The Unique Ingredients in Japan

Group 5Kei Takeuchi 11081516

Hiroko Tamura 11081078Ogawa Lisa 11181040

Megumi Hasegawa 11181525

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.

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.• 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?

General Information• Term: October 25th to December 20th

• How to research: Get information from the fieldwork and the Internet.

Malt• 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.

• 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.

• Hard water Individualize the bitterness of the hop.• Dark lager, Ale beer

• Soft water make beer mild and sweet.

• Pilsner, Light lager

Soft

WaterHard water － Europe Soft water － Japan

Flow slowly

Flow fast!

(Limestone rock) (Igneous rock)

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

Top fermentation yeast Floating on the surface of the liquid fermentation along with the bubbles of carbon dioxide during the fermentationFermentation temperature 15℃ ～ 20℃Fermentation period A long period of timeTaste fruity, full-bodied

Bottom fermentation yeastYeast formed a deposit after fermentationFermentation temperature 5℃ ～ 10℃Fermentation period Short period of timeTaste fresh

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

Japanese U

nique Craft Beer

Tanba Black soybean• “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

Wasabi• “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

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/

CABOS & HONEY• “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

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

Burdock• “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

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

Coffee Beer• 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

Bitter Gourd Beer• 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/

Rice (Koshihikari)• 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

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/

Shiso• 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