DAIKANYAMA SORYO BEER Collaboration Pouring at Bibibi. in Daikanyama
Daikanyama beer pub Bibibi. is serving DAIKANYAMA SORYO BEER, a collaboration between the Daikanyama Shopping Association and Kagiya Brewery. Brewed with cacao husks from chocolate production, the 4.5% ABV Weizen offers a soft texture, subtle cacao aroma, and refreshing finish.
Hop BroDaikanyama’s beer pub Bibibi. has tapped DAIKANYAMA SORYO BEER. It’s a glassful of local character.
MugiWhoa, it has Daikanyama in the name! Is it a local craft beer? I’d better drink it from a stylish glass!
Hop BroIt’s a local collaboration beer made by the Daikanyama shopping association, chocolatier LA BASE de Chez Lui, and Kawasaki’s Kagiya Brewery.
MugiA chocolatier joined in? Is it chocolate beer? I’m getting dessert beer vibes already!
Hop BroIt doesn’t use chocolate itself—it uses cacao husks, the outer skins of cacao beans, as an upcycled brewing ingredient.
MugiWhat even is a husk? That sounds mighty! So they turned a usually discarded material into beer?
Hop BroExactly. Reusing something that way is called upcycling. This is a locally rooted upcycling project with a gentle cacao aroma.
MugiNice! And it’s a soft, wheat-forward Weissbier, right? That sounds perfect for a not-too-bitter-beer person like me!
Hop BroIt has wheat’s soft texture, a slight creaminess from oats, and a delicate cacao note. At an easygoing 4.5% ABV, it also works well with food.
MugiBibibi. serves it on draft and in bottles, so it’s settled! I want to taste that fresh draft aroma—let’s head to Daikanyama!
A Daikanyama collaboration made with cacao husks
Daikanyama beer pub Bibibi. is serving DAIKANYAMA SORYO BEER, a collaboration created with the Daikanyama Shopping Association, chocolatier LA BASE de Chez Lui, and Kagiya Brewery in Kawasaki.
The beer uses cacao husks—the outer skins of cacao beans left over from chocolate production—as an adjunct. A material that would normally be discarded has been repurposed in this local upcycling project.
DAIKANYAMA SORYO BEER is brewed in the Weizen style. Wheat gives it a soft mouthfeel, while cacao husks contribute a subtle cacao aroma and a refreshing finish. The recipe includes malt, hops, oats, and cacao husks. The oats are expected to add a gently creamy, slightly viscous texture. At 4.5% ABV, it is an approachable beer suited to relaxed drinking and food pairing.
Available on draft and in bottles at Bibibi.
The beer became available from September 19 at locations around Daikanyama. At Bibibi., guests can order it both on draft and in bottles.
Located in Castle Mansion 102 at 13-8 Daikanyamacho, Shibuya, Bibibi. is a craft beer pub that emphasizes the stories behind the people and ingredients involved in brewing. This beer brings together the neighborhood association, a local chocolatier, and Kagiya Brewery in one glass. For beer drinkers curious about the gentle meeting point of wheat beer and cacao, the draft pour at Bibibi. is the natural place to start.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroDaikanyama’s beer pub Bibibi. has tapped DAIKANYAMA SORYO BEER. It’s a glassful of local character.
MugiWhoa, it has Daikanyama in the name! Is it a local craft beer? I’d better drink it from a stylish glass!
Hop BroIt’s a local collaboration beer made by the Daikanyama shopping association, chocolatier LA BASE de Chez Lui, and Kawasaki’s Kagiya Brewery.
MugiA chocolatier joined in? Is it chocolate beer? I’m getting dessert beer vibes already!
Hop BroIt doesn’t use chocolate itself—it uses cacao husks, the outer skins of cacao beans, as an upcycled brewing ingredient.
MugiWhat even is a husk? That sounds mighty! So they turned a usually discarded material into beer?
Hop BroExactly. Reusing something that way is called upcycling. This is a locally rooted upcycling project with a gentle cacao aroma.
MugiNice! And it’s a soft, wheat-forward Weissbier, right? That sounds perfect for a not-too-bitter-beer person like me!
Hop BroIt has wheat’s soft texture, a slight creaminess from oats, and a delicate cacao note. At an easygoing 4.5% ABV, it also works well with food.
MugiBibibi. serves it on draft and in bottles, so it’s settled! I want to taste that fresh draft aroma—let’s head to Daikanyama!
