tag:blogger.com,1999:blog-32665271492818287202024-02-21T05:47:12.423+09:00JapanBrewSeeking Good Beer In JapanUnknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-3266527149281828720.post-37450484069459524292016-01-16T18:33:00.002+09:002016-01-16T18:33:55.254+09:00Oregon Beer Geeks Otagawa - All you can drink event on January 24!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA9XGV5dm7hxODH_zKo8W5ia5DTKkwsmTjHhENguaHn9Pm9YoGbr26rDAtNUqcQqRlQQ2ASUPIgKBZhVzjJFWHxqsaE8ttUQy5o1lUOl1zcAJliwZl67BWLsTTCaChr-nTJsTKbQrkJw_/s1600/obg-taps.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA9XGV5dm7hxODH_zKo8W5ia5DTKkwsmTjHhENguaHn9Pm9YoGbr26rDAtNUqcQqRlQQ2ASUPIgKBZhVzjJFWHxqsaE8ttUQy5o1lUOl1zcAJliwZl67BWLsTTCaChr-nTJsTKbQrkJw_/s320/obg-taps.JPG" width="320" /></a></div>
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Greetings from Otagawa station, Tokai City. Where? Just outside of central Nagoya. I promise! <br />
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My new work place, Oregon Beer Geeks (<a href="https://www.facebook.com/OregonBeerGeeks/">Facebook page here</a>), is a bit off the track in terms of being a Nagoya beer bar. But Otagawa station is a quick train trip down the Meitetsu airport line ... just a couple of stops on the faster trains. <br />
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While I don't see this place as becoming a part of a Nagoya pub crawl (although you can "crawl" by train and make it work), we do want to be seen as part of the Nagoya area. <br />
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If you haven't made it out to our shop yet, we are doing an event on Sunday, January 24th offering bottles/cans in an all-you-can-drink plan plus beer on tap for cheap. See the tap on this blog or follow this <a href="http://ptix.co/1OnOUO9">link </a>for details. <br />
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About getting here - we are just steps away from the northeast exit of Otagawa station. <br />
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Looking north in the station, swing a right to the northeast exit. </div>
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You will then come face to face with our building. Use the elevator and head to the 4th floor. </div>
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If you have any questions about the event, tickets, or the shop in general, let me know on the blog or via our Facebook page. </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3266527149281828720.post-22842575733496197212016-01-03T22:39:00.001+09:002016-01-03T22:42:31.819+09:00I seem to have changed islands When a year goes by with nary an update, where does one begin?<br />
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In the middle, I suppose. <br />
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So, hello from the middle of Japan. I report tonight from Not-Quite-Nagoya, where me and the wife and the <strike>baby</strike> toddler have taken up residence at a spacious house that was once home to the wife's grandfather.<br />
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To get here, a decision had to be made to leave Hokkaido and for me to leave my job with North Island Beer. We moved to Hokkaido with no long-term plan, but definitely no immediate plans to return to the main island. I was enjoying my gig working for a brewery, with a clear path toward brewing myself eventually if I wanted to go down it. <br />
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But of course all manner of factors appear. And decisions must be made. We had a baby, and the idea of living closer to family was appealing. And the house. Her grandfather, no longer residing here, gave us the OK to move in. We thought it over and made the call. Be close to family. Live in a house with a garden and a yard and an small army of resident spiders. Let the baby run and shout and hide packets of soup curry seasoning (looking forward to finding this one some years down the road ...).<br />
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Grandfather has since passed away. His house lives on, and now we're here, guests, pretty much, but at least invited ones. Our part of the bargain is we'll clean up, and I'm sorry I haven't been as productive as the wife on this front. The house has made a huge turnaround, thanks to the work of my wife and her parents and other friends who chipped in. When the weather turns we'll get some kegs and fire up the grill and we'll remember to be thankful. And to use bug spray.<br />
