Gassan Meisui-kan

Gassan Beer is something you could call a pioneer of Yamagata craft beer. It started in 1998 as "Jibeer Gassan," so it has more than 25 years of history already.

And the way they started was serious too. The brewing equipment was directly imported from the world-famous German maker Caspary-Scherz. Before opening, they also invited two German masters to teach them brewing techniques from scratch.

The one who has preserved that technique for more than 20 years is brewer Yasushi Shitara. In line with Germany's "Beer Purity Law," they use 100% malt, no additives, and live yeast. They also insist on malt and hops from Germany and the Czech Republic. He's a veteran who is often asked for advice by younger brewers.

The regular lineup is built around two pillars: Pilsner and Munchner. The Pilsner is characterized by delicate foam, a refreshing crisp finish, and the substantial richness of malt. The Munchner is a dark style made with roasted malt, with hop bitterness kept low so you can slowly enjoy the aroma and richness of the grain.

And the brewing water is excellent too. Gassan is one of Japan's snowiest regions, and they use spring water that comes from snow accumulated over hundreds of years and then filtered naturally. The brewery is located at the Gassan Meisui-kan in the Michi-no-Eki Nishikawa, and you can drink beer freshly brewed while looking at the equipment through the glass.

Twenty-six years without wavering on authentic German style. That attitude of not chasing trends and sticking to their roots is cool, isn't it?