Ukishima Brewing

Ukishima Brewing's head brewer, Mitsui Yuri, has a pretty unusual background even by craft beer standards. He is from Nagoya, and in his younger days he lived on the streets, traveled alone in India, and worked as a musician.

After getting worn down by the cold in winter while living on the streets, he decided at 23 to go to warm Okinawa and enrolled at the University of the Ryukyus. He studied architecture and urban planning, and went on to doctoral studies in graduate school. His research theme was urban development in Naha's Sakurazaka area.

After graduation, he worked on urban planning consulting for NPOs and the Naha City Hall in Okinawa City, but he realized, 'As an advisor, I can't be the main player in the city.' He wanted to move to the side of the suppliers. The reason he chose craft beer was interesting too: beer has strong 'connective power.'

It means local agricultural products can be easily incorporated as beer ingredients. Farmers and brewers can work together as professionals to make something together. In fact, 'Kudaka Island Weizen,' made with naked barley from Kudaka Island, was created in collaboration with the Okinawa Grain Producers Association, and is a beer characterized by a refreshing acidity and fruity aroma.

They also make beers using ancient rice from the Nakamunji district, the birthplace of rice cultivation in Okinawa, such as 'Nakamundari Wheat X,' and beers brewed with tankan and kabuchi peels, coffee, and even miso. 'Ukishima Pale Ale' is made using the traditional British method with Maris Otter malt, and is a classic style that lets you fully enjoy the aroma of malt and hops.

It's on the third floor of a retro 55-year-old building called a suijo tenpo, built over the Gabu River, right next to the First Makishi Public Market in Makishi, Naha. In the renovated taproom, you can drink up to eight kinds of beer. The concept is 'making the city more interesting by brewing it,' and it was launched after three years of self-taught brewing research.