Brewery Overview (The Nano-Brewery Concept)
We operate one of the smallest breweries in Japan, with 75-liter tanks. This small scale allows us to be creative, experimental, and flexible—perfect for those who want to dive into the world of brewing.
Hands-on Brewing Workshop
Create your original recipe by choosing from 4 types of malt and 5 types of hops. Join our brewers for a full-day session and see your beer come to life!
- Price
- ¥49,800 (Tax included) per session.
- Capacity
- 1 to 3 people per group.
- What's Included
- 35 bottles (330ml each / 1 case) of your finished beer! (Shipping fee extra).
- Schedule
- 1st and 3rd Saturdays of the month.
- Time
- 10:00 AM – 5:00 PM.
Schedule
- 11:00 AM
- Orientation & Recipe Creation Learn about the characteristics of various malts and hops from our head brewer, then design your own original beer recipe.
Brewing Starts Get hands-on with the first steps: weighing and milling (crushing) the malt, followed by mashing to extract the first wort. - 11:30 AM
- Mashing (Saccharification) & Lunch Break While the malt starches are converting into fermentable sugars, please take your lunch break.
- 0:30 PM
- Resume Brewing Operations (Sparging/Second Wort, Mash Tun Cleaning, Boiling, Hopping, Cooling, and Witnessing the Yeast Pitching)
After your break, we dive back into the process: extracting the second wort (sparging), cleaning the mash tun, boiling the wort in the kettle, adding hops for bitterness and aroma, rapid cooling, and finally, being there for the vital moment when the yeast is added (pitching). - 3:00 PM
- Post-Brewing Cleanup (Cleaning the kettle and hoses, tidying up the brewery) A brewer's job is 80% cleaning! Help us wash the boiling kettle and hoses to keep the brewery spotless and ready for fermentation.
- 3:30 PM～4:00 PM
- Brewing Experience Ends Congratulations! Your brew day is complete. Now, the yeast takes over for the fermentation and aging process.
Clothing: Please wear comfortable clothes that allow you to move easily. (The brewery temperature is maintained at a constant 20°C / 68°F).
Footwear: We will provide rubber boots for you to wear during the brewing process.
Lunch: Please bring your own lunch and drinks.
Characteristics of Malts & Hops
Malts
Pilsner Malt: Used for pale beers like Pilsners. Also known as "Lager Malt," it is the lightest of all malts and can be used as a base for almost any beer style.
Pale Ale Malt: A versatile base malt suitable for all types of beer, from Lagers and Ales to Stouts.
Maris Otter: A premium British malt that provides a rich, deep, and toasted malt flavor.
Carapils: Adding 10%–20% to the recipe enhances the beer's body and improves head retention (foam).
Hops
Cascade: One of the most popular American hops, famous for its distinct citrus (grapefruit) aroma.
Citra: Delivers a strong citrus aroma and high-quality, clean bitterness.
Mosaic: A complex hop offering a blend of citrus, tropical fruit, and various other floral and earthy aromas.
Simcoe: Features high alpha acids with low cohumulone, offering unique aromas of passion fruit, pine, and earth.
Magnum: A "bittering hop" with high alpha acids that provides a clean, sharp bitterness with very subtle aroma.
Milling / Crushing the Malt
Milling the malted barley to prepare for the mashing process.
Mashing
Mixing the crushed malt with hot water to convert starches into fermentable sugars.
Lautering & Filtering
Separating the sweet liquid wort from the spent grain (malt husks).
Boiling the wort with hops to extract its signature bitterness and aroma.
Apidly cooling the wort and adding yeast to kickstart the fermentation.
After a week of fermentation, the "young beer" is kegged and aged for over a month to mature.
