Tokumanjiri Hinomoto Beer pours three beers at Jimoto Fes in Shibuya
Tokumanjiri Hinomoto Beer from Kotoura, Tottori, joined Jimoto Fes at Shibuya CAST Garden. Even with Typhoon No. 15 expected to move in later that night, the venue stayed lively as the brewery served Byaku, Shizuku, and a fig-leaf beer.
Hop BroToday’s story is about Tokumanjiri Hinomoto Bakushu bringing three beers to a local festival at Shibuya Cast Garden, and it’s a pretty tempting lineup.
MugiWait, Typhoon No. 15 approaching? That makes me think about umbrellas before beer!
Hop BroThat’s the fun part, the Shibuya Cast Garden venue still stayed lively, and the rain apparently cooled things down just enough to keep people hanging around.
MugiOoh! Tell me the three-beer lineup right now.
Hop BroFirst, the classic milk ale called “Shiro,” then “Shizuku,” a sour ale made with yuko citrus, and finally a fig-leaf beer.
MugiHold on, sour ale means what exactly? Is this the kind of beer that sprints straight at your face with acidity?
Hop BroBasically, it’s a beer with gentle tartness that drinks really smoothly. “Shizuku” should also have a bright citrus lift from the yuko.
MugiWhat even is this! Skim milk powder in “Shiro”? Beer just crashed into school lunch and somehow I’m listening.
Hop BroThat’s exactly why it stands out. “Shiro” uses material tied to the local dairy industry, and it even won a 2026 bronze award as one of the brewery’s signature beers.
MugiWow, a 300-liter batch size brewery making beer in a renovated old beverage factory somehow makes the whole story taste better already.
Hop BroIt started in 2022 from Sanae Shimazaki’s vision after years of running an izakaya, and because they keep brewing with the seasons, you get beers like the fig-leaf brew. Honestly, I want a glass already.
MugiSame, I’m fully in three-beer flight mode now. I want to relax with Shiro, snap awake with Shizuku, and then stare dramatically at the fig-leaf one like, “Wait, leaves can do this?”
Tokumanjiri Hinomoto Beer is a small brewery in Kotoura, Tottori. Each brew is about 300 liters, and the team focuses on local ingredients and recipes that fit the season. The brewery was founded in 2022 from the vision of Sanae Shimazaki, who had long run a local izakaya, and it started brewing in a renovated former beverage plant.
In this post, the brewery announced its booth at Jimoto Fes, held at Shibuya CAST Garden. Rain helped cool the air as Typhoon No. 15 moved closer later in the evening, but the venue still looked busy. The lineup featured Byaku, the brewery's milk ale, Shizuku, a yuko sour ale, and a fig-leaf beer.
Byaku is the brewery's flagship beer and won a bronze medal at the Japan Great Beer Awards 2026. That focus on turning Kotoura's ingredients into a memorable glass is central to the brewery's identity. The festival appearance reflected that approach clearly: local roots, seasonal ideas, and a compact brewery working with a very specific sense of place.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s story is about Tokumanjiri Hinomoto Bakushu bringing three beers to a local festival at Shibuya Cast Garden, and it’s a pretty tempting lineup.
MugiWait, Typhoon No. 15 approaching? That makes me think about umbrellas before beer!
Hop BroThat’s the fun part, the Shibuya Cast Garden venue still stayed lively, and the rain apparently cooled things down just enough to keep people hanging around.
MugiOoh! Tell me the three-beer lineup right now.
Hop BroFirst, the classic milk ale called “Shiro,” then “Shizuku,” a sour ale made with yuko citrus, and finally a fig-leaf beer.
MugiHold on, sour ale means what exactly? Is this the kind of beer that sprints straight at your face with acidity?
Hop BroBasically, it’s a beer with gentle tartness that drinks really smoothly. “Shizuku” should also have a bright citrus lift from the yuko.
MugiWhat even is this! Skim milk powder in “Shiro”? Beer just crashed into school lunch and somehow I’m listening.
Hop BroThat’s exactly why it stands out. “Shiro” uses material tied to the local dairy industry, and it even won a 2026 bronze award as one of the brewery’s signature beers.
MugiWow, a 300-liter batch size brewery making beer in a renovated old beverage factory somehow makes the whole story taste better already.
Hop BroIt started in 2022 from Sanae Shimazaki’s vision after years of running an izakaya, and because they keep brewing with the seasons, you get beers like the fig-leaf brew. Honestly, I want a glass already.
MugiSame, I’m fully in three-beer flight mode now. I want to relax with Shiro, snap awake with Shizuku, and then stare dramatically at the fig-leaf one like, “Wait, leaves can do this?”
