Akanuma Roman Brewing

Akanuma Roman Brewing is quite unusual even in the craft beer world. President Hiroyasu Tsutsuno is a veteran with over 20 years of miso making experience, and he even has a koji room he built himself.

Yes. It's said to be almost the only brewery among more than 800 microbreweries in Japan that has a koji room next to the brewing room. What's more, every beer uses ancient red rice harvested in Kasukabe, and they brew the rice koji from that red rice themselves and add it to the beer.

It started in 2001, during the 280th anniversary festival of the local Katori Shrine. They began growing red rice because of the "red" in "Akanuma," but at first, when they tried to make sake, a sake brewery turned them down. They said, "Red rice is a nuisance."

They realized rice could be used as an ingredient in beer, so they decided to make beer instead. Starting in 2004, they brewed under contract as "Akanuma Roman Beer" 20 times over 15 years, and in 2023 they finally obtained their own brewing license, giving birth to Akanuma Roman Brewing. There was more than 20 years of runway.

His son, Takahiro, loves craft beer and even assembled the brewing equipment himself. Father and son working side by side. Their standard lineup is "Aka Roman" pale ale, "Kuro Roman" porter, "Shiro Roman" white ale, and "Kin Roman" IPA. The rice koji from the red rice brings out polyphenols and gives the beer a crisp, clean taste.

That's the Ocha Roman series! Four varieties: green tea, Earl Grey, hojicha, and oolong tea. It's a fusion of miso-making fermentation techniques and tea culture, and their beer is even served onboard Tobu Railway's limited express "Spacia X".

The shop is open on Saturdays and Sundays from 1:00 p.m. to 5:30 p.m., and they also offer growler fills. They won two silver awards at the 2024 Japan Great Beer Awards, so the taste is proven. There are five parking spaces, so you can go by car.