Japanese Craft Beer

A white ale with a gorgeous aroma and refreshing taste, made using Shine Muscat grapes grown in the vineyards of Masuda City, Shimane Prefecture. Perfect as an aperitif.

In Yoshika-cho, where the headwaters of the Takatsu River are located, we used tea that was carefully grown without the use of pesticides or chemical fertilizers. A pale ale with a perfect balance of bitterness and body that goes well with meals.

I used a lot of wheat and local soy sauce as a secret ingredient. Weizen is characterized by its soft sweetness and fruity aroma created by weaving barley and yeast. The compatibility with Japanese food is also excellent.

Made in Mito, Masuda City, Shimane Prefecture, it is beautiful like jewels and has a refreshing sweetness and a strong aroma. rice field.

A combination of "Kuromoji", which grows in Hikimi no Mori, Masuda City, Shimane Prefecture, and has a noble herb-like scent, and "Biere de Garde", a beer style born in France. Perfect for relaxing.

We used plenty of ripe yuzu from Mito, Masuda City, Shimane Prefecture, one of the leading yuzu producing areas in the San'in region. It features a refreshing, slightly sweet scent and a mellow acidity. The beer style is farmhouse.

We used bean tea, a special product of Tsuwano Town, Shimane Prefecture, which has a fragrant aroma and is gentle on the body. Belgian dark with a deep black color, rich sweetness of malt, and a refreshing aftertaste.

Kiwifruit, a specialty product of Abu Town, Yamaguchi Prefecture, is characterized by its fresh aroma and sour taste. With a light mouthfeel and a refreshing throat saison style, it is also recommended for outdoor scenes!

We used the honey of honeycomb (beeswax) after collecting honey of "airport honey" made in Hagi / Iwami Airport. It is a beer style called Tripel, which is characterized by the heavy scent of honey and yeast.