#Aichi Brewery

[bonguri]

20240907 Handa 8 by Bong Grit Via Flickr: 壁のボコボコした穴は太平洋戦争のときの機銃掃射の弾痕だそうです。 Photo taken at Handa Red Brick Building, Handa city, Aichi pref.

[miyazaki-division]

The day was finally coming to an end in Miyazaki. Himari Asami was in her home spending her birthday relaxing. That's why it came as a surprise when she heard the front door ring. Walking over she opened the door to reveal a sharply dressed man with several scars across their face. 

“Ms. Asami.” the man answers holding out and giving Himari several packages before nodding his head and leaving. Back inside, Himari walked over to the kitchen cursing at how heavy one of the packages was before placing the item on the counter. 

Wondering who could have sent her all these gifts Himiari grabbed the heaviest present first and began to open it. 

Inside was a brand-new white and blue sewing machine. There were also several bolts of expensive fabrics and a spool of gold-colored thread. Pulling everything out, she found a letter attached to the machine.

“Dear Asami,

When I hear it was my favorite seamstress's birthday I knew I had to get you something. Alongside the brand-new machine, I got you several bolts of some of the harder to obtain fabrics like silk and a spool with thread made out of genuine 24k gold. I hope you are able to put them to good use with your clients. 

From,

Reika Aichi”

Giving a smile at the socialite’s gift Himari turned to the closest package and began opening it.

Opening the gift reveals a bottle of expensive cherry blossom flavored sake. Hanging from the bottle was a note plucking it Himari began to read it. 

“Dear Asami,

Happy Birthday.  I hope you enjoy the sake it was made in one of my personal breweries. The Kito produce and sell (legally mind you) sake all throughout Japan as one of our more legal ways to make a profit. This sake is a limited edition and is only sold during the Hanami season while watching the cherry blossoms bloom. Hope both you and your teammates can enjoy it.  

Signed, 

Sakura Kito

Head of the Kito-gumi” 

Placing the bottle down Himari picked up the last gift and began to open it.

Opening the final gift reveals a chocolate cake. Chocolate swirls decorated the cake alongside the words Happy Birthday written on it. It smelled wonderful and seeing a note on top Himari picked it up beginning to read.

“Asami,

Happy Birthday. While I am personally not a fan of such frivolous celebrations. I suppose I must congratulate you on another year in this unstoppable marching of time that is slowly guiding us all toward an inevitable death. Take this cake as my appreciation for the many times you have repaired my lab coat. 

Signed,

Dr. Kanon Hojo”

“Dr. Hojo can bake?”

Those were the first words that came out of her mouth upon looking at the box Kanon had sent her.

Don’t get her wrong- she loved the gifts! It just shocked her that Kanon could bake!

With gentle hands she picked up the thread from the box Reika had sent her. Spending money on this was probably chump change to someone like her- still it warmed her heart to see that one of her favorite clients would send her this. As for the machine- it was perfect timing considering Kyoko somehow managed to absolutely wreck her old one this afternoon after some…rather aggressive attempts at stitching her kimono back up after one of her boy toys got…aggressive.

Seeing the Sake she couldn’t help but smile.

“Kyoko! Rinko!” She shouts.

“What’s up Mari”

Himari holds up the bottle of alcohol

“How about some celebration- our friends from Shizuoka sent some presents for my birthday”

[chuck-clenney]

#beers Have been finding lots of tasty Japanese craft beers lately, which is a trend that I am happy about. - 信州浪漫 Shinshu Roman beer w/ the Arukuma design can. Arukuma is the PR character for Nagano Prefecture and the beer is crispy and refreshing (much like Nagano) - Hitachino Nest White Ale is one of the best beers around, hands down. Lots of fruity zest and spicy coriander vibes, with a satisfying hop mix. - The ol' Captain Crow EPA from Nagano is a hops bomb w/ caramel. This is a bold beer that always reminds me of being/drinking in America. - Two beers from 金しゃち Kinshachi in Inuyama, Aichi Prefecture. The altbier was a nice smoky lager & the "Nagoya Aka-miso Lager" was a very robust malt with that unmistakable red miso taste softly coming through. It was almost savory. - A triple set of Kirishima Kougen Beer, made in Kagoshima (right in front of the airport in Aira). These were all beers made in collaboration with a Slovakian brewer (Bohemian Garnett, Kölsch, and Blonde) & the Kölsch was, by far, the brightest and most flavorful. - Lucky Brew's Lucky Dog and Lucky Chicken from Kizakura Sake in Kyoto. Lucky Chicken is an "Umami Red IPA" & is one of my favorite beers ever but Lucky Dog, an "Umami Session IPA" steals the show. A rare barrage of hops in Japan. - @setouchisyuhan started to carry the @anchorbrewingsteam Liberty Ale from San Francisco. This is the first American IPA brewed after prohibition & it is historically delicious. - Now, this Baeren Kabosu Radler from Morioka, Iwate Prefecture is very interesting. It's a light and crispy Radler with fresh Kabosu juice (one of my favorite citrus fruits here). Perfect beer for a hot day chillin'. - Ebisu Premium White, tasty as always. - These two beers from Yufuin, Oita Prefecture are from Yufuin Brewery & must be kept cool because of the yeast. The "Yufu no Houjun Weizen Tanshoku" is a light Hefeweizen with a strong lemon flavor & contrasted well with the dark and spicy "Ale Type" #ビール #地ビール #クラフトビール #長野 #京都 #愛知 #犬山 #霧島 #スロバキア #コラボ #エール #飲み物 #かぼす #湯布院 #japan #japanese #beer #beerstagram #craftbeer #nagano #ipa #hopping #hefeweizen #kyoto #yufuin #kabosu #kirishima #slovakia #collaboration (at 瀬戸内町) https://www.instagram.com/p/CNbclZyFOQd/?igshid=isy3byccmo2t

[teamsekaharu]

About日本製[Nihonsei] Part 2

〜Contents〜

Traveling 47 prefectures across Japan with Haruma Miura

47 of “Made in Japan”