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Every day I see the photos from Hokkaido. The full-on winter, the tightly-knit group of hardcore craft beer fans. That little brewery in Ebetsu, that little bar near the fish market. Of course I miss it all.<br />
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But here we are, in a house, near family, with a beer and a job and this blog, which I promise to update at least once per year. <br />
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<b>New job!</b> You can find me most nights near Otagawa station on the Meitestsu line, working at the Oregon Beer Geeks bar and bottle shop. Come by, drop me a line, grab a pint or a beer to go. As I get to know my surroundings, be they beer related or otherwise, I'll try to actually keep this blog alive notes from the road. See the <a href="http://japanbrew.blogspot.jp/p/about-this-site.html">About</a> page for links to the bar's official web offerings. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-77673475608204615912015-02-21T13:34:00.000+09:002015-02-21T13:34:39.029+09:00North Island Beer x Mikkeller: Haskap Blonde <i>This post is a translation - with a few added notes - of a Japanese blog post by our brewer Takayuki Tsutsumino, regarding our soon-to-be-released collaboration beer with Mikkeller. The original post can be found <a href="http://tedubaku.blog51.fc2.com/blog-entry-1043.html">here</a>. </i><br />
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<b>----Translation from Japanese--- </b><br />
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Last August, a surprising message suddenly arrived in my inbox. The bringer of this news was Motoki-san from the Whisk-e Limited importing company in Tokyo. As for the surprising news? <br /><br />You know that world famous phantom brewery, Mikkeller from Denmark, and some little brewery in Hokkaido called North Island? How about doing a collaboration beer? <br /><br />Thinking about the Mikkeller — I somewhat lost my bearings, and I took a little time to get my head together, but in my heart I replied immediately with a definite yoroshiku onegaishimasu (best translated here perhaps as “Let’s do it!”).<br /><br />From that point on, preparations moved forward little by little. I began exchanging emails with Mikkeller’s founder Mikkel Borg Bjergsø — sharing ideas and working toward a recipe and other details like the label design. As we emailed back and forth, we began to form a clear concept for the collaboration beer. <br /><br />Then came the day: December 2nd: With Mikkeller, we brewed a red beer. <br /><br /><b>Mikkeller x NORTH ISLAND BEER Collaboration Brew</b><br /> [Haskap Blonde] ABV: 6.6% IBU: 30 <br /><br />The “charisma” of Denmark along with Hokkaido’s North Island Beer: Our collaboration beer. <br /><br />Following on our well-planned out recipe and a thorough exchange of opinions, the two companies brewed together at North Island’s brewery. <br /><br />Mikkeller’s found Mikkel began by suggesting that we use a Hokkaido product in the beer. We ended up using the Hokkaido-native Haskap. Haskap, found primarily in Hokkaido and eastern Siberia, is the Lonicera caerulea— or blue-berried hunnysuckle. The word “haskap” is derived from the Ainu language (the Ainu are the the indigenous people of Hokkaido). <br /><br />The haskap berry looks similar to a blueberry, and is blueish-purple in color, but compared with a blueberry it features much more sourness.<br /><br />Without restraint, we used a lavish amount of this haskap to create our beer: Haskap Blonde. Thinking of the haskap flavour being expressed as a base, we finalised the recipe by exchanging ideas about the remaining ingredients (varieties of malts and hops) and how to best put everything together. <br /><br />On top of the wonderful flavor of the haskap, we used a Belgian yeast, resulting in finely expressed deep complexity. <br /><br />This collaboration beer was created thanks to the two breweries’ ideas, techniques, and cooperation.<br />
<br />We hope you enjoy it! <br />
