Awaji Beer Kobo

Awaji Beer Kobo was founded in 1998, the same year the Akashi Kaikyo Bridge opened. It is Awaji Island's only craft brewery.

Its biggest feature is the "Island Method." It records the sounds of Keino Matsubara's sea - the flow of high and low tides, the waves on the shore, the murmur of a river, the sound of a waterfall - and lets the yeast listen to those natural sounds of Awaji Island for about 40 days during fermentation while aging.

It seems to be the world's first method. And it really delivers results: at the International Beer Cup 2018, the pilsner won gold and the alt won bronze.

It is made by Manufacturing Manager Hiroshi Inoue. It uses 100% malt, is unpasteurized and unfiltered, and every step from brewing to bottling is done by hand. It started with two varieties, Kölsch and Alt, and has now expanded to seven varieties: Pilsner, Red Ale, Weizen, Alt, Pale Ale, Island Lemon, and IPA.

It's a flavor beer based on Weizen, made with Allen Eureka lemons grown at Hiraoka Farm on Awaji Island. It was awarded the Grand Prix in the Japan Food Selection 2023 and was also selected for the Five-Star Hyogo.

The IPA uses three kinds of American hops, and they also release seasonal brews like New Rice Brewed Pilsner. And tomorrow, March 28, there will be the 7th Awaji Beer Festival, where you can compare all seven draft beers.