01 Hokkaido A close look at the history of Esashi Oiwake

02 Aomori Artist’s techniques behind the Nebuta festival

03 Iwate Visiting Tekiseisha, a workshop for Joboji Urushi lacquer

04 Miyagi Kanedai, the pride of local industry

05 Akita Encounter a power of sake at the Aramasa Sake Brewery

06 Yamagata Visiting a Yonezawa beef cattle farm

07 Fukushima The world’s best rice – visiting the Tenei rice farm

08 Ibaraki Fireworks artistry of Yamazaki Enka Manufacturing

09 Tochigi The story historic Ashikaga School tells us

10 Gunma Daimonya, the history and tradition of Takasaki Daruma craftmanship

11 Saitama Ogano Kabuki, the tradition that passed down through generations and to the future

12 Chiba Learning at the Chiba Shoyu headquarters factory

13 Tokyo History of Tsukudani unfolded at Tsukudani Marukyu

14 Kanagawa Visiting Hakkodo, the oldest manufacturer of Kamakura-bori

15 Niigata Snow Peak headquarters and outdoor gear industry

16 Toyama Massive Kurobe Dam and electric power

17 Ishikawa What Kagaya Ryokan continues to deliver

18 Fukui The glasses I touched at the Boston Club in Sabae City

19 Yamanashi Hands-on report from Kikuchi Wasabi Farm

20 Nagano To the factory house of Fujigen Guitars

21 Gifu Japanese papermaking at Minotake Kami Studio

22 Shizuoka Think about a “community” at Dot Tree Project Shuzenji

23 Aichi Touch the origin of the Toyota Motor Corporation

24 Mie Wagu – soak-up the life of Japanese lobster fisherman

25 Shiga To Daiyo- Oumi’s hand-crafted Japanese candle

26 Kyoto Discover “Project GO ON” launched by a new generation of Kyoto traditional artists

27 Osaka Visiting Ebisu at the Imamiya Shrine

28 Hyogo The weight of the salt at the Ako Marine Science Museum, Salt Country

29 Nara Carrying on the traditions to future generation at the Yamamoto Kawara Kogyo

30 Wakayama Savoring Hamadaya’s sesame tofu at the foot of Mt. Koya

31 Tottori A challenge called Sakyu Rakkyo

32 Shimane The nature and the time that support Tataraba

33 Okayama The garment factory that shines, fueling Japan Blue in the denim industry

34 Hiroshima Interview with Mr. Fumiaki Kajiya, a storyteller of Hiroshima

35 Yamaguchi Family ties at Sakae Fuku, an exquisite pufferfish restaurant

36 Tokushima Fascinated by the BUAISOU’s indigo dye

37 Kagawa Discovering the history of udon noodles at the Sanuki Menki headquarters

38 Ehime The branding of Imabari Towel

39 Kouchi Mr. Manabu Myojin, the distinguished technique of the bonito fisherman

40 Fukuoka Hakata vidro chanpon artisan, Mr. Youji Kunii and his studio

41 Saga The alure of “Tadarou-ware pottery” encountered at Kaneko Kilin

42 Nagasaki Iki – the history of Hirayama Ryokan and the island

43 Kumamoto Tenmeido – Interview with Mr. Kazuki Kitagawa about “Rokkasho -six confectioners”

44 Oita Searching for Shiramizu Kousen’s sparkling water

45 Miyazaki Visiting the third generation of Kagura mask-making craftsman

46 Kagoshima To the JAXA Tanegashima Space Center

47 Okinawa Visiting the art of Kumiodori at the National Theatre Okinawa

[beertengoku]

{:en}As we travelled through Nagoya in a taxi – the previous night at Hop Buds had been a bit heavy – the scenery changed from one of hustle and bustle, to one of industrial. Sprawling factories in the northern part of Nagoya, dotted along the banks of The Shin River – another man-made part of the area. All of the factories appeared to be the same, with their typical dull grey exteriors, and a few signs posted above the doors so you know where you are. However, one building stood out from the rest, with its colourful, vibrant door to the warehouse.

Y Market Brewing opened this brewery in November 2018 as the demand for Y Market’s beers had outstripped the production capability at their brewpub in the Yanagibashi Market. From the outside, the brewery appears to be brand new – its sparkling, gleaming exterior looks out of place with the much older factories and warehouses in the area.

As you enter through the multicoloured door – you are treated to what appears to be the canning room. Except it isn’t. Every nook and cranny in the brewery serves a purpose. In the entrance area appears to be pallets of blank cans – 3000 or so on each pallet, all for the sole purpose of canning some of the beers brewed here. Unlike the brewpub branch, this brewery both cans and kegs the beers made here. Right in front of you is another shutter. But it’s not for entering the brewery – it’s where all the malts are kept. Nagoya’s weather ranges throughout the year – sunny to snowy, 40c to -10c at its extreme – so all the malts are kept in a climate controlled environment.

Y Market Brewing import their malts through one of Japan’s biggest malt distributors – Ohnishi Shoji – who supply malts from around the world, with countries such as Germany, The UK, and the US represented. These malts can also be bought in online homebrewing shops too which means the homebrewer can use the same materials that are used in Y Market Brewing’s beers. Forklifts are used to access the grains; however, they are still carried to the milling station, and sliced open by hand to ensure no metallic parts or dust enters the milling area.

While Y Market Brewing are more famous for their IPAs and pale ales, from time to time, they do make darker beers. With up to 60 bags of malt being used for each batch of beer, it can get time consuming to clean the milling machine, so Y Market go with milling the darker malts first – think chocolate, black, roasted barley, then the caramel or crystal malts, before moving onto the paler base malts such as two-row or Maris Otter. The milling machine is connected right to the mash tun via an overhead conveyor belt; however, some of the non-malt products, such as oats or rye, get milled in a separate machine. Wheat is a notorious difficult grain to mill – it can produce lots of flour and make the mash gummy, so this gets milled away from the malts and then transported up via a conveyor belt.

As you walk into the main brewhouse area, the space is immense. While Y Market have utilised the space efficiently, there is still a lot of room left for future expansion – something that is not a case of “if” but “when”. As you walk past the fermenters, looking overhead, pipes run above you – hot water, cleaning, wort – all going somewhere before ducking down behind stainless steel containers.

The brewing area is an impressive setup. Four huge tuns sit on top of a platform at the far end of the brewery, overlooking the fermenters and water tanks that stretch down the middle and the side of the brew house. The tuns are all computer controlled – in English as Kachi-san prefers it that way – though they are operated by hand and have the specific details such as mash temperature, chosen by the brewers. Unlike other breweries in Japan, Y Market Brewing also have a four stage hoprocket – the largest at the time of writing in Japan – connected to the system to impart more hop flavour than just boiling the hops normally.

Nakanishi-san mentioned it would be possible to do a double brew, possibly even a triple brew, on the current system if there were a demand for it. A brew from start to finish usually takes around 6 hours. That’s thanks to the two huge water tanks that collect water from the city. While that sounds unusually compared to other breweries that use underground aquifers or wells – something that sake in Japan is famous for emblazing on the bottle labels – the reason for this is that the city water is carbon filtered and then have its profile changed to suit the kind of beer being made.

The two huge water tanks contain both hot water for the mash, known as the HLT, and also for sparging, while the cold water tank contains water for cooling. This cooling stage occurs once the wort has passed through the whirlpool tank – one of the biggest we’ve come across on our travels for BeerTengoku. This huge tun is used to impart MORE hop flavours and aromas once the beer has begun to cool down as the boiling wort causes some of the more delicate oils to be evaporated off. Once the wort is brought into the whirlpool tun, it spins around the centre and then hops are added – this spinning effect is called the “Tea Cup Effect” and was first summarised by Albert Einstein – who’d have thought Einstein would have influenced how a beer is hopped? Then the wort is allowed to stand for an additional 20 minutes or so to allow the hops and trub to form a compact trub/hop pile in the center of the vessel. The wort is easily separated from the pile by pumping it out of an outlet located on the side of the vessel.

