This document provides information about a group project investigating unique beer ingredients in Japan. It outlines the purpose of researching and summarizing craft beers that use unusual local ingredients. Some key points covered include researching ingredients from a fieldwork experience at a craft beer base, focusing on ingredients like wasabi, oysters, miso and sansho. The document then provides a framework for the project, which is to 1) investigate unique Japanese beer ingredients and 2) make summaries of individual craft beers including details like the ingredient, brewer, taste and flavor profile. It concludes by listing several example craft beers that were researched, each using a different unique local ingredient like tanba black soybeans, wasabi, sansho, cabos and

1. The Unique Ingredients
in Japan
Group 5
Kei Takeuchi 11081516
Hiroko Tamura 11081078
Ogawa Lisa 11181040
Megumi Hasegawa 11181525

2. why we choose this theme?
• We were interested in ingredients.
• Through the fieldwork to the craft beer base, we
noticed that there are many unique beer
ingredients in Japan, such as wasabi, oyster, miso,
sansyo, and so on.
• Finally, we researched the main ingredients and the
unique beer ingredient of Japan more deeply.

3. Purpose of this project
• Spread out the unique beer ingredients on the
website.
1. Investigate the unique beer ingredients in Japan.
• Research the craft beer and the rare ingredients in Japan.
2. Make a summary of each craft beer.
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What is the unique ingredient of a craft beer?
Where is it made?
How much is it?
What is the main and unique ingredients?
What is a feature of that beer?

4. General Information
• Term: October 25th to December 20th
• How to research: Get information from the
fieldwork and the Internet.

5. Malt
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Malt is formed by soaking a grain in water until it
just begins to sprout.
As the grain begins this process, it draws on its
starch reserves and converts it into simple sugars.
Malting provides a perfect source of sugar and
soluble starch for the fermentation process.

6. • Malt is where most of the
flavor and sugars will be
derived from.
• The degree of roasting is
determined the color of
the beer and the greatest
roasted malted barley will
impart its roasted flavor to
the beer.

7. Water
Hard water－Europe
Flow slowly
(Limestone rock)
• Hard water Individualize
the bitterness of the hop.
• Dark lager, Ale beer
Soft water－Japan
Flow fast!
(Igneous rock)
• Soft water make beer
mild and sweet.
• Pilsner, Light lager

8. Yeast
・Working
Yeast broken down into alcohol and carbon
dioxide sugar derived from raw materials such as malt.
• Diameter of yeast 5-10 thousandth of a millimeter
• 50% of the yeast is made from protein
30％ Dietary fiber

9. Top fermentation yeast
Floating on the surface of the liquid fermentation
along with the bubbles of carbon dioxide during the
fermentation
Fermentation temperature 15℃～20℃
Fermentation period A long period of time
Taste fruity, full-bodied
Bottom fermentation yeast
Yeast formed a deposit after fermentation
Fermentation temperature 5℃～10℃
Fermentation period Short period of time
Taste fresh

10. Hop
• Feature
Bitter taste, Aroma, Bubble, and Preservative.
• Working
The hop makes bitter taste, and good aroma for the
beer and it can work as a preservative.
• Category
The hop is classified 4 types
Good aroma hop, Aroma hop, Normal hop, and Bitter
hop

12. Tanba Black soybean
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“Kuromame Beer”
Hyogo Prefecture
“Kizakura” corpolation
380 yen / 330 ml
Taste: Body / “natto”
http://kizakura.co.jp/ja/prod_data/info.php?type=items2&id=IB000130

13. Wasabi
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“wasabi” Ale
Iwate prefecture
“Miyamori-buroi house”
472 yen / 370 ml
Miyamori is the top source
of “newasabi” in the Tohoku
district.
• Deregulation of liquor tax
law enable them to make
this new product.
http://www.shokokai.com/tohno/tohnese/tshop/miyamori.html

14. Sansho
• Iwate Kura Beer
• Iwate prefecture
• Japanese Herb Ale
SANSHO
• This beer brewed with
one question ― “What is
the Japanese like beer?”.
• Iwate Kura Beer
introduces this beer’s
tastes like citrus fruits
beer.
http://www.sekinoichi.co.jp/beer/

15. CABOS & HONEY
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“K’s Brewering Company”
Fukuoka prefecture
590 yen/ 330ml
Fruit Ale
Malt, Hop, Cabos juice, Honey,
Acidity, Yeast, Water, Suger
• This beer uses Kabos and honey as
an ingredient, and has a sweet and
sour taste. These ingredients are
special products in Oita, Kyushu.
http://www.brewmaster2002.com/index.html

16. Oyster
• “Iwate Kura Beer”
o Iwate
• 500yen/ 330ml
• Ale/ Stout Beer
• Barley/ Wheat Malt, Hop,
Oyster, Water
• The brewer’s master wanted
to make the original Iwate’s
beer.
http://www.sekinoichi.co.jp/beer

17. Burdock
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“Mimasuya, Inc.
Tokyo
380yen/ 350ml
Malt, Hop, Barley, Burdock,
ginkgo,
Loquat leaf, Tear grass,
barrenwort
• This is the only beer by using
Burdock as an ingredient.
http://www.mimasu-ya.com/takinogawashouga.html

18. Lotus Beer
• Ingredient Lotus
• Area Hokkaidou
Prefecture
• Company SAPPORO
• Price N/A /330ml
• This beer made ​ so they
can
enjoy even the person
who
doesn’t like beer
http://www.sapporobeer.jp/area/hokkaido/products/haskappruby/index.html

19. Coffee Beer
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Coffee Bean
Iwate Prefecture
Sekinoichi Brewery
Set Pricing 3900 yen/ 330ml
Coffee Beer made by Sekinoichi
Brewery and Anchor Coffee
collaborating
5/http://www.securite.jp/shopping/40

20. Bitter Gourd Beer
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Bitter Gourd
Okinawa Prefecture
HELIOS Brewery
298 yen/350ml
This beer was made to
think bitter of bitter
gourd and bitter taste of
beer and meet
http://helios-syuzo.co.jp/docs/products/goyadry/

21. Rice (Koshihikari)
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Koshihikari Echigo Beer
Nigata Prefecture
￥280/ 500ml
Taste ： Dry
Barley malt, Wheat malt, Hop,
Rice
• Sake brewing Uehara made
beer using sake ,received the
Liquor Tax Act amendments of
1994.
http://www.echigo-beer.jp/product.html

22. Orange(Hyuganatsu)
• Hyuganatsu Lager Miyazaki
Hideji Beer
• Miyazaki Prefecture
• ￥ 530/330ml
• Taste ： Sour
• Malt, Barley, Sugar, Hop,
Hyuganatu Juice ,Yeast, Spring
Water
• Hyuganatu was born from
Miyazaki and production is
No.1 in Japan.
http://craftliquors.jp/shop/hideji-beer_hyuganatsu-lager/

23. Shiso
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Morita Kinshachi Beer
AoZiso Draft
Aichi prefecture
￥525/330ml
Taste ： Sour, Mild
Barley malt, Wheat malt, Hop,
Lemongrass, Shiso
• Aichi’s shiso production is
No.1 in Japan.
• This beer was made as a
limited edition.
http://goodbeer.jp/scb/shop/shop.cgi?No=895