With the Japan Craft Beer Associations (JCBA’s) biggest beer week in Japan, the ‘Japan Craft Beer Week in Tokyo’ approaching rapidly (week commencing 25th May 2012) there is no questioning the popularity of beer here in Japan.

In fact beer is the most popular drink, making up for 33% of alcohol consumption which exceeds 9 billion litres in a year.

What makes beer such a popular drink?

An original concept is the seasonal beer, one example of which is Kirin’s Akiaji beer which is classified as an ‘Autumn’ beer (Akiaji means “The taste of Autumn” in Japanese) and is brewed with a higher alcohol content (usually 6% as opposed to the common 5%). Autumn leaves usually appear on the picture of the beer cans and they are promoted as being appropriate to drink with one-pot (nabe) cooking dishes.

Beer can also be consumed virtually anywhere and is sold in a vast variety of places including stores, supermarkets and train station kiosks.

Occasionally being able to purchase cans from vending machines is an advantage in the sales of beer, and these can be found all over Japan including at the end of my road,

Japanese beer is popular abroad, with 3 major brands being available in the U.S.
These are Sapporo Draft, Asahi Super Dry and Kirin Ichiban.
Asahi Super Dry is readily available on supermarket shelves in the UK and is becoming more popular in restaurants. I’ve heard rumours of Kirin being spotted in some shops too.

Has production been affected by the Earthquake?

One year after the massive earthquake at Sanrikuoki, production and supply has now been resumed after Kirin and Asahi Breweries were forced to stop producing on a temporary basis proceeding a large fall in sales generally.

The demand for imported beer is high with beer importers using their Japanese import insurance to vast potential and supplying beer to pubs, hotels and both Chinese and Japanese restaurants, although there are still dedicated customers who prefer to stick to their favourite home brands.

Drinking in Japanese Society

Drinking plays an important role in our society, our drinking parties held at izakaya and restaurants strengthen both our business and social connections.

It is easy to lose sight of the background of beer with it almost seeming like a modern phenomenon.

Beer in Japan officially dates back to the early Meiji Period (1868-1912), but was introduced even earlier than that when a beer hall was opened by the Dutch for Sailors working in the trade route between Japan and the Dutch Empire.
Following this it was exported to Southeast Asia and this quickly led to factories spreading to the rest of the world.

Beer Festivals

A good way of deciding whether you prefer Japanese beer or imported brands would be to visit the Oktoberfest which would give you an excellent opportunity to sample a wide range of foreign beers.

The Oktoberfest originated in Germany over 2 centuries ago.

This adults-only festival boasts a great atmosphere with German performers singing and performing live to music.

You get to choose from over 70 German and Japanese beers and it takes place mid October onwards at Akarenga Soko, Yokohama.

The first Oktoberfest was a horse race and fair to celebrate the marriage of Crown Prince Ludwig (later King Ludwig I) to Therese von Saxe, the event had such a good atmosphere that the couple decided it should be held annually.
It is now the largest festival in the world with an international flavour.

In 1910, to celebrate a hundred years of Oktoberfest, 120,000 litres of beer were consumed and the largest Oktoberfest beer tent of all time was founded. It had room for 12,000 guests!

Other festivals coming up shortly are the previously mentioned Great Japan Beer Festival in Tokyo and the International Beer Summit in Osaka. There is an even vaster range of beers to sample here, with over 120 different types of craft beer to try.
This festival was founded by Mr Ryouji Oda back in 1998 and you can enjoy the company of more than 60,000 beer lovers. The JCBA are also hosting an event called ‘Grande Biere 2012’ which is to be held in Tokyo Midtown Hall.

If you aren’t fortunate enough to visit a festival but you can get to Tokyo. ‘Bois Cereste’ or ‘Antwerp Central’ could be places to enjoy your favourite pint. Even if you prefer to enjoy your beer at home, it’s great to unwind with and sit back and relax. Cheers!

I’ve not posted an Infographic on this blog yet, so now’s a good a time as any.
This one was pointed out to me by someone at frugaldad.com and I found it quite interesting so I thought I’d share it.

It seems Hefeweizen goes well with sushi, which might explain why that style of beer seems to be sold here in Japan a lot.

Source: FrugalDad.com

Japanese distilleries had a fine result at this week’s Whisky Magazine 6th annual World Whisky Awards.