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<br />Unfortunately, the Mikkeller founder Mikkel, with whom I had been working out the final recipe until the last minute, had to suddenly return to Denmark the day before he was set to come to Hokkaido. However, joining our team at the Sapporo Beer Garden for beer and barbecue the night before brew day, was Jacob — Mikkel’s sort-of right-hand-man. Jacob also joined us the next day and helped with the brew. I believe it was a wonderful collaboration brew.<br />
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<br /><br /><b>Release Information </b><br />
<br />The release is set for next weekend, but could be delayed until early March. Bottles and kegs will be released at the same time. <br /><br />For orders or questions: <br /><br />KEGS: North Island Beer <br />mail:beer@soleil.ocn.ne.jp Tel:011-391-7775)<br /><br />BOTTLES: <br />Whisk E Limited <br />Tel:03-3863-1501<br />
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<br /><br /><b>Early Release! </b><br /><br />On Sunday, February 22nd, Beer Bar North Island is hosting our monthly “Hirunomi” day-drinking event. The Mikkeller collaboration will get a head start release for this event. Open from noon until 9:00 pm. <br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-61529854212769330292014-11-07T16:15:00.001+09:002014-11-07T16:15:23.842+09:00New position with North IslandAs of this week, my main post with North Island Beer has shifted to the brewery in Ebetsu, with one or two shifts at the Sapporo bar per week. The change means, for now, a one hour each way car commute — soon to be on snow-covered roads. But it also means, except for especially busy periods, two days off a week. More than that, it means a chance to work in a completely new environment filled with things to learn how to do (there are a lot of things).<br />
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In my previous shifts at the brewery (usually just in the morning before heading to the bar) I did various things like kegging, keg-cleaning, tank cleaning, throwing out farm-bound spent grains (moo), and other cleaning-related tasks. This week, on the morning of a brew day, I found myself crushing malts in the mill and prepping hops.<br />
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As the days and weeks pass, I expect to see more and more tasks added to my workload. Eventually, I hope to get more involved in the overall brewing process, an area with which I have no experience (besides the bits of prep and cleaning noted above).<br />
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There's a lot going on at North Island, including two new full time staff members (one at the bar, one at the brewery). Some other exciting developments are underway, besides the always exciting limited and seasonal beer releases. Stand by for those items!<br />
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Meanwhile, I'll have my "first" bar shift since my position change tomorrow (Saturday). Today I'm off, but I find my free time is pretty much consumed by reading about — or consuming — beer. Tonight — although one day late for International Stout Day — I'm going to make beer batter chicken and chips and enjoy some other stouts and one porter who slipped in some how. Cheers! <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-61298963351706241622014-09-15T16:21:00.002+09:002014-09-15T16:23:27.440+09:00A year occured, followed by some months Since my previous post, a year and a couple of months went by, apparently without any warning of how busy things were going to get.<br />
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Here are a few blog posts crammed into one big one, separated by witty subtitles.<br />
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<h3>
Chat man </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGcBtSOTGII4yTrWfVckgc8WzYMH27vBrfa5MieYT9EgVFaS3qtQ75OK3GziZ9k9sU2GMjxinXt5Q3jt0l5Iw3DhIoR0JuPCOsJgGZuQ4eXtqiZQvh41t0aVl3KYDxPoG0Z-_FYdoqU8f/s1600/Photo+Aug+31,+11+58+28+AM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGcBtSOTGII4yTrWfVckgc8WzYMH27vBrfa5MieYT9EgVFaS3qtQ75OK3GziZ9k9sU2GMjxinXt5Q3jt0l5Iw3DhIoR0JuPCOsJgGZuQ4eXtqiZQvh41t0aVl3KYDxPoG0Z-_FYdoqU8f/s1600/Photo+Aug+31,+11+58+28+AM.jpg" height="150" width="200" /></a></div>
