MATSURI BREWING

MATSURI BREWING is a 9-tsubo microbrewery in Urayasu, just a 4-minute walk from Urayasu Station on the Tokyo Metro Tozai Line, and its backstory is incredibly unique.

The founder, Genichi Ito, used to work in marketing and was born in Gyotoku. What's more, he even appeared at Koshien in high school, so he's got a pretty fiery history. While searching for a new way to work during the pandemic, he was deeply impressed by Japanese brewing techniques through a beer brand project he worked on, and that inspired him to jump into the brewing world.

His partner, Mayumi Yamaguchi, is impressive too. She holds sommelier qualifications in wine, sake, and cheese. Their concept is "creating festive occasions with mikoshi and beer." Do you know the Urayasu Sansha Reitaisai? Gyotoku is also a town responsible for about 40% of Japan's mikoshi production and restoration, and they're trying to express that festival excitement through beer.

And the one to watch is the "Banzai Red Ale." It's an American Red Ale that won gold at JGBA2025, with a deep reddish-copper color, toffee-like malt sweetness, and citrusy hop aromas layered on top. It goes down smoothly, then finishes with a light hop bitterness that gives it a crisp close.

They also have the hop-forward "Shukusai IPA" series, the "Nadeshiko Brut IPA," and a monthly "JUICY Series." The interior has a lively atmosphere inspired by a festival shinkojo, and in addition to eight draft taps, they also stock more than 50 bottles from Japan and abroad.