Nagahama Roman Beer Brewery

Nagahama Roman Beer was founded in 1996, making it the third craft brewery established in the Kinki region. It's already a veteran of 30 years.

After the revision of the Liquor Tax Law in 1994 allowed small-scale brewing, and during the local beer boom that followed, it all began with a beer hall restaurant started from the wish to revitalize Nagahama in this land blessed with the famous waters of Mount Ibuki.

Here's the thing: it's been converted from a rice warehouse that has stood for over 100 years since the Edo period. When you step inside, the brewing equipment is right in front of you, and right next to it is Japan's smallest whiskey distillery, Nagahama Distillery. It was added in 2016, and now they're doing both beer and whiskey.

Their whiskey, AMAHAGAN, has even won at the World Whiskies Awards. But when it comes to beer, the three standard offerings are the real stars. Nagahama Ale has a fruity aroma and deep richness, and won gold in the American Ale category at the Japan Cup '99. Omi Pilsner has a crisp finish and is perfect as the first toast beer, and it has also placed in the Pilsner category at the Japan Brewers Cup.

Ibuki Weizen. It uses more than 50% wheat malt, and a banana-like ester aroma gently rises up. It's nice that it carries the name of Mount Ibuki. And lately, what's interesting is that they've released a limited beer called Sakura Salt Gose in collaboration with an Irish pub in Ikebukuro, Tokyo.

They also had a booth at Craft Beer Fes Maibara, and they're actively producing seasonal limited brews. Even after 30 years, they never lose that adventurous spirit, and that's what's amazing about this brewery. Being able to drink freshly made beer in a restaurant inside a rice warehouse, while also touring the whiskey distillery next door, is an experience that's truly one of a kind.