When I started working at Beer Bar North Island in 2013, just about everything around me was new. I slowly learned the ropes of pouring beer, cleaning lines, taking orders, moving customers in/out/around, and keeping the bar stocked with various supplies. On top of that I started learning how to keep track of daily sales totals and other such work.<br />
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But the hardest thing for me is the talking. I like talking with people, be it in English or Japanese, but doing the keep-the-counter-lively thing does not come naturally to me, especially in Japanese. It's easy to talk with regulars, or when the customer starts up the conversation, but I always find it tough to jump in when I'm just not sure he/she wants to talk. But part of the job is at least making some connection. <i>First time here? Drink craft beer often? Live here in Sapporo? On your way home from work?</i> The goal, other than simply being a pleasant person and host, is to get
customers talking to each other. That way when I'm called away to take
an order upstairs or I'm too busy washing glasses, the counter remains
"active." I've gotten a little better at all this, I think. Grab a beer and have a chat, man.<br />
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<h3>
Tank Man</h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSQrcu97_kTT5h7061T3N8940m2sUu04Qzlo73mBb2m9pvZwi299v1fXVq16GB3OG3w5Ny_n4bXQRVqyEdqJSW1v1ka7LjQRRjEwTK42P1uJCMSjZd6Q9tZ9qWfucMUv4y11Jh7KRxIsz/s1600/Photo+Aug+14,+11+39+18+AM.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSQrcu97_kTT5h7061T3N8940m2sUu04Qzlo73mBb2m9pvZwi299v1fXVq16GB3OG3w5Ny_n4bXQRVqyEdqJSW1v1ka7LjQRRjEwTK42P1uJCMSjZd6Q9tZ9qWfucMUv4y11Jh7KRxIsz/s1600/Photo+Aug+14,+11+39+18+AM.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's one of the new 2k<br />
tanks (we got four of them!) <br />
These ones feature semi-auto <br />
cleaning so you don't have <br />
to go inside. </td></tr>
</tbody></table>
A couple times last year, I was asked to help out at the brewery in the afternoon while still working the bar at night. It was a another round of new experiences, mostly doing some keg-filling and cleaning. Recently, I've been working at the brewery a few times a week, with a slowly expanding portfolio of things I know how to do. New additions this year include cleaning tanks — some older ones which you have to go inside to properly clean. I had to rediscover some muscle groups, but I can now dip in and climb out of your average 1000-liter fermentation tank. <br />
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This year the brewery added four new 2000-liter tanks (shown at right), adding to our capacity (but also adding to the amount of work that needs to be done). With the increased demand and the departure of one staff member, a full time job opened up in the brewery, and I jumped at the chance. The plan is for me to shift to the brewery as a main post, with a couple of shifts at the bar per week. We're working on hiring a new bar staffer — once everything is in place the transition will begin.<br />
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<h3>
Diaper Man</h3>
Amid the double shifts of late, my wife Satoko was pretty pregnant. Our son Eugene (in Japanese kanji: 悠仁 ) was born on August 11th. So far, he shows little interest in beer, but he's doing well and he's obviously adorable, baby-wise. His arrival was part of the reason I wanted to move to a day shift, so I'm glad things are settling into place!<br />
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Here he is!<br />
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Beer Bar takes a week off </h3>
The beer bar will be closed this week from Thursday the 18th until the following Thursday, the 25th, as our staff (and a lot of our product) will be dispatched to Saitama for the Keyaki beer festival. <br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3266527149281828720.post-30131063931750059342013-07-17T18:34:00.000+09:002013-07-17T18:37:56.588+09:00Enter the Beer ForestFestivals featuring a wide range of Japanese craft beers have been going on in Japan for a number of years now, and from the sounds of things at North Island, they seem to be growing and attracting more and more fans. In Hokkaido, similar events have so far been absent. Caveats include the Bare Bear Beer Festival to be held this August at Sapporo's International School gym (mostly imports) and the Hakodate beer fest which this year takes place on 8/31 and 9/1.<br />