The wort is then pumped into one of the nine 3600 litre fermentation vessels that lie in the middle of the brewhouse. Each one of these is glycol chilled and all were full up when we visited. Some were of the Y Market Brewing regular line up, some were collaboration beers, while some were special beers for the Spring Keyaki Beer Festival. There is no in-house set yeast either – each batch of beer is brewed using liquid yeast from Wyeast that is specially imported over for each beer. Moreover, the meticulous nature of both Kachi-san and Nakanishi-san means when the yeast is about to be added, the whole packet is washed all over to ensure that no infections or wild spores are on the packets. This also extends to the cutting tools – be it a pocket knife, pair of scissors, or a much larger knife – everything gets meticulously washed.

Once the beer is deemed to be finished, it then moves onto one of the three BBT – known as bright beer tanks. These tanks are used to carbonate a beer before it moves onto either kegging, bottling, or in Y Market Brewing’s case – canning. ⅓ of every batch of beer is canned at this location, while the remaining is kegged for sales either in the taproom, the Y Market bar, or for bars across Japan. The canning machine itself is mostly automated and it is able to can 1300 350ml cans per hour, though think of the poor person who has to load the canning machine.

Once the beers are canned, washed, dried, they are then x-rayed to ensure that no metallic parts are inside the beers and also to ensure that the level of beer inside is the same for all the beers. If the beer is off at all, it is immediately discarded from shipping. When asked what happens to the beer, in the hope of a few “samples”, Nakanishi-san laughed it off and said the beer would not be for consumption. Random samples from each batch are tested to ensure they meet the rigorous standards and then the labels are applied.

The original plan was to use heat-shrink labels on the cans; however, the cans were being crushed when the film was being heated on the empty cans. Of course, heating the cans once they have beer inside is also not desirable so Y Market Brewing decided to go with the simplistic, but effective, single stripe down the middle. The beers are then stored in a giant walk-in fridge, that also stores the hops from Yakima Valley Chief, before the beers are shipped off for sale.

Perhaps the most important stop on the tour is the taproom, open primarily at weekends, where you can get some fresh beer from the bright tanks, or even some cans to takeaway. All of the Y Market Brewing staff drink there – it’s next door to their offices – and you can often walk up to meet and chat with them. While tours are not commonly done at Y Market Brewing, if you do get the chance, it’s a great brewery to see in action if given the chance.{:}{:ja}名古屋をタクシーで旅をしていくと、（Hop Budsでの前夜は少し飲みすぎた）景色が喧騒から産業地帯に変わっていった。名古屋の北に広がる工場は、人口の埋め立て地である新川のほとりに点在している。すべての工場は同じように見え、典型的な鈍い灰色の外観と、ドアの上にいくつか看板が掲示されているので、今自分がどこにいるかを知ることができる。しかしある建物は、カラフルで鮮やかな倉庫への扉があり、他の建物よりも際立っていた。

ワイマーケットブルーイングは、そのビールへの需要が柳橋市場の彼らのブルーパブでの生産能力を上回っていたため、2018年11月にこの醸造所をオープンした。外からは、その醸造所は真新しく見え、その輝かしい外観は、そのエリアの遥かに古い工場や倉庫とは一線を画している。

色とりどりのドアを入っていくと、キャニングルームのようなところに入る。しかし、そうではない。醸造所の隅々が目的を果たしているのだ。エントランス付近では、空き缶がパレット積みされている。各パレットに3000個程度あり、ここで醸造されたビールの一部をキャニングすることのみを目的としている。ブルーパブとは違い、この醸造所では、作られたビールを缶詰めと樽詰めの両方をここで行っている。すぐ目の前には、もう一つのシャッターがあるが、醸造所に入るためではなく、そこにすべてのモルトが保管されているのである。名古屋の気候は、晴れから雪、極端な場合は40℃から-10℃と、年間を通して変化する。すべてのモルトは温度管理された環境に保管されている。

ワイマーケットブルーイングは、ドイツ、イギリス、アメリカなどの国を代表して世界中からモルトを供給する日本最大のモルト販売業者の1つである大西商事を通じてモルトを輸入している。これらのモルトはオンラインの自家醸造ショップでも購入できる。これは自家醸造者が、ワイマーケットブルーイングのビールで使われているのと同じ材料を使うことができることを意味している。フォークリフトは穀物を取るために使用されるが、それらはミリングステーションに運ばれ、金属部分や粉塵がミリングエリアに入らないように手で切り開かれる。

ワイマーケットブルーイングはIPAとペールエールで有名だが、時には濃いビールを作っている。ビールのバッチごとに最大60袋のモルトが使用されることで、ミリングマシンの洗浄に時間がかかるので、ワイマーケットはまず濃いモルトから製粉する。チョコレート、黒、ローストした大麦、次にキャラメルまたはクリスタルモルトを考慮して、ツーローまたはマリスオッターなどの淡いベースモルトに移っていく。ミリングマシンは、オーバーヘッドコンベアベルトを介してマッシュタンに直接接続される。ただし、オート麦やライ麦などの非麦芽製品の一部は、別の機械で製粉される。小麦は製粉するのが難しいことで有名な穀物。小麦粉を大量に生産し、マッシュをグミにすることができるため、これはモルトから製粉され、コンベヤーベルトで運ばれる。

メインの醸造エリアに入ると、スペースが広い。ワイマーケットは空間を有効活用してきたので、将来の拡張に向けて、まだたくさんの空き部屋がある。それは「もしも」の備えではなく、来るべく「その時」のために。発酵槽を過ぎると、パイプ（温水、クリーニング、麦汁）が頭上を走っており、すべてがステンレスの容器の後ろに落ちる前に、どこかへ運ばれる。

醸造エリアは印象的な仕組みである。醸造所の遠端にあるプラットフォームの上部に4つの巨大な樽があり、醸造所の中央と側面に広がる発酵槽と水槽を見下ろしている。カチさんが好むように、樽はすべてコンピューターで制御されているが、手作業で操作され、醸造者によって選択されたマッシュ温度などの特定の項目がある。他の日本の醸造所とは違い、ワイマーケットブルーイングには、通常のホップを煮沸するよりもホップの風味を高めるためにシステムに接続された、4段階のホプロケット（執筆時点で日本最大）がある。

ナカニシさんは、現在のシステムで要求があれば、ダブルブリュー、場合によってはトリプルブリューも可能だと言っていた。醸造の始めから終わりまでかかる時間は、通常およそ6時間だ。

これは、都市から水を集める2つの巨大な水タンクのおかげである。地下の帯水層や井戸を使う他の醸造所と比べると変に聞こえるが、（日本のお酒はボトルラベルに印字することで有名だが、）その理由は都市の水と炭素をろ過し、ビールの種類に合わせてプロファイルを変更するためである。