Yamazaki won the Best Single Malt Whisky award for its 25 Year Old varietal and Nikka took the Best Blended Whisky category with Taketsuru 17 Year Old. Yamazaki has triumphed two years in a row, their wonderful 1984 vintage taking the same prize last year.

Yamazaki Single Malt Whisky

Suntory Yamazaki Whisky has been called “the soul of Japanese whisky”

Founded in 1923 by Shinjiro Torii, whose whisky distillery became Japan’s first. Shinjiro Torii, an apprentice for a pharmaceutical wholesaler and liquor importer from the age of 13, developed an understanding of Western drugs as well as Oriental herbal medicines. He also cultivated a talent for distinguishing the subtleties among Western liquors, including whiskies. In those days, most people in Japan were not familiar with whisky, with the exception of the wealthier set, who could afford to import specialty foreign products.

His well-developed palate would become useful later, when he in turn developed the subtle flavors of his whisky. He recognized that Japanese cuisine is characterized by delicate flavors and that the Japanese prefer subtle undertones rather than strong flavors. Therefore Yamazaki decided on a single malt variety.

In 1998, Suntory began producing Yamazaki 25-year-old, this year’s award winner, which is crafted from carefully selected key malts. In 2005, the distillery released Yamazaki 50-year-old, which at one million yen a bottle was the highest priced single malt whisky in Japan.

Suntory Yamazaki is currently exported to more than 25 countries, including the United States. They recommend drinking their single malt whisky straight, on the rocks, with club soda, or with water and ice.

Nikka Taketsuru

Resonating strongly with Scottish whisky-making processes, Nikka’s flavor was developed by founder Masataka Taketsuru based the distilling skills he learned at the University of Glasgow. His family owned a sake brewery dating back generations.

Well-acquainted with the family business, Masataka was also a diligent student, training at university as a chemist in preparation for continuing his family’s business.

However, rather than sake, the young man was drawn to Scotch whisky and decided to take it up as a life pursuit. He expressed interest in continuing his education Scotland and eventually became a student at the University of Glasgow, becoming the first Japanese to study whisky making.

Masataka established two Nikka malt whisky distilleries. Whisky produced at Yoichi, on the northern island of Hokkaido, is characterized as “rich, peaty and masculine”. Through direct heating distillation, finely powdered natural coal is used to heat the pot stills—a traditional method hardly used today, even in Scotland. Nikka’s second location, the Miyagikyo Distillery, is in Sendai, northern Honshu. The spot was chosen by Masataka when he came upon it in his travels. The site completely enclosed by mountains and sandwiched between two rivers.

The Scottish Connection

The connection between Japan and Scottish whisky-making only began with Masataka’s study of the craft. Decades later, a number of distilleries in Scotland found themselves in trouble when the demand for whisky stagnated in the 1980s. Since then, Japanese companies have taken over ownership and operation of the distilleries, carrying on some traditions and establishing others of their own.

Bowmore Distillery on the isle of Islay, an island of the Inner Hebrides, is among the oldest distilleries in Scotland, said to have been established in 1779. Morrison Bowmore Distillers Ltd owns the distillery, and this holding company is in turn owned by Suntory.

Tomatin is one of the largest malt distilleries in Scotland, and at one time its production was as high as 5 million gallons per annum. However, with the decline of the whisky market during the early 1980’s, Tomatin went into receivership. In 1986, Japanese firms of Takara Schuzo and Okura bought the distillery, becoming the first Scotch whisky distillery to be completely owned by a Japanese company

Ben Nevis Distillery was founded in 1825 by ‘Long John’ McDonald, a man descended from rulers of the Scottish kingdom of Argyll. The renowned Scotch Long John was named for this ancestor. Ownership of the distillery was passed down to Donald McDonald, Long John’s son, his death in 1856. However in the same period of decline that affected the previous two distilleries, Nikka acquired the distillery in 1989.

Japan’s ties with Scottish distilleries go back to at least as long as Nikka’s original trip to its distilleries. This year’s award-winning whiskies have certainly been formed as a result of this significant relationship. The whiskies of both countries are sent to consumers around the world, with many sent as USA parcels to the country’s many whisky enthusiasts.

Apparently, Master of Malt and their Naga Chilli Vodka have been upsetting the tastebuds
of Gordon the Gopher’s old mate, Phillip Schofield!

Here’s what they have to say about it…
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