January 19, 2012

Craft Beer is Booming in Japan

By Jamie Kerr | 1 comment

Between Portlanders and the Japanese, ‘craft beer’ is common language. Our neighbor across the Pacific, Tokyo has even been called the “Portland of the Far East” for its impressive craft brewing repertoire. Japan’s craft brew industry has only gotten recognition as of late, but it’s long been deserved. Step into a craft beer bar in Tokyo, and while you’ll find the whole gamut of beers you find in Portland (reds, ambers, IPAs galore), you’ll also find unique flavors that brewers in Japan are experimenting with to create some compelling Japanese-inspired tastes. Kick back and enjoy a pint brewed with ginger, wasabi, and even seaweed.

Curiously enough, Japanese microbrews have only been legal since 1994. Prior to ’94, only uber-large breweries were granted permission to brew. Do the names Sapporo, Asahi, and Kirin sound familiar? That’s because these are some of the few macro-breweries in Japan that were granted permission to produce beer. After the legislation was lifted, sake brewers from far and wide began experimenting with brewing. With high-quality equipment and careers worth of knowledge about the production of alcohol, they quickly began reaching deliciousness.

Add ‘tasting Japanese microbrews’ to your list of to-dos once you get to Tokyo. Here are four of the best bars to get your tasting on: Ant ‘n’ Bee, Popeye, Ushi Tora, and La Cachette. If you don’t speak Japanese, don’t worry. There’s only one word you need to know for this tasty experience: “oishii!” (delicious).

Photo credits: Japanese beers at Meno Mosso, craigemorsels; Japanese Beers, foilman;