2つの巨大な水タンクには、HLTとして知られるマッシュ用の温水とスパージング（麦汁ろ過）用の温水が含まれ、冷水タンクには冷却用の水が含まれている。この冷却プロセスは、麦汁がワールプールタンク（ビール天国の旅で出会った中で最も大きいものの一つ）を通過すると発生する。この巨大な樽は、ビールが冷め始めたら、麦汁が沸騰してよりデリケートなオイルの一部が蒸発するので、より多くのホップのフレーバーとアロマを与えるために使用される。麦汁がワールプールタンに運ばれると、中心が回転し、ホップが加えられる。この回転効果は「ティーカップ効果」と呼ばれ、アルバート・アインシュタインによって初めて要約された。アインシュタインがビールのホップに影響を与えたと誰が思うだろうか。その後、麦汁をさらに20分ほど放置して、ホップとトラブが容器の中央にコンパクトなトラブ/ホップパイルを形成できるようにする。麦汁は、容器の側面にある口からポンプでくみ出すことにより、パイルから簡単に分離できる。

麦汁は、醸造所の中央にある9つの3600リットルの発酵容器の1つに送り込まれる。これらはそれぞれグリコールで冷やされており、我々が訪問しときにはすべて満杯だった。いくつかはワイマーケットブルーイングのレギュラーラインナップで、いくつかはコラボレーションビールで、いくつかは春けやきビールフェスティバルのスペシャルビールだった。自社セット酵母もない。ビールの各バッチは、ビールごとに特別に輸入されたワイイーストの液体酵母を使用して醸造される。さらに、カチさんとナカニシさんの細かい性格により、酵母が追加されようとしているとき、感染または野生の胞子がパケットにないことを確実にするため、パケット全体を洗浄している。これは裁断道具にも当てはまる。ポケットナイフ、ハサミ、またははるかに大きなナイフなど、細心の注意を払ってすべてを洗浄している。

ビールが生産完了とみなされると、3つのBBT(Bright Beer Tank) のいずれかに移動する。これらのタンクは、ビールが樽詰め、瓶詰め、またはワイマーケットブルーイングの場合は缶詰めのいずれかに移動する前に、炭酸を入れるために使用される。ビールのすべてのバッチの3分の1はこの場所で缶詰にされ、残りはタップルーム、ワイマーケットバー、または日本中のバーのいずれかで販売されている。

ビールが缶詰め・洗浄・乾燥されると、X線を照射して、ビールの内部に金属部分がないこと、ビールのレベルがすべて同じであることを確認する。ビールに不備がある場合、出荷品からすぐに弾かれる。「試飲」を期待して、そのビールはどうなるのか尋ねたところ、ナカニシさんは笑い飛ばして、このビールは消費用じゃないと言われた。各バッチからの抜き取りサンプルは、厳しい基準を満たしているか検品されて、ラベルが貼られる。

当初は缶に熱収縮ラベルを使う予定だった。しかし、空き缶にフィルムを加熱すると缶がつぶれてしまった。もちろん、ビールを入れた後に缶を加熱することも望ましくないため、ワイマーケットブルーイングはシンプルで効果的なシングルストライプダウンを使用することにした。その後、ビールは巨大なウォークイン冷蔵庫に保管され、ビールが販売のために出荷される前に、ヤキマバレーチーフからのホップも保管されている。

ツアーで一番重要な場所は恐らくタップルームである。主に週末に開いており、タンクから新鮮なビールを飲んだり、いくつか持ち帰ったりもできる。ワイマーケットブルーイングの全スタッフもそこ（事務所の隣）で飲んでおり、スタッフと会って話すことができる。ワイマーケットブルーイングでは一般的にツアーは行っていないが、機会があれば、実際に見学するのに最適な醸造所である。

 {:}

#2000! Y Market Brewing Tour - a little guide around the brewery.・ワイマーケットブルーイングツアー：ブルワリー内で一緒に見ましょうか。 #craftbeer #beer #クラフトビール #地ビール #ビール {:en}As we travelled through Nagoya in a taxi - the previous night at Hop Buds had been a bit heavy - the scenery changed from one of hustle and bustle, to one of industrial.

[flagellant]

@pyropansy hope you don't mind me using you as a public example!

Okokok so. The short answer is that all tamari shoyu will be gluten free, since no wheat is used in its fermentation processes, instead relying on a process closer to miso fermentation. Tamari tends to have a significantly different taste profile to pure shoyu. Its my honest recommendation that if you aren't splurging on good/high quality shoyu, you always want to get tamari instead. It tastes like more than saltwater with extra steps and yes thats me vagueing fucking Kikkoman.

Anyway, for the BEST tamari, I would recommend the Ito Shoten Tamari. The Ito Shoten main brewery is in the Aichi prefecture and while I haven't been able to try it myself, Aichi is maybe most famous for being one of the biggest players of the warring states period--you just maybe perhaps have heard of Nobunaga, Hideyoshi, and Ieyasu?--and the prefecture sources its mighty military on Aichi miso quality. So tamari would kinda be there whole deal.

Has anybody even bothered to ask you what your favorite brand of soy sauce is yet?

Right now it's Yamaroku tsuru bishio! This was a gift from @runovaris !

Fun fact that if you don't start using I'll hunt you down and transfix your mortal coil: When you eat sushi/sashimi/nigiri, never ever ever ever fucking dip the thing directly into soy sauce. I'll make your ribcage into a beehive if I catch any of you fuckers pulling that.

INSTEAD, take a slice of the ginger you get with it (and if you didn't receive ginger/wasabi with it. don't fucking eat it. 0 trust), dip That in the soy sauce, and then use it to brush some soy sauce over the delicious fishy piece. You only ever want to brush over either the fish itself or the nori if you're eating a Maki roll type deal.

Also some courtesy for when you're eating at like, a dedicated fancy sushi place:

1. Always eat the first piece w/o any additions. Sushi chefs are fucking insane with how much care is put into each piece when they're doing it right, and so treat it like seasoning a dish you haven't even tasted yet.

2. It is TECHNICALLY considered sorta weird if you don't use the Wasabi offered. However. If you are some sort of slanderous villainous heathen who cannot stand Wasabi, like me, I'm gonna give you a cheat code when you're eating at this fancy sushi restaurant with friends who might tease you for not liking wasabi.

What you should do is take a tiiiiiny smidgen of Wasabi and mix it into a dipping bowl of soy sauce. And you can explain to your friends how this will add a delicious hint of Wasabi heat to the soy sauce, and how they should all try it, and btw did you know about the ginger brush thing?, and by the time everyone is so impressed by your wisdom of Authentic SushiTM because of, frankly if we are being real here, a bit of Orientalism but only a bit, no one will have realized that you never actually used that Wasabi soy sauce yourself and have no intent to, free to nod and smile along and act as a sane individual.

And anyway most Wasabi you'll get is just glorified horse radish. So there.

