Craft drinks from Shibuya and
delicacies refined in the streets.

Vol.16 KanaYabuuchi(Head of KBT)

2024.06.09

Craft beer, craft gin and craft chocolate ...... There are more and more of these small-batch, specialized and unique drinks and food. So, have you heard of 'Craft Kombucha'? What is kombucha in the first place?
Kabana Yabuuchi, our featured guest, represents craft kombucha brand “KBT.” Kombucha is a popular fermented drink in the USA, but is yet to take root in Japan. However, Yabuuchi-san sensed its potential as a
drink that goes well with food, and handcrafts it in her workshop, located in a house in Shibuya-ku. We went along on a tour of her favorite spots to learn about craft drinks from Shibuya.

Kombucha served at
Blue Bottle Coffee

“I can't do without this place. It has a chilled-out vibe and is the perfect place for meetings. As a booze lover, I'm also happy to be able to qua their pale ale, which was jointly developed with Ise Kadoya Beer.”
Kana Yabuuchi chuckled cheerfully while tucking into a special 'Brunch Salmon Plate' at the Blue Bottle Coffee Daikanyama Café, which just opened its doors in December 2023. Two 'KBT' drinks are featured on the menu. 'I was approached by Blue Bottle, who said thatthey would
love to carry a beverage made in Shibuya. It's great that Blue Bottle wants to expand nationwide, but at the same time keeps it local. Two years ago, we had the opportunity to collaborate with them to make kombucha."

The next generation of health
drinks made from fermented tea.

'It would be ideal if people discover kombucha from places like Blue Bottle. 'Cos when we do a pop-up store, people still ask, 'Is this kelp tea?'
Despite its lack of penetration in Japan, kombucha has become a bona de health drink in the USA, and is a beverage of vegetable origin made by fermenting tea. Its raw materials are tea leaves, sugar, water and a gelatinous strain of bacteria (Scoby- Symbiotic Culture of Bacteria
and Yeast.) Along with amino acids, vitamins and polyphenols, it contains myriad bacteria such as acetic acid bacteria and yeast, and has been called the 'next generation of health drink'. 'I used to go to Hawaii regularly for my job as an editor and writer, and I often drank Kombucha there. It's slightly carbonated with a refreshing acidity. When the pandemic meant I could no longer go, I missed it and so made my
own handmade version. It went down well, and the following year I set up the brand. It's not just a health drink, but also pairs well with food, rather like natural wine. So we bottled it and aimed for a natural wine-like approach. I was a new-comer in the food biz, but I think I was able to
draw on my work experience to brand the product."

Shrines and public baths
take the edge o the daily grind

Two and a half years after launching, Yabuuchi-san continues to commandeer the brewing herself, even as the distribution volume has expanded. She reduces the weight of raw materials to lling bottles, manually closing caps and shipping to transporters. The work undertaken in the house in Shibuya Ward is the very epitome of
craftsmanship. 'It's tough times for drink makers; that's why I always pay my respects at 'Konno Hachimangu Shrine' when I go out towards Meiji-dori. It’s dedicated to the guardian deity of ateliers. I use an electric bicycle to get around Shibuya Ward as there are many hills, but Ilke
to exercise so often I head over to the 'Kairyou-yu' public bath near Meiji-dori. I was just there yesterday in fact. Doing pilates, a few laps in the pool and then a soak in the spa is my usual routine.”

Natural Wine and
Chinese, Izakaya, Bars

“Once I am done for the day, I often head to a place with natural wines. They are crisp, very drinkable,, a treat after a hard day, and easy to pair with meals. It even goes well with Chinese. "Coyacoya" is the pioneer of Chinese eateries serving natural wine, and since reservations are
not accepted, there is always a long line of people waiting at 5 p.m. when the doors open." Yabuuchi continues: "More and more restaurants that
serve natural wine are adding KBT drinks to their menus." Daikanyama has very few restaurants that are open until late at night, so "O-yama no Kappore'' is a rarity in the area. The cuisine is all casual, yet intricate and really tasty. I also frequent "Baro," which has a large selection of natural
wines. They are kindly carrying "KBT'' drinks. I don't think I got the idea for Craft Kombucha because I lived in Shibuya Ward, but I'm sure I was unknowingly inspired by the fact that I ate and drank at these restaurants on a daily basis! I hope that the word gets out and that the custom of drinking a glass of 'KBT's' Kraft Kombucha every morning
will spread to more and more people.”

'O-yama no Kappore' signature "Shirako Cheese Risotto"
with a 'KBT gin and soda'.

List

1	Blue Bottle Coffee Daikanyama Cafe Forestgate Daikanyama Main Bldg. 20-12 Daikanyamacho, Shibuya-ku Official Web↗ @bluebottlejapan A cafe with a concept of sustainability. “Blue Bottle Coffee Pale Ale" and "Coffee Canulé" are now on sale.
2	Konno Hachimangu 3-5-12, Shibuya, Shibuya-ku ☎︎03-3407-1811 Official Web↗ @konnouhachimangu.oicial Erected in 1092, the shrine pavilions retain the style of the early Edo period and are registered as a Tangible Cultural Property of Shibuya Ward.
3	Kairyo-yu 2-19-9 Higashi, Shibuya-ku @kairyoyu A storied public bathhouse running for over a century. Renovated with a modern design, it is popular with spa-lovers of all ages. Closed on Saturdays.
4	coyacoya 1-6-6 Hiroo, Shibuya-ku ☎︎03-6456-4458 @coyacoya.tokyo A Chinese bar with a rich selection of natural wines. The owner's exuberance, not to mention the exquisite and creative cuisine, draws many fans. Reservations not accepted.
5	"O-yama no Kappore” Miyata Bldg. 2F, 9-1 Sarugaku-cho, Shibuya-ku, Tokyo ☎︎03-6416-3985 @oyama_kappore The second branch of the popular seafood izakaya "Katsubore" in Sakuragaoka. It serves a full lineup of natural wines and "KBT" drinks.
6	Baro 2F sarugaku A Building, 26-2 Sarugaku-cho, Shibuya-ku, Tokyo Official Web↗ @baro.daikanyama A wine bar tucked away in a corner of a commercial building. Small dishes based on the theme of spices and fermented ingredients are paired perfectly with natural wines.

Profile

Kana Yabuuchi

Born in Kyoto Prefecture in 1982, and currently residing in
Shibuya Ward, Tokyo. In 2021, she launched a craft kombucha
brand from Shibuya, and as the brewer, is responsible for the
entire process from production to shipping. In addition to
online sales, her company also ships to restaurants and
wholesalers nationwide. She also holds pop-up events at
various locations and remains active as an editor and writer for
magazines and websites.

all streets shibuya

Craft drinks from Shibuya and delicacies refined in the streets.

Kombucha served at Blue Bottle Coffee

The next generation of health drinks made from fermented tea.

Shrines and public baths take the edge o the daily grind

Natural Wine and Chinese, Izakaya, Bars