Rice Cold Session IPA created with Hakuba Brewing. It sits at 3.7% ABV and 40 IBU and uses Simcoe, Mosaic, and Galaxy hops. The flavor profile leans toward passion fruit, mango, and pineapple, making it an easy fit for summer dishes and lighter meals.
As a beer pub, Nomimonoya stands out as a place where guests can move through very different beer styles in one stop. This kind of rotation gives regulars and visiting beer fans a clear reason to check the tap list and pair each glass with food.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNomimono-ya in Takamatsu just brought in three collab beers from NOMCRAFT Brewing. The partners are Repubrew, Yellow Monkey Brewing, and Hakuba Brewing, so the lineup is seriously strong.
MugiWhat! Three at once is way too exciting. And all of them are collabs? That tap list is basically throwing a party.
Hop BroFirst up is Tiki Tiki Boom, a Juicy Weizen with Repubrew. It is 6.0% ABV, 35 IBU, and brings soft notes of tropical banana, vanilla, and orange.
MugiHold on, what is Weizen? The name sounds intense, and now suddenly we are talking about bananas. My brain needs a timeout.
Hop BroWeizen uses wheat, so it tends to have a smooth mouthfeel. Then NOMCRAFT layers in bright hop aroma from Idaho 7, Santo, and Dolcita, which is why it even works with shrimp mayo, honey mustard, or vanilla ice cream.
MugiNo way, pairs with ice cream too? That beer is out here covering dessert duty like it wants employee of the month.
Hop BroNext is Zipangu Soul, a Japanese Sake Ale made with Yellow Monkey Brewing. It is 5.5% ABV, 40 IBU, and uses koji and wasanbon for tropical, pear, and muscat-like character with a savory core.
MugiWait, koji and wasanbon? Did this beer just walk into a Japanese kitchen meeting? But now I really want to try it with rolled omelet or dashi fried chicken.
Hop BroThat is the point. It builds a Japanese umami feel through fermentation-driven depth, so it can even stand up to lightly seared sashimi like a true food beer.
MugiI already feel like I took two flavor trips, and there is still a third challenger? This lineup is refusing to calm down.
Hop BroAbsolutely. Alpine Waves is a Rice Cold Session IPA with Hakuba Brewing. At 3.7% ABV and 40 IBU, it uses Simcoe, Mosaic, and Galaxy to push passion fruit, mango, and pineapple right to the front.
MugiOkay, but what is Session IPA? It sounds light, but the name still feels like it is wearing sunglasses indoors.
Hop BroA lower-alcohol build is the best part of Session IPA. In a place like Nomimono-ya, where guest taps rotate, that makes these three perfect for side-by-side tasting.
MugiThat settles it, I want to go to Nomimono-ya. Start with juicy, move into savory Japanese depth, then finish crisp and tropical. I am fully ready for that toast.