[sakel0ver-blog]

Today's Japanese Sake... "Kamoshibitokuheiji Usunigori"  About "Kamoshibitokuheiji"… "Kamoshibitokuheiji" is a Japanese Sake brewery "Banjōjōzō" in Aichi prefecture.  About "Kamoshibitokuheiji Usunigori"… The original materials rice : Yamada Nishiki A rice cleaning rate : No date Sake yeast : No date Sake degree : No date Acidity : No date Amino acid degree : No date  About the appearance... The appearance is thin and white. This is the unique appearance of origarami.  About fragrance… The scent is calm and slightly refreshing. Fruit incense like banana remains in impression, It also feels a bit of a refreshing scent of citrus fruits such as grapefruit, refreshing vegetable like CELPHIEU and Aotake.  About taste... The taste is somewhat lighter, and touching the tongue has a slight tingling sensation of micro carbonic acid. I feel sweetness, but a bit somewhat refreshing and refined acidity, bitter bitter taste impressive. It is refreshing and the aftertaste is slightly dry and tasty sake.  One more thing… Kamoshibitokuheiji released sake for the first time in seven years.  #sakestagram #sake #nihonshu #nihonsyu #ricewine #japanesesake #sakelove #japanesesakelover #japanesefood #japanesefoods #japaneseculture #japanculture #sakelove #sakelover #sakediploma #Sommelier #Japanese #japan #japanphoto #instagood #instafood #tokyo #kyoto #travel #travelgram #japantrip #japantravel https://www.instagram.com/p/BuTXJb2AqsQ/?utm_source=ig_tumblr_share&igshid=1b88xlb9swbks

[toriaezubeer]

Love in Idleness - Hyappa Brews fruit beer フルーティ果実な甘酸っぱさの正体は🌺ハイビスカス。 ベリーはクランベリーのような。 ルバーブ使用のビールもこんな酸味が。 ベリー、ハイビスカス、赤シソ Alc.4.5 20170713製造

[english-fruit-sake]

Miwaku No Yuzu

Maruishi Jozo

Brewery Maruishi Jozo Co., Ltd. Raw liquor Pure raw sake (manufactured in our own facilities using rice from Aichi) Ingredients Sake (pure rice sake), yuzu juice, fructose Alcohol content 7% Volume（ml） 500ml / 1800ml Manufacture process Made using traditional pure rice wine brewed in cooperation with contracted farmers in Okazaki, using Okazaki's Banzai rice, which was presented to Emperor Taisho when he ascended to the throne 100 years ago. No acidifiers or additives were used, and pulp amounts were maximized to enhance the original taste and aroma of the fruit, resulting in a powerfully fruity liqueur. It contains the perfect amount of oil from the skins of citrus fruits, to flesh out the sour flavor of the yuzu. Fruits & vegetables used Kito Yuzu Origin Ehime Characteristics of used fruit and vegetables Made using Kito yuzu from Ehime. It is a variant that has a strong, bright aroma, and a strong acidity. Tasting comment It has a rich yuzu aroma and a clear, refreshing acidity. Recommended drinking temperature Chilled Recommended drinking method Chilled, with ice, cut with soda, or as a base for cocktails. Storage method Cool, dark places (requires refrigeration after opening) Compatible local cuisine and ingredients Deep-fried chicken wings, dumplings, and boiled puffer fish skin.

[bonguri]

20240907 Handa 7 by Bong Grit Via Flickr: 多分扉かなにかだったよね？ Photo taken at Handa Red Brick Building, Handa city, Aichi pref.

[nicolasmatamoros6675]

Covid-19 acts as a positive element in the demand in Global Scissor Lifts Market

Global Scissor Lifts Market: Snapshot

Remarkable growth in worldwide construction as well as infrastructural activities in foreseen to stimulate the demand avenues in the global scissor lifts market in the tenure of 2020 to 2030. Scissor lifts find major application in manufacturing, construction, and warehousing industries. These equipment are increasingly used for reaching to areas that are at high levels. Pneumatic, hydraulic, and mechanical are the three types of products available in the global scissor lifts market.

TMR’s upcoming research report on the global scissor lifts market provides complete study of this market. The insights offered in report offers deep analysis on challenges, drivers, restraints, and opportunities in this market. Besides, it represents dependable data on volume, shares, and revenues of key players working in the market for scissor lifts. Therefore, this report works as a valuable guide of the scissor lifts market for the tenure of 2020 to 2030.

The global scissor lifts market is segmented based on many key factors including product type, movement type, industry, and region. Based on movement type, fixed and mobile are the two models available in the market for scissor lifts.

Request A Sample Copy Of The Report https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=78692

Global Scissor Lifts Market: Growth Dynamics

Scissor lifts are gaining traction across gamut of end-use industries owing to plethora of advantages they offer. One of the key advantages scissor lifts offer is the ease of operation. As a result, these lifts can be operated without extensive need of training to the workers. Apart from this, these lifts require very less space for storage owing to their compact size. These devices can be moved to different spaces easily. Owing to all these features, the manufacturers from the global scissor lifts market are gaining remarkable sales opportunities from the worldwide end-use industries.

In recent years, there is remarkable growth in construction activities owing to growing urban population in all worldwide locations. In addition to this, the government bodies of many countries from all across the world are increasing focus on the infrastructural development. These factors are growing demand avenues for vendors working in the global scissor lifts market.

Global Scissor Lifts Market: Notable Development and Competitive Analysis

The global scissor lifts market is fairly fragmented in nature. Presence of many global and local players connotes that the competitive landscape of the market for scissor lifts is extremely intense. Many enterprises in this market are allocating huge money in research activities. These moves are helping them to advance the serviceability, efficiency, and operability of their products. Apart from this, many vendors are launching advanced products, which fulfill the changing needs of end-use industries. These moves are helping industry leaders to boost their total sales number. All these activities are suggestive of the substantial growth of the global scissor lifts market.

The list of key players in the global scissor lifts market includes:

Advance Lifts, Inc.

JLG Industries

Terex Corporation

Haulotte Group

Aichi Corporation

MEC Aerial Work Platforms

Linamar Corporation

Wiese USA

Request For Covid19 Impact Analysis https://www.transparencymarketresearch.com/sample/sample.php?flag=covid19&rep_id=78692

Global Scissor Lifts Market: Regional Assessment

The global scissor lifts market is spread across five key regions, namely, North America, Europe, South America, Asia Pacific, and Middle East and Africa. Among all regional markets, North America is projected to show noteworthy demand avenues in the market for scissor lifts. Key reason supporting potential growth of this region is the upcoming implementation of ANSI standards. This aside, technological advancement in this region will further develop the overall North America scissor lifts market in the forthcoming years.

This study by TMR is all-encompassing framework of the dynamics of the market. It mainly comprises critical assessment of consumers' or customers' journeys, current and emerging avenues, and strategic framework to enable CXOs take effective decisions.

Our key underpinning is the 4-Quadrant Framework EIRS that offers detailed visualization of four elements:

Customer Experience Maps

Insights and Tools based on data-driven research

Actionable Results to meet all the business priorities

Strategic Frameworks to boost the growth journey

The study strives to evaluate the current and future growth prospects, untapped avenues, factors shaping their revenue potential, and demand and consumption patterns in the global market by breaking it into region-wise assessment.

The following regional segments are covered comprehensively:

North America

Asia Pacific

Europe

Latin America

The Middle East and Africa

The EIRS quadrant framework in the report sums up our wide spectrum of data-driven research and advisory for CXOs to help them make better decisions for their businesses and stay as leaders.

Below is a snapshot of these quadrants.

