Michishio Brewing

Do you know Osakikamijima? On an island floating in the Seto Inland Sea, there’s a brewery run by a married couple. It’s called Michishio Brewing.

The husband, Takanori, is from the island and used to be a truck driver connected to a shipyard. He and his wife, Aiko, talked about how they wanted to start something new together, and they hit it off over the idea of making beer that uses the island’s lemons and tomatoes.

A local lemon farmer named Nakahara, who was Takanori’s classmate, introduced them to Iwami Beer in Shimane. From there, the couple kept traveling to Shimane whenever they could around their day jobs and spent about two years training in brewing.

And the brewery itself is wonderful too. It’s only 6 tsubo, but the building used to be a ryokan more than 100 years ago. Behind it, you can see the port and the shipyard. They use the Iwami-style brewing method, where fermentation takes place in a temperature-controlled box lined with a special bag.

"Session IPA Lemon" is a session IPA made with green lemons grown without pesticides on the island, and it bursts with fresh citrus aroma. "Saison Tomato" is a saison made with fully ripened island tomatoes; behind its caramel-like sweet aroma, the savory richness of tomato gently spreads in the finish.

And "Mikan Pale Ale" won gold in the fruit beer category at the Japan Great Beer Awards 2026. It’s a pale ale made with warm mandarins that soak up plenty of sunshine on the island.