English
The birth of the island's first "microbrewery"
A variety of attractive packaging and unique flavors packed with the brewer's attention to detail... Craft beer has seen a major surge in popularity in recent years, driven by a desire for a taste that's unlike anything found in regular beer. Craft beer events are hugely popular, and major beer manufacturers are even commercializing it. In fact, Miyakojima is also home to a small brewery making craft beer.
Miyakojima's first brewery, the Miyakojima Microbrewery, opened in October 2010. It's run by head brewer Masanori Takahashi and proprietress Miki, a team of two.
It all started when Masanori, who loves beer and Miyakojima, decided he wanted to open a brewery on Miyakojima someday, but that's a bit of a stretch. There's a big story behind the passion he poured into making beer.
"I was thinking about what kind of work I would do after moving to Miyakojima. I got hooked on beer brewing as a hobby and decided to make it my career. Then, I came across a newspaper article about someone brewing craft beer in Ogawamachi, Saitama Prefecture, and started going to the brewery. While I was learning how to brew, I was introduced to someone who was closing a nearby brewery, and I was able to acquire the brewing equipment secondhand."
It was truly a stroke of fate. However, things didn't go smoothly. "The timing was good, but it took a long time to get a liquor license. The tax office basically turned us away until we had decided on our sales destination and brewery location, and they wouldn't even listen to us properly for a year. It was only once everything was decided that we were finally able to move forward with the document review."
"We were able to store our large equipment in a warehouse owned by an acquaintance of a construction company on the island. With the help of many people, this brewery was completed."
It all started when Masanori, who loves beer and Miyakojima, decided he wanted to open a brewery on Miyakojima someday, but that's a bit of a stretch. There's a big story behind the passion he poured into making beer.
"I was thinking about what kind of work I would do after moving to Miyakojima. I got hooked on beer brewing as a hobby and decided to make it my career. Then, I came across a newspaper article about someone brewing craft beer in Ogawamachi, Saitama Prefecture, and started going to the brewery. While I was learning how to brew, I was introduced to someone who was closing a nearby brewery, and I was able to acquire the brewing equipment secondhand."
It was truly a stroke of fate. However, things didn't go smoothly. "The timing was good, but it took a long time to get a liquor license. The tax office basically turned us away until we had decided on our sales destination and brewery location, and they wouldn't even listen to us properly for a year. It was only once everything was decided that we were finally able to move forward with the document review."
"We were able to store our large equipment in a warehouse owned by an acquaintance of a construction company on the island. With the help of many people, this brewery was completed."
Dedicated to the "Miyakojima" Element
The appeal of craft beer lies in the brewer's commitment. They craft beer that's perfectly suited to Miyakojima, from the ingredients to the flavor.
"We currently offer seven types of beer. We started with ale, then dark and weizen. Using these three as a base, we create fruit beers. We use brown sugar and passion fruit from Tarama Island and Miyakojima."
"We're particularly particular about ale. The reason is that Miyakojima's groundwater is the same hard water as that found in England, where ale beer originated. After fermenting the beer, we add hops again to add flavor, a traditional British process called 'dry hopping.' This results in a fragrant, refreshing beer."
"We currently offer seven types of beer. We started with ale, then dark and weizen. Using these three as a base, we create fruit beers. We use brown sugar and passion fruit from Tarama Island and Miyakojima."
"We're particularly particular about ale. The reason is that Miyakojima's groundwater is the same hard water as that found in England, where ale beer originated. After fermenting the beer, we add hops again to add flavor, a traditional British process called 'dry hopping.' This results in a fragrant, refreshing beer."
We spoke to the rescape's bartender, Koki Makiyama, himself a beer enthusiast, about the appeal of ale and how it pairs with food.
"The Rescape's dinner menu mainly consists of a course meal, so we offer an ale for the first half and a dark beer for the second half to go with the main dish. We often get compliments like, 'That's delicious!' It's also a selling point that we're the only craft beer on Miyakojima. Personally, I think it has a unique character that rivals Orion Beer."
In between interviews, Masanori happily chatted with Makiyama about his favorite beers. His favorite is another British classic, Bass Pale Ale.
"The Rescape's dinner menu mainly consists of a course meal, so we offer an ale for the first half and a dark beer for the second half to go with the main dish. We often get compliments like, 'That's delicious!' It's also a selling point that we're the only craft beer on Miyakojima. Personally, I think it has a unique character that rivals Orion Beer."
In between interviews, Masanori happily chatted with Makiyama about his favorite beers. His favorite is another British classic, Bass Pale Ale.
When asked about the future outlook for this product that will become the face of Miyakojima, Masanori's answers were typical of his passion for beer and his inquisitive nature.
"Since we first opened, we've always been exploring the deliciousness of beer. Because Miyakojima's hard water has a high pH, trying to emphasize the hop aroma can sometimes result in a strong bitterness. Since compatibility and balance with the hops are important, we regularly adjust the hop combination while looking at various hop data, constantly experimenting to create a more delicious beer."
"While people are calling it craft beer these days, I've always preferred to call it 'local beer.' This is purely a personal preference, but craft beer implies something that's made, while local beer implies something that's rooted in the local community. I hope this beer will inspire people to connect with Miyakojima."
Toward "local beer," the face of Miyakojima. The story of this small brewery continues.
"Since we first opened, we've always been exploring the deliciousness of beer. Because Miyakojima's hard water has a high pH, trying to emphasize the hop aroma can sometimes result in a strong bitterness. Since compatibility and balance with the hops are important, we regularly adjust the hop combination while looking at various hop data, constantly experimenting to create a more delicious beer."
"While people are calling it craft beer these days, I've always preferred to call it 'local beer.' This is purely a personal preference, but craft beer implies something that's made, while local beer implies something that's rooted in the local community. I hope this beer will inspire people to connect with Miyakojima."
Toward "local beer," the face of Miyakojima. The story of this small brewery continues.