1. Customer Experience Map

The study offers an in-depth assessment of various customers’ journeys pertinent to the market and its segments. It offers various customer impressions about the products and service use. The analysis takes a closer look at their pain points and fears across various customer touchpoints. The consultation and business intelligence solutions will help interested stakeholders, including CXOs, define customer experience maps tailored to their needs. This will help them aim at boosting customer engagement with their brands.

2. Insights and Tools

The various insights in the study are based on elaborate cycles of primary and secondary research the analysts engage with during the course of research. The analysts and expert advisors at TMR adopt industry-wide, quantitative customer insights tools and market projection methodologies to arrive at results, which makes them reliable. The study not just offers estimations and projections, but also an uncluttered evaluation of these figures on the market dynamics. These insights merge data-driven research framework with qualitative consultations for business owners, CXOs, policy makers, and investors. The insights will also help their customers overcome their fears.

3. Actionable Results

The findings presented in this study by TMR are an indispensable guide for meeting all business priorities, including mission-critical ones. The results when implemented have shown tangible benefits to business stakeholders and industry entities to boost their performance. The results are tailored to fit the individual strategic framework. The study also illustrates some of the recent case studies on solving various problems by companies they faced in their consolidation journey.

4. Strategic Frameworks

The study equips businesses and anyone interested in the market to frame broad strategic frameworks. This has become more important than ever, given the current uncertainty due to COVID-19. The study deliberates on consultations to overcome various such past disruptions and foresees new ones to boost the preparedness. The frameworks help businesses plan their strategic alignments for recovery from such disruptive trends. Further, analysts at TMR helps you break down the complex scenario and bring resiliency in uncertain times.

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The report sheds light on various aspects and answers pertinent questions on the market. Some of the important ones are:

1. What can be the best investment choices for venturing into new product and service lines?

2. What value propositions should businesses aim at while making new research and development funding?

3. Which regulations will be most helpful for stakeholders to boost their supply chain network?

4. Which regions might see the demand maturing in certain segments in near future?

5. What are the some of the best cost optimization strategies with vendors that some well-entrenched players have gained success with?

6. Which are the key perspectives that the C-suite are leveraging to move businesses to new growth trajectory?

7. Which government regulations might challenge the status of key regional markets?

8. How will the emerging political and economic scenario affect opportunities in key growth areas?

9. What are some of the value-grab opportunities in various segments?

10. What will be the barrier to entry for new players in the market?

[thesakenotes]

Honjozo tends to get a bad rap in the US sake world, but this offering, brewed by Sekiya Brewery in Aichi Prefecture and brought overseas under @richiehawtin 's @entersake label dares you to think about Honjozo in a new way with its light nose, subtle hints of fruit, and slightly dry finish. #sake #entersake #honjozo #blackdot #愛知県 ＃日本酒

[jbeer-en]

Aichi-shiteru – Fall In Love With Aichi Prefecture, Japan

#beer #JapaneseBeer [aspirantsg.com]Located right in the middle of Japan, Aichi is named ‘Heart of Japan ... Originally constructed by the Germans to brew Kabuto Beer in 1898, the building has now been transformed into a museum which showcases the history behind the beer brewery ...

[beertengoku]

{:en}Travelling into Nagoya is perhaps one of my favourite trips. Everything you want to access is immediately around you – no changing of trains to get from the station into the city centre (Shin-Yokohama), no walking around to get away from the ominous building (Kyoto), and no buses needed to get to the actual city (Kanazawa!). And with Nagoya, it’s impossible to avoid the Yanagibashi area of Nagoya, both in terms of history and drinking.

The Yanagibashi market is open from early in the morning, supplying local restaurants and bars fresh produce, and also local citizens, looking for the freshest fish that have been brought into the port. The market has been around since the beginning of the Meiji era (around 1868). In the mornings, the market used to be full of hustle and bustle; however, as time has moved on, and supermarkets have taken over the roles of these individual shops, the area started to become dilapidated.

Enter in Sakaya Okadaya, which opened back in the 1920s during the Taisho era,  one of the few remaining sake bottle shops in the market. Located at the northern end of Yanagibashi Market, the shop has a varied selection of sake, wines, and also craft beer for sale, while also working as a distributor for bars in the area too. The parent company of numerous bars in the area has allowed Sakaya Okadaya to be able to dip their toes into opening craft beer bars in the Nagoya area.

The first bar, Craft Beer Keg Nagoya, opened in 2009 and was the first craft beer bar dedicated to domestic beer after Beer Circus, the taproom for another local brewery, Morita Kinshachi, closed back in the late 00s, due to a lack of demand for local craft beers. 2009 is also another important year as locals have deemed it to be the start of craft beer in Nagoya – a bold claim to make, but seeing as how numerous bars have opened since then, it’s hard to disagree with them.

Yet, the Yanagibashi area failed to see any benefit from this sudden uptake of domestic craft beer. The president of Sakaya Okadaya, Yamamoto Yasuhiro, grew up in the local area surrounding the market; however, seeing it change over time, he knew that something had to be done to rejuvenate the market. Seeing the crowds though in the evening frequenting the local bars led to the idea of opening a brewery – a first for the centre of Nagoya.

With the market playing such an important part of Yamamoto-san’s growing up, it was only natural for the area to play a huge role in the brewery. However, it was decided that rather than opening a brewery – mainly due to the area of land needed and also the financial demands from the outset – a brewpub would better suit the area. As an homage to the area, the brewpub was named Y Market Brewing and opened in March 2014.

Kachi-san, the head brewer at Y Market Brewing, was supposed to be off work on the day we went; however, what was supposed to have been a quick drop in to pick up some beers for a baseball game, (he’s a fervent Yomiuri Giants fan), ended up being a chat with Nakanishi-san as well about the aspects of brewing. Both Kachi-san and Nakanishi-san have a long and storied history with craft beer in Japan. Kachi-san started out at Kisoji Beer, which unfortunately closed in 2018, and Nakanishi-san began brewing at Ise Kadoya, still going strong in 2019. However, neither of their journeys into brewing were as straightforward as they make out to be.

Kachi-san began his adventures into craft beer overseas in Canada, and not in Japan. He was studying as an exchange student, but found himself to be running out of money and in need of more – studying overseas is a very expensive method of learning. Picking up a job at a local bar meant more money and also more access to locally made beers, rather than the big macro beers. It was also in Canada that Kachi-san also met Luc “Bim” Lafontaine, the famed Canadian brewer with over 20 years experience, with who has had experience in Dieu du Ciel (Canada) and also in Japan at Ushitora, and now owns his own brewery, Godspeed back in Canada. Lafontaine convinced Kachi-san to spend some money to begin homebrewing and a brewer was born.

Nakanishi-san started out at Ise Kadoya beer, one of the oldest craft beer breweries in Japan, working there until March 2014. His brewing history, while not as traditional as Kachi-san, started out in high school while classes in biology piqued his interest in fermentation – something that is the norm rather than the exception in countryside schools. Unlike universities and schools overseas, no Japanese universities offer brewing courses to potential brewers as none of them possess the requisite brewing license needed to legally brew beer. Nakanishi-san managed to find an opening in 1999 and then followed the “traditional” role of brewers in Japan – working and studying on the job, becoming head brewer in 1999. However, when Y Market came calling, he knew it was a chance for him to carry on with his learning of foreign styles of beers, in particular, American beers.

