Craftsman Gotanda receives fete Mishima anniversary Belgian blonde
Craft Beer Bistro Craftsman in Gotanda has received fête Mishima Brewery's "fête Mishima 3e Anniversary Hoppy Belgian Blonde." The Belgian-style blonde is brewed with Numazu tea and koji, and it is scheduled to be tapped soon.
Hop BroWhat’s got my attention is this anniversary Belgian blonde. Craft Beer Bistro Craftsman in Gotanda just received fete Mishima Brewery’s “fête Mishima 3e Anniversary Hoppy Belgian Blonde,” and it sounds like the keg is opening soon.
MugiWait, that name is huge! If it’s an anniversary beer, I’m expecting something pretty special. What’s it like?
Hop BroIt’s a Belgian-style blonde with a solid 7.5% ABV. It looks easygoing, but it drinks with real structure and can absolutely sneak up on you.
MugiOkay, but Belgian blonde still sounds like a superhero name to me.
Hop BroBeer superhero, maybe. Belgian yeast throws off fruity ester notes that can feel like apple and lychee. In plain terms: bright, floral, and fruity.
MugiEster? That got science-y fast. And apple plus lychee in one beer? My vocabulary just clocked out.
Hop BroIt gets better: they also used Numazu tea and white koji. That adds a Japanese twist on top of the Belgian fruitiness, with a softer tea-like calm and a gentle tang.
MugiWhat is this, a passport and a ryokan in one glass? Also, what is white koji and why does it sound important?
Hop BroFair question. White koji tends to create citric acidity, so it helps build layers of aroma instead of just making the beer loud. In a calm place like Craftsman, that’s exactly the kind of pint you want to follow as it warms up.
Hop BroI’d start with the aroma, then watch how the flavor opens as the temperature rises. It’s a go-right-now beer for me.
MugiSame, I’m fully in. I want that pour with food in Gotanda the second they tap it.
Craft Beer Bistro Craftsman in Gotanda has received a special beer from fete Mishima Brewery. The Instagram post introduces "fête Mishima 3e Anniversary Hoppy Belgian Blonde" as a much-anticipated beer that will be tapped soon. It is a Belgian-style blonde with a strong 7.5% ABV, so it should offer both aroma and substance.
According to the post, the beer uses Numazu tea, malt, sugar, hops, rye, and white koji. The aroma notes include apple and lychee, suggesting a profile where Belgian yeast character, fruity hops, and Japanese-inspired ingredients come together. It looks like a beer that can be enjoyed not only for its brightness, but also for its layered structure.
Craftsman is a beer pub in central Gotanda, Tokyo, known for pairing craft beer with food in a relaxed setting. That makes it a fitting place for a guest beer with this much personality. The fete Mishima beer seems especially interesting as a glass to follow over time, watching how its aroma and flavor evolve as the temperature rises. For drinkers who enjoy Belgian blondes with a local twist, this is a noteworthy arrival in Gotanda.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroWhat’s got my attention is this anniversary Belgian blonde. Craft Beer Bistro Craftsman in Gotanda just received fete Mishima Brewery’s “fête Mishima 3e Anniversary Hoppy Belgian Blonde,” and it sounds like the keg is opening soon.
MugiWait, that name is huge! If it’s an anniversary beer, I’m expecting something pretty special. What’s it like?
Hop BroIt’s a Belgian-style blonde with a solid 7.5% ABV. It looks easygoing, but it drinks with real structure and can absolutely sneak up on you.
MugiOkay, but Belgian blonde still sounds like a superhero name to me.
Hop BroBeer superhero, maybe. Belgian yeast throws off fruity ester notes that can feel like apple and lychee. In plain terms: bright, floral, and fruity.
MugiEster? That got science-y fast. And apple plus lychee in one beer? My vocabulary just clocked out.
Hop BroIt gets better: they also used Numazu tea and white koji. That adds a Japanese twist on top of the Belgian fruitiness, with a softer tea-like calm and a gentle tang.
MugiWhat is this, a passport and a ryokan in one glass? Also, what is white koji and why does it sound important?
Hop BroFair question. White koji tends to create citric acidity, so it helps build layers of aroma instead of just making the beer loud. In a calm place like Craftsman, that’s exactly the kind of pint you want to follow as it warms up.
Hop BroI’d start with the aroma, then watch how the flavor opens as the temperature rises. It’s a go-right-now beer for me.
MugiSame, I’m fully in. I want that pour with food in Gotanda the second they tap it.
