CraftBeerSpot Hathor taps ISEKADO’s Mugi no Mani Mani and two more beers
At CraftBeerSpot Hathor in Kyobashi, Osaka, three new beers have been tapped today: Mugi no Mani Mani from ISEKADO, Honey Saison from Minoh Beer, and House IPA Real Ale Ver. The lineup offers a clear range from lager to saison to IPA.
Hop BroAt Craft Beer Spot Hathor in Kyobashi, today’s three fresh taps are almost too well arranged. Lager, saison, and IPA in one clean progression.
MugiWhat! A three-style lineup that even beginners can follow? I could drink in order and suddenly look like I know what I’m doing!
Hop BroFirst is Isekadoya Beer’s Mugi no Manimani. It’s a lager built around floor-malted barley, with lime-and-lemon freshness plus grain aroma and a crisp finish.
MugiHold on, floor malting means what exactly? Because I’m picturing barley just rolling around on the floor!
Hop BroThat picture isn’t totally wrong. It’s an old-school way of germinating malt on the floor, so basically you get more barley character. Light body, deeper aroma.
MugiOhhh! So this lager isn’t just crisp, it’s got main-character aroma too. Refreshing outside, serious inside!
Hop BroThen you move into Minoh Beer’s Honey Saison. It works as the bridge between the lager and the IPA, so the whole flight stays smooth and easy to follow.
MugiNo way, a bridge-builder saison? That sounds like the friend who quietly keeps the whole party running. Elite social skills for a beer!
Hop BroAnd the closer is Shiga Kogen Beer’s House IPA Real Ale Ver. It uses 100% Maris Otter with plenty of hops, and somehow stays refreshing even at 8%.
MugiWait, real ale style means what? Because just hearing that made an old wooden pub door creak open in my head!
Hop BroBasically, it’s served with a softer, more natural mouthfeel instead of pushing the carbonation too hard. That’s how refreshing at 8% actually works, and now I want one.
MugiAnd Hathor adjusts temperature, gas pressure, even the tap setup, plus they do house-smoked food? Kyobashi tonight is settled. I want all three side by side.
Today's Tap List
At CraftBeerSpot Hathor in Kyobashi, Osaka, the bar announced three fresh taps for the day. Hathor is known for rotating kegs and dialing in temperature, carbonation, and pour settings for each beer, so the lineup is presented in the best possible condition.
Mugi no Mani Mani / ISEKADO
This lager uses floor-malted barley as its main ingredient. The beer is described as bright and crisp, with lime- and lemon-like aromas, plus floral and spicy layers. It finishes clean, while leaving enough malt character and bitterness to invite another sip.
Honey Saison / Minoh Beer
Minoh Beer’s saison-style beer rounds out the middle of the lineup. It sits between the lighter lager and the hop-forward IPA, making it a natural choice for drinkers who want something with a different texture and a more expressive yeast-driven profile.
House IPA Real Ale Ver / Shiga Kogen Beer
Shiga Kogen Beer’s signature IPA is served here as a real ale version. Built on a Maris Otter base and heavily hopped, it is a strong IPA at 8% ABV, yet it is noted for its surprisingly fresh, crisp drinkability.
Hathor also serves smoked dishes, making it a strong fit for slow, food-friendly beer drinking. With a lager, a saison, and a real-ale IPA on tap, this update offers a balanced snapshot of what the bar can do in one round.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Craft Beer Spot Hathor in Kyobashi, today’s three fresh taps are almost too well arranged. Lager, saison, and IPA in one clean progression.
MugiWhat! A three-style lineup that even beginners can follow? I could drink in order and suddenly look like I know what I’m doing!
Hop BroFirst is Isekadoya Beer’s Mugi no Manimani. It’s a lager built around floor-malted barley, with lime-and-lemon freshness plus grain aroma and a crisp finish.
MugiHold on, floor malting means what exactly? Because I’m picturing barley just rolling around on the floor!
Hop BroThat picture isn’t totally wrong. It’s an old-school way of germinating malt on the floor, so basically you get more barley character. Light body, deeper aroma.
MugiOhhh! So this lager isn’t just crisp, it’s got main-character aroma too. Refreshing outside, serious inside!
Hop BroThen you move into Minoh Beer’s Honey Saison. It works as the bridge between the lager and the IPA, so the whole flight stays smooth and easy to follow.
MugiNo way, a bridge-builder saison? That sounds like the friend who quietly keeps the whole party running. Elite social skills for a beer!
Hop BroAnd the closer is Shiga Kogen Beer’s House IPA Real Ale Ver. It uses 100% Maris Otter with plenty of hops, and somehow stays refreshing even at 8%.
MugiWait, real ale style means what? Because just hearing that made an old wooden pub door creak open in my head!
Hop BroBasically, it’s served with a softer, more natural mouthfeel instead of pushing the carbonation too hard. That’s how refreshing at 8% actually works, and now I want one.
MugiAnd Hathor adjusts temperature, gas pressure, even the tap setup, plus they do house-smoked food? Kyobashi tonight is settled. I want all three side by side.