With the two brewers on board, and the brewpub ready to go, the whole application for the initial brewing was relatively painless. The original plan was for a 500 liter system, but a a brewery in Tottori had recently closed, so a 1000l system was purchased and is still used to this day. Kachi-san and Nakanishi-san began brewing beers that they wanted to drink, with Yamamoto-san giving them free reign – which has paid off for both parties.Y Market Brewing started out with pale ales and IPAs – both of which are heavily American influenced – so much so that predominantly American hops are used in the beers.

Both brewers were in firm agreement when it came to the kinds of beers that they wanted to make – ones that have drinkability. Beers can be high or low in terms of alcohol, hops, or malt, but they have to be drinkable – and not just one or two, but numerous times. The repeat beers that you can easily drink and come back for more. While there are some stalwarts among the Y Market Brewing lineup, for example the Sky Pale Ale series, the limited editions and seasonals are usually made from ideas the pair share and want to try.

The naming behind the beers isn’t as random as some of the names appear to be. The Sky Pale Ale series all contain a colour – Purple Sky Pale Ale, Yellow Sky Pale Ale, Orange Sky Pale Ale and so on, all stem from experiences that the pair have shared. The Purple Sky Pale Ale comes from some cloud system that Kachi-san experienced in Canada – thick, dark clouds along with some hot and humid weather, while Yellow Sky Pale Ale reminds them of the yuzu, better known as a Japanese citron, while the Orange Sky Pale Ale, as you’ve already probably guessed by now, reminds them of the orange colour found in the unknown fire rumoured to be seen in Kyushu called a “shiranui”.

In 2015, Y Market Brewing began to bottle some of their more popular beers as an experiment to see if there was a demand for them. However, in the small brewpub space, the bottling capability was low and Y Market Brewing enlisted the help of Gotemba Kogen, in Shizuoka, to help brew and bottle some of their beers. As the popularity of Y Market increased though, the 1000l started to hinder, rather than help the growth of Y Market Brewing. At maximum capacity throughout the week, and beers selling at times faster than they could make the beers, there was a need to open a new brewery.

In November 2018, Y Market Brewing opened up their new brewery in the northern part of Nagoya city, about 8kms from the city centre in a small industry area just north of the River Shin. The brewery has a much larger capacity with over 30kl available for fermentation and also 3 bright beer tanks too. The system itself also incorporates equipment that would be more common in an American brewery rather than your usual Japanese brewery, with a whirlpool tank (used for imparting more hop flavours after boiling and during cooling the beers), four hop rockets in succession (at the time of writing the most in Japan for a single brewery), and also a portable hop tornado, made famous by Sierra Nevada.

In 2019, Y Market Brewing moved from bottling their beers to canning their beers – a process that should see them continue to expand. ⅓ of every 3500 liter batch goes into canning, with the rest going to kegging for sales to bars across Japan. This new brewery though hasn’t meant the closure of the original brewery in the taproom. Beers that are popular are brewed on the much larger system and test brews are made on the taproom system. If the beers become popular, such as the Lupulin Nectar or the La Mosique, then they will be canned for future sales.

The move to canning hasn’t been easy. If you’ve picked up, or seen the cans, their simply coloured label on the side wasn’t a deliberate design process. The main issue faced with canning the beers was that the original label used on the can was made on a film that would end up crushing the can when it was heat shrunk to fit the can. As such, the label idea came in; however, Nakanishi-san did joke about what colours would come next as they use more and more of them up on the labels. Both Kachi-san and Nakanishi-san are interested in collaborations with both domestic and overseas breweries too with Cascade, Culmination, 50/50, and Heretic have been done or in the process of being planned.

Y Market Brewing have come a long way in a short amount of time, with good reason. Two brewers at the helm who are clear about their goals, with a president entrusting them with full control – a rarity in the business minded environment of Japan. Next time you’re in a craft beer bar and see Y Market Brewing, remember that it all started out because someone believed craft beer could save a small area of a city.{:}{:ja}名古屋への旅行は恐らくお気に入りの旅行の一つである。アクセスしたいすべてのものがすぐ近くにある。駅から市内中心部（新横浜）に行くための電車の乗り換え、不気味な建物（京都）から逃げるために歩き回り、実際の都市（金沢！）に行くためにバスに乗る必要はない。そして名古屋では、歴史と飲酒の両方の観点から、柳橋エリアは外せない。

柳橋市場は早朝から開いており、地元の飲食店やバーに新鮮な食材を供給し、地元の人々も港に運ばれた新鮮な魚を探している。市場は明治初期（1868年頃）からある。市場の朝は、かつては活気があったが、時が経つにつれて、スーパーマーケットがこれらの個人商店にとって代わるようになり、このエリアは廃れていってしまった。

大正時代の1920年代にオープンした、市場に残る数少ない酒屋の一つである「酒の岡田屋」に入っていく。柳橋市場の北端に位置するこの店では、さまざまな種類の日本酒、ワイン、クラフトビールを販売しており、この地域のバーの販売店としても営業している。このエリアの多くのバーの親会社は、酒の岡田屋が名古屋地区にクラフトビールバーをオープンすることを許可した。

クラフトビール ケグ ナゴヤは、2009年にオープンした国内ビール専用の最初のクラフトビールバーである。地元の別の醸造所である盛田金しゃちのタップルーム、地元クラフトビールの需要が足りなかったために2000年代後半に閉店したビアサーカスの後にオープンした。2009年は地元の人たちが名古屋でクラフトビールの始まりだと思ったもう1つの重要な年である。これは大胆な主張だが、それ以来多くのバーがオープンしていると見ていると、否定はできない。

しかし、柳橋エリアは国内クラフトビールの突然の取り込みによる利益を得ていなかった。

酒の岡田屋の社長、ヤマモトヤスヒロさんは、市場を取り巻くこの地域で育った。しかし、時間の経過とともに変化するのを見て、市場を活性化するために何かしなければならないと悟ったのだ。日が暮れると地元のバーに頻繁に出入りする人混みを見て、名古屋の中心部で初めて醸造所を開くというアイデアに至った。

ヤマモトさんの成長にとって市場が重要な役割を果たしているため、この地域が醸造所で大きな役割を果たしているのは当然のことだった。しかし、醸造所を開設するよりも、主に必要な土地の面積と最初からの経済的要求のために、ブルーパブがその地域に適していると判断された。その土地へのオマージュとして、そのブルーパブはワイ（Y）マーケットブルーイングと名付けられ、2014年3月にオープンした。

カチさんは、ワイマーケットブルーイングの醸造責任者で、我々が訪問する日はお休みの予定だった。しかし、野球の試合のためにビールを買いに少し立ち寄るつもりだったものが、ナカニシさん（読売ジャイアンツの熱烈なファン）も一緒に醸造の側面について談笑することになった。