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But now the time has come for a Sapporo event featuring Japanese craft (and of course some imports). The event is set for October 14th, a Monday and a national holiday. A group including North Island, Kalahana, Higurashi, Maltheads, and others just settled on a name last night. Here it is: <b>Sapporo Craft Beer Forest 2013</b> --- or perhaps SCBF2013 for short. The forest part comes from the planned venue, namely the Bankei ski area not far from downtown Sapporo, which in the late summer is not yet snowy and surely not so hot. Details are forthcoming, but I'll definitely keep the internets posted via Twitter and this blog in English.<br />
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So mark your calendars, book your LCC flights, and join us in the forest for what I can only imagine will be a great party.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-87512552821186590782013-07-12T15:01:00.002+09:002013-07-12T15:01:58.345+09:00Beer Bar North Island turns 4 years old<div class="separator" style="clear: both; text-align: center;">
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July 11th marked 4 years since Beer Bar North Island opened in central Sapporo. I was still living in Mie of course, but the staff and many of our regular customers have been there since the beginning. Many were already North Island fans when they had their small brewery and beer hall in Sapporo's Kita Ward, a spot that closed when the brewery moved to Ebetsu.<br />
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On Sunday, July 14th (2pm - 10pm), the bar is hosting a small event to celebrate the milestone. Called the 4周年ぷち感謝祭 (4-shūnen puchi kansha-sai) ((4-year anniversary small party of thanks, roughly)), two special beers and some guest beers join North Island's regular lineup. A limited release made specifically to mark this event is the American Smoke Ale. A second special beer is the RyIN' Devil IPA made at North Island to celebrate the 2-year anniversary of Tokyo's Devil Craft. Two guest beers each will come from Shiga Kogen and Minoh.<br />
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For more details (in Japanese), visit North Island's <a href="http://tedubaku.blog51.fc2.com/" target="_blank">official blog</a>. <br />
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<span style="color: #3300ff;"><span style="color: #cc0000;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-63188217704214893382013-05-19T16:36:00.001+09:002013-05-19T16:50:45.465+09:00No more beer to sell? North Island gets creative at Keyaki Just to keep all of this logged in memory, here is the progression at North Island Beer's booth at the Keyaki festival:<br />
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The beer ran out this afternoon, leaving only jingisukan for sale. That soon ran out too. After a short period of <strike>radio</strike> Twitter silence, this came up:<br />
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【朗報?】北島炒め(野菜炒め)、始めました!<a href="https://twitter.com/search/%23beerkeyaki">#beerkeyaki</a> <a href="http://t.co/cu6qVtOVWT" title="http://twitter.com/seckey1969/status/336008245149827072/photo/1">twitter.com/seckey1969/sta…</a><br />
— セッキー (@seckey1969) <a href="https://twitter.com/seckey1969/status/336008245149827072">May 19, 2013</a></blockquote>
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大好評〜?<a href="https://twitter.com/search/%23beerkeyaki">#beerkeyaki</a> <a href="http://t.co/Imzkdh0hY9" title="http://twitter.com/seckey1969/status/336013045639811073/photo/1">twitter.com/seckey1969/sta…</a><br />
— セッキー (@seckey1969) <a href="https://twitter.com/seckey1969/status/336013045639811073">May 19, 2013</a></blockquote>
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The vegetable stir-fry (100 percent vegetables!) later ran out as well, leaving only ...<br />
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【朗報2】キャベツの販売始めました!(千葉県産) <a href="http://t.co/lGPU66kn7X" title="http://twitter.com/seckey1969/status/336020594443317249/photo/1">twitter.com/seckey1969/sta…</a><br />
— セッキー (@seckey1969) <a href="https://twitter.com/seckey1969/status/336020594443317249">May 19, 2013</a></blockquote>
