Tsumagoi Highlands Brewery Restaurant

Tsumagoi Kogen Brewery is really one I want to talk about. The owner, Osamu Kuroiwa, used to be a salaried worker in the construction industry, but he inherited his father's dream of opening a restaurant built with logs and struck out on his own in 1997 to launch the brewery.

Exactly. He thought, 'If I'm serving food in my own restaurant, customers would be happy if there were house-brewed beer to go with it.' Brewing was basically self-taught. He keeps repeating trial and error, and he brews 60 kiloliters a year all by himself.

It is. What's more, he started growing hops himself 15 years ago and, together with nearby farmers, handles everything from barley cultivation to malting. They even roast in-house, so the grain can go straight into brewing as soon as it becomes malt. The key is moving to the next step before the aroma escapes.

Exactly. Their flagship beers are Tsuma Brew IPA, Tsuma Brew Pale Ale, and Tsuma Brew Pilsner. Kuroiwa's philosophy is a balance that doesn't lean too heavily toward hoppiness, so you can also savor the flavor of the malt. The pilsner stands out for its crisp, refreshing finish with an IBU in the 30s. The brewing water comes from the springs of the Tsumagoi Highlands.

Exactly. The brewery itself is right in the middle of cabbage fields. The fireplace and the pizza oven were both handmade by Kuroiwa. He's just the kind of person who loves making things. That said, the restaurant closed in 2024, and now they're fully focused on beer production.

On top of that, it's a long-established brewery approaching its 30th year, and they even released a commemorative limited Hazy beer. They've also been setting up at craft beer events in Takasaki. Their once-a-year limited Tsumagoi Pale Ale is made with 100% malt from their own barley cultivation, and Takasaki Porter uses barley grown under contract in Takasaki, with a strong roasted aroma. If you find limited releases like these, you buy them on the spot.