カチさんもナカニシさんも日本のクラフトビールにまつわる歴史は長い。

カチさんは、惜しまれつつも2018年に閉店した木曽路ビールを開業し、ナカニシさんは伊勢角屋で醸造を始めて、2019年も引き続き好調である。しかし醸造への道のりはどちらも、それほど順調だったわけではない。

カチさんがクラフトビールの世界に飛び込んだのは、日本ではなくカナダだった。彼は交換留学生として勉強していたが、お金が足りず、さらに必要だということに気付いた。海外留学は、とても高額な勉強方法である。地元のバーで仕事を見つけることは、大きなマクロビールではなく、より多くのお金が手に入り、地元で作られたビールと接することができる。また、カナダでは、カチさんは20年以上の経験を持つ有名なカナダの醸造家であるリュック・ビム・ラフォンテーヌと出会い、デュー・デュ・シエル（カナダ）と、うしとら（日本）での経験があり、現在はカナダに戻って自身の醸造所「ゴッドスピード」を所有している。ラフォンテーヌはカチさんに自家醸造を始めることにお金を費やすよう説得し、一人の醸造者が誕生した。

2人の醸造者が加わり、ブルーパブの準備が整ったため、最初の醸造の申請全体は比較的苦労しなかった。当初の予定は500ℓの設備だったが、鳥取のある醸造所が当時閉業したばかりだったので、1000ℓの設備を購入し、今日まで使用している。ヤマモトさんは自由な決済権を2人に与えていたので、カチさんとナカニシさんは自分たちが飲みたいと思うビールの醸造を始めた。ワイマーケットブルーイングは、ペールエールとIPAからスタートした。両方ともアメリカの影響を強く受け、そのビールにはアメリカ産ホップがふんだんに使用された。

二人の醸造者は、ドリンカビリティ（飽きずに飲み続けられるか）のあるビールを作りたいということに関しては、しっかりと合意していた。ビールは、アルコール、ホップ、またはモルトの点で高くても低くもなるが、何度も飲めるものでなければならない。しかも1回や2回だけではなく、何回もである。飲みやすいビールほど、何度も飲みたくなるものだ。スカイペールエールシリーズなど、ワイマーケットブルーイングのラインナップの中にはいくつかの確固たる存在があるが、限定版と季節品はたいていこのペアがシェアし、試してみたいというアイデアから産まれたものである。

ビールの名前の付け方は、いくつかの名前が表しているようにランダムではない。スカイペールエールシリーズは、パープルスカイペールエール、イエロースカイペールエール、オレンジスカイペールエールなど、すべて色が含まれている。すべては二人が共有した経験に由来している。パープルスカイペールエールは、カチさんがカナダで経験した高温多湿の天候に加えて、濃くて暗い雲の雲系に由来している。イエローペールエールは、日本のシトロンとして知られる柚子を思い出させる。オレンジペールエールは、既に推測できたかもしれないが、「不知火（しらぬい）」と呼ばれる九州で見られると噂されている未知の炎のオレンジ色を思い出させるのである。

2015年にワイマーケットブルーイングは、需要があるかどうかを確認するための実験として、人気のあるビールのいくつかを瓶詰めし始めた。しかしブルーパブの小さい空間では瓶詰めする能力が低いので、ワイマーケットブルーイングは静岡の御殿場高原に、ビールの醸造と瓶詰めを手伝ってもらった。しかしワイマーケットの人気が高まるにつれて、1000ℓがワイマーケットブルーイングの成長を助けるのではなく、妨げになっていった。一週間の最大生産キャパシティでも、作るよりも早くビールが売れていくため、新しい醸造所を開く必要があった。

2018年11月、ワイマーケットブルーイングは名古屋の街の中心から北に約8㎞離れた新川の北にある小さな工業地帯に、新しい醸造所をオープンした。醸造所の容量ははるかに大きく、30 キロℓ以上の発酵と3つの明るいビールタンクも使用可能である。システム自体も、通常の日本の醸造所ではなくアメリカの醸造所の一般的な設備を備えており、ワールプールタンク（沸騰後およびビールの冷却中により多くのホップフレーバーを与えるために使用）、連なった4つのホップロケット（単一の醸造所では執筆時の日本最大）、およびシエラネバダによって有名になったポータブルホップトルネードもある。

2019年、ワイマーケットブルーイングはビールの瓶詰めから缶詰めへ、拡大し続けるプロセスに移行した。3500ℓバッチの3分の1が缶詰めへ、残りが日本中のバーへの販売のための樽詰めに回される。ただしこの新しい醸造所ができたことで、タップルームにある元の醸造所をクローズするということではない。人気のあるビールは大きなシステムで醸造され、テスト醸造はタップルームシステムで行われる。Lupulin NectarやLa Mosiqueなどのビールが人気になった場合、これらは将来の販売のために缶詰めされる。

缶詰めへの移行は簡単ではなかった。缶を手に取って見てみると、側面のシンプルな色のラベルは意図的な設計プロセスではなかった。ビール缶で直面した主な課題は、缶に使用される元のラベルはフィルムの上に生成され、それが缶にフィットするように熱収縮されたときに缶が押しつぶされてしまうことだった。そのため、ラベルのアイデアが生まれたのだ。しかし、ナカニシさんは、ラベルで使用する色がどんどん増えるので、次にどんな色が来るのかと冗談を交えながら話した。

カチさんもナカニシさんも、Cascade、Culmination、50/50、Hereticなどの国内および海外の醸造所とのコラボレーションに興味があり、現在計画中で、既に行われたものもある。

ワイマーケットブルーイングは、良い理由によって、短期間で大きな進歩を遂げた。実権を握っている2人の醸造者が目標を明確にし、社長が彼らに完全なコントロールを任せている。これは日本のビジネス志向の環境では珍しいことなのだ。次にクラフトビールバーを訪れてワイマーケットブルーイングを見かけたときは、クラフトビールが街の小さなエリアを救うと信じた人によってすべてが始まったことを覚えておくべきだろう。{:}

Y Market Brewing Interview with Kachi-san and Nakanishi-san・ワイマーケットブルーイングインタビュー #craftbeer #beer #クラフトビール #地ビール #ビール {:en}Travelling into Nagoya is perhaps one of my favourite trips. Everything you want to access is immediately around you - no changing of trains to get from the station into the city centre (Shin-Yokohama), no walking around to get away from the ominous building (Kyoto), and no buses needed to get to the actual city (Kanazawa!).

[bonguri]

20240907 Handa 6 by Bong Grit Via Flickr: コンクリートの感じとか窓枠の感じから、この窓は建築当初から使ってるのかな？ Photo taken at Handa Red Brick Building, Handa city, Aichi pref.

[bonguri]

20240907 Handa 5 by Bong Grit Via Flickr: ちょっと移動して半田赤レンガ建物。戦前はカブトビールの工場だったとか。サイトの古い写真を見ると屋根の形のところから手前に建物が伸びていたみたい。 Photo taken at Handa Red Brick Building, Handa city, Aichi pref.