Konishi Brewing is the oldest sake brewer in Japan, but we have a close connection with brewing beer. It all began when our hometown Itami became a sister city with the Belgian city of Hasselt. At that time pilsner was the predominant beer style in Japan, while in Belgium nearly 100 kinds of beers existed. Just copying those styles was not our intent though. What if we could combine the richness of the Belgian beers with our experience in sake brewing? More specifically, what if we used our unique technique of sake fermentation?! We at KONISHI created the JAPAN ALE, a style with an undeniable Japanese identity.

Whereas the aroma of a beer is usually highly influenced by the malts and hops used, KONISHI focuses on the aroma that is created through the process of fermentation. As such we achieve not only a sharp or dry taste, but also a smooth and lingering sensation. We have ample experience with specific sake brewing techniques such as using a kaibo (a kind of stirring paddle) to suppress excess aromas of the malt, and those help us reach the goal of a unique taste experience.

The fermentation process in beer brewing usually happens in low, stable temperatures to have better control over the elements. We, however, try to meticulously regulate the temperature in such a way as to not suppress the yeast too much, resulting in a kind of natural fermentation. Listening to the yeast to find out in which state it feels most comfortable, that is what we try to achieve.

Konishi Brewing Co., Ltd.
Production Team Manager

Tsuji Iwao