Far Yeast Brewing

Far Yeast Brewing Genryu Brewery in Kosuge Village, Yamanashi, is in a location that is extraordinary from the start. The village has a population of 700, 95% of its area is forest, and it sits in the headwaters of the Tama River. With a cool climate like Northern Europe, it is the perfect environment for brewing beer.

And the founder, Shiro Yamada, originally built his career at an IT company and a venture capital firm, even earning an MBA from the University of Cambridge. While living in Europe, he became fascinated with the history and diversity of beer, and founded the company in 2011.

At first, the headquarters were in Shibuya, but in 2017 they built their own brewery in Kosuge Village, and in 2020 they moved the headquarters there as well. Their flagship label, KAGUA, is a Japanese high-alcohol ale made with domestic yuzu and sansho, and it comes in Blanc, Rouge, and Saison varieties.

The Far Yeast series' Tokyo White won a bronze medal at the World Beer Cup 2022, and Tokyo Blonde has also placed highly at the Japan Brewers Cup. They also make Off Trail, a barrel-aged series matured in wooden casks, and keep pushing experimental beers using wild yeast.

Their ties to the region are strong too. Through the Yamanashi Support Project, they brew beers using local peaches and grapes, and they continue refining quality with a focus on bottle and can secondary fermentation.

And get this: tomorrow, March 28, their new facility called THE FAR YEAST Beer Adventure is opening grandly. It will have 16 self-serve taps, dishes made with local ingredients, and even hop and barley harvesting experiences. At dancyu Festival 2026, they’re also planning to serve a special Spacia X Blonde made in collaboration with Tobu Railway.