Tucked away in Yanaka, a Tokyo neighbourhood that retains much of its historic temple-town charm, BUZZED LAMB BREWING has breathed new life into a nearly century-old wooden building. Once home to a sake merchant whose history stretches back to the Edo period, the building now houses a microbrewery with an unconventional approach: rather than offering a fixed selection of beers, every batch is brewed using a different recipe.
Preserving the area’s history and community connections while welcoming visitors from Japan and abroad, BUZZED LAMB BREWING brings together old traditions and new ideas. We take a closer look at the philosophy behind the brewery and the hands-on craftsmanship that goes into every beer.
Preserving the Legacy of a Storied Building
A wooden sign reflecting the history of Isego Honten, the long-established sake merchant behind the brewery.
There’s a playful story behind the name BUZZED LAMB BREWING. “Buzzed” has two meanings: the pleasant feeling of being a little tipsy and the excitement of creating a buzz. “Lamb,” meanwhile, is a nod to the brewery’s two founding members, both born under Aries, the zodiac sign represented by a ram.
The brewery occupies a nearly century-old wooden building dating back to the early Showa period (1926–1989). Before becoming a craft brewery, it was occupied by Isego Honten, a historic sake merchant established during the Edo period. The idea for the brewery came from one of its employees, a craft beer enthusiast who suggested using the building to brew beer. Today, that same employee serves as the brewery’s brewer.
The decision to preserve the property was deliberate. Rather than relocate or undertake a complete rebuild, the team carried out only the repairs necessary to keep the building in use, hoping to maintain the sake merchant’s longstanding ties to the neighbourhood. Their vision was to create a new gathering place and a familiar landmark at the top of the hill. Local residents began stopping by soon after opening, pleased to see the building once again associated with alcohol. In a space shaped by generations of history, a new brewing tradition is taking root.
The Art of Hands-On Brewing
House-brewed craft beer served in a glass featuring the brewery’s lamb logo.
The brewery offers a diverse range of beers, from those incorporating Japanese herbs to creations inspired by international trends. One popular example is a rich, dark beer infused with jasmine flowers, adding an unexpected freshness to its roasted flavours. The floral aroma provides a pleasant contrast to the beer’s depth and has proved popular with customers. The brewery also collaborates with local producers, including a beer made with fresh hops grown on building rooftops near Shinobazu-dori in Ueno.
The team also puts its own spin on hazy IPA, a popular style in the craft beer scene. PEAC SQUAT is a cloudy, fruity beer with a distinctive nectar-like aroma. Rather than using actual peaches, the brewers achieve this character entirely through their choice of hops. The sweetness is deliberately kept in check, making it particularly refreshing during the warmer months.
Six beers are available on tap at any given time, but there is no permanent lineup. Taking advantage of its small-scale brewing facilities, the team experiments with whatever flavours and ideas interest them, developing an original recipe for every batch. No recipe is repeated, so there’s always something new to discover with each visit.
Image 1: The view from the first-floor counter, where brewing equipment and tanks can be seen through the glass.
Image 2: Inside the brewery, 300-litre and 600-litre tanks stand side by side. Much of the brewing process is carried out by hand, including careful temperature control and valve adjustments.
It takes about a month to produce each batch of beer, and much of the work is done by hand. The process starts with crushing the malt and converting its starches into sugars before moving on to boiling, fermentation and maturation.
Every decision affects the final flavour, even the timing of when hops are added. During boiling, hops release bitterness, while adding them during fermentation allows their aromas to develop without being lost to heat. The team adjusts the process to bring out the particular qualities they’re looking for.
The brewers also utilise the carbon dioxide naturally released by yeast during fermentation. By carefully managing temperatures and removing unwanted yeast and sediment, they give each beer its own distinct character.
Malted grain is the main ingredient in beer. The brewing process begins by crushing the malt, then heating it in a brewing vessel to convert its starches into sugars.
The interior has been designed with the brewing facilities at its heart, giving visitors two distinct ways to enjoy the space. Downstairs, counter seats face the glass-enclosed brewing area, where tanks and equipment are clearly visible. It’s a chance to enjoy a freshly brewed beer while getting a glimpse of the production process just metres away.
A wooden staircase leads to the second floor, where spacious table seating is framed by the building’s original pillars and exposed beams. During the cooler evenings of spring and autumn, open windows invite a pleasant breeze into the room, allowing guests to soak up Yanaka’s quiet neighbourhood atmosphere. It’s a welcome contrast to the lively districts around Ueno Station and west of the Yamanote Line, offering a more peaceful place to settle in with a beer.
The second-floor seating area retains its original wooden pillars, beams and decorative transoms. Soft light filters through the shoji windows, creating a peaceful space to unwind away from the bustle of the city.
Becoming a Neighbourhood Hub in Yanaka
The brewery attracts a fairly even mix of local residents and tourists. During the week, the brewery is frequented by neighbourhood residents, while weekends see an influx of visitors exploring Yanesen, the historic area comprising Yanaka, Nezu and Sendagi. Nippori Station is also within walking distance, with the Keisei Skyliner providing a direct connection to Narita Airport and making the area convenient for international travellers.
Yanaka’s traditional streets, historic temples and nostalgic downtown atmosphere are particularly appealing to visitors from Europe and North America, many of whom stay at nearby accommodation. Increasingly, travellers are also venturing beyond the crowds of Asakusa in search of the neighbourhood’s quieter, more relaxed atmosphere.
The warm, wood-filled interior of the first floor, with the glass-enclosed brewing area on the right and counter seating on the left.
The streets surrounding BUZZED LAMB BREWING offer plenty of opportunities for exploration. Just five to ten minutes away on foot is Yanaka Ginza, a bustling shopping street where visitors can sample a variety of street food. Beyond it, the winding backstreets of Hebimichi and Kitte-dori are dotted with small lifestyle boutiques, vintage clothing shops, bagel cafés and hidden tart shops. It’s the kind of neighbourhood that rewards a leisurely wander.
Opening from noon, the brewery fits naturally into a day spent exploring Yanaka, whether for a midday drink or a relaxed break along the way. It stays open until 8 pm on Wednesdays, Thursdays and Sundays, while Friday and Saturday hours extend to 10 pm, giving people a chance to drop in after work.
The brewery’s ambitions also extend beyond serving good beer. The team wants to preserve the building’s history while continuing to establish it as a gathering place for the community. They’re also looking towards entering beer competitions, hoping that outside evaluations will help them sharpen their skills and measure their progress.
In a building steeped in history, every beer is crafted with care by hand. Whether stopping by during a stroll through Yanaka or winding down at the end of the day, visitors can enjoy a beer that’s unique to that moment.
BUZZED LAMB BREWING
Address : 4-2-39 Yanaka, Taito-ku, Tokyo
Instagram : @buzzed_lamb_brewing
