Hida Takayama Beer

Hida Takayama Beer. It started operations in 1996, the first local beer in the Hida area, and the origin story is interesting. Founder Norihisa Azuchi was a dairy farmer raising more than 300 head of Hida beef cattle.

In 1991, the liberalization of beef imports made business tough. Then the 1994 revision of the Liquor Tax Law gave Azuchi a flash of insight. Because malt lees and hop lees can become good cattle feed, brewing beer could create a circular farming system that also raised cattle.

As for brewing technology, they invited a brewer who had studied at the Doemens Brewing School in Germany, coming from Sri Lanka. The first brewmaster, Kolonghapitiya Padma. Using natural water drawn from 180 meters underground in the Northern Alps and authentic techniques, they launched a serious beer.

After Padma returned to Sri Lanka in 2003, Takahashi Yuto, a Tokyo University of Agriculture graduate, took over and has kept the taste for more than 20 years as brewmaster. The regular lineup consists of five varieties: Pale Ale, Weizen, Dark Ale, Stout, and Pilsner.

All of them are 100% malt, additive-free and unfiltered, with live yeast cultured on-site still in them. The Weizen has a bright banana-like aroma, and the Stout is rich at 7% alcohol. The limited-edition "Carmina" is a special beer at 10% alcohol. It's a proven performer, having won multiple gold medals at the International Beer Competition.

In 2025, a company called CRAFTED JAPAN took over the business and is expanding sales channels with a network of 1,200 producers nationwide. Takahashi's brewing technique is being carried forward as is, while young talent has joined and the brewery is moving on to its next stage. If you go to "Jibiruya" in Takayama City, you can drink all varieties on tap.