Omi Beer

Omi Beer is a nanobrewery founded in Otsu City in 2018 by former programmer Tomohiro Yamashita. Each brew is only 100 liters. It's one of the smallest brewing scales in the industry, and they've already made more than 100 kinds of beer.

That's the advantage of being small, because it lets them experiment. After learning craft beer production in Tokyo, Yamashita started in his hometown of Shiga, and his agility is impressive. He brings in all kinds of seasonal ingredients from local farmers, like yuzu, kiwi, strawberries, white plums, grapes, and more, and turns them into beer.

It's "Koji Ale." Because it uses koji, it has a strong umami flavor and pairs really well with Japanese dishes like sushi and vinegared foods. The idea of building Japanese sake elements into beer feels very programmer-like, or maybe like a scientific experimental spirit.

And they also make "The Local," a beer made entirely with ingredients from Shiga Prefecture. The malt comes from Omi Ogoto Herb Garden, and the yeast comes from Ryukoku University's Seta campus. Biwako IPA is a regular offering too, so their commitment to local ingredients is serious.

The brewery has an attached beer cafe called "OSANPO," where you can drink freshly poured draft beer. They also have fried chicken marinated in their house beer, and it even won a gold prize at the Karaage Grand Prix.

Their spring limited-edition "Sakura Ale" is 5.5% ABV and 10 IBU, so it's the kind of beer you can drink smoothly while enjoying the cherry blossoms. They also take part in the Kyoto Sustainable Beer Festival, so even though they're small, they're a brewery that's steadily reaching beyond their local area.