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キャベツ100円だよ~ <a href="http://t.co/uaQZ5nGQ1Z" title="http://twitter.com/NORTHISLAND22/status/336020030204563456/photo/1">twitter.com/NORTHISLAND22/…</a><br />
— ノースアイランドビール22 (@NORTHISLAND22) <a href="https://twitter.com/NORTHISLAND22/status/336020030204563456">May 19, 2013</a></blockquote>
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キャベツ100円だよ~~~ってば! <a href="http://t.co/JU8SUg7Fjd" title="http://twitter.com/NORTHISLAND22/status/336020433574952961/photo/1">twitter.com/NORTHISLAND22/…</a><br />
— ノースアイランドビール22 (@NORTHISLAND22) <a href="https://twitter.com/NORTHISLAND22/status/336020433574952961">May 19, 2013</a></blockquote>
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Urgent update (4:50 pm)<br />
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【朗報3】今ならうちのコースター付き! <a href="http://t.co/JUnAA5x2gV" title="http://twitter.com/seckey1969/status/336025628761534464/photo/1">twitter.com/seckey1969/sta…</a><br />
— セッキー (@seckey1969) <a href="https://twitter.com/seckey1969/status/336025628761534464">May 19, 2013</a></blockquote>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3266527149281828720.post-3196646247991372992013-05-19T14:39:00.001+09:002013-05-19T15:45:39.014+09:00Sapporo goes dark, but there's still enough booze to go around<blockquote class="twitter-tweet">
5月19日20日21日けやきビアフェスのためお休みでーす!<br />
— Daisuke&Kana (@kalahana7) <a href="https://twitter.com/kalahana7/status/335873019610296320">May 18, 2013</a></blockquote>
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Today is the last day of the Keyaki Hiroba spring beer festival in Saitama, where North Island Beer's brewmaster and our bar's chef have been dispatched all week, resulting in a temporary closure of said bar until Tuesday. <br />
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What's more, today the two main craft beer bars in town serving a mix of Japanese and imported options are also closed. Kalahana's Kana and Daisuke headed for the festival's last day today, and I can only presume Higurashi's 2-day closure is related. Higurashi is closed today and tomorrow while Kalahana is closed through Tuesday. <br />
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That means beer hunters in Sapporo can head for an early pint at Adanonki, stop in for German style enjoyment at Leibspeise, or peruse Pred's lineup at Mugishutei. Further, you can go Belgian at Paul's Cafe. Elsewhere, across from Kalahana is Kopitiam, the Singaporean style restaurant that now stocks bottles of Brew Dog's Punk and Hardcore IPAs.<br />
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I guess there's still more than enough booze in town. It would just be a bad day for a craft beer super fan to come to town hoping to check out all the spots. <br />
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But come Tuesday/Wednesday, Beer Bar North Island, Kalahana, and Higurashi should be back to normal operations. <br />
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Meanwhile, at Keyaki, North Island ran out of beer and jingisukan today.<br />
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<blockquote class="twitter-tweet">
【朗報?】北島炒め(野菜炒め)、始めました!<a href="https://twitter.com/search/%23beerkeyaki">#beerkeyaki</a> <a href="http://t.co/cu6qVtOVWT" title="http://twitter.com/seckey1969/status/336008245149827072/photo/1">twitter.com/seckey1969/sta…</a><br />
— セッキー (@seckey1969) <a href="https://twitter.com/seckey1969/status/336008245149827072">May 19, 2013</a></blockquote>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-33312125303549403892013-05-13T20:18:00.001+09:002013-05-13T20:19:44.871+09:00Moving Behind the Bar<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeIbeFkaDXoJ7vZmupsaeV41JWd6mQ23WIr-e-qcnOPIz9DaSKzOlvRE0QUPfwgy8Zl-7jsLK1Ls5Lw4cjhSSa0hsELoKsx-yQ3tosa9ragN6Yr0AOT6EsETc0ZwbZDbVUNJBfxjnnGfn/s1600/beerbar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeIbeFkaDXoJ7vZmupsaeV41JWd6mQ23WIr-e-qcnOPIz9DaSKzOlvRE0QUPfwgy8Zl-7jsLK1Ls5Lw4cjhSSa0hsELoKsx-yQ3tosa9ragN6Yr0AOT6EsETc0ZwbZDbVUNJBfxjnnGfn/s400/beerbar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On a recent Monday, Beer Bar North Island was closed, but the staff held a barbecue with regular customers and an after party at the bar. </td></tr>
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Not long ago I was scanning Twitter and I stopped on a post by the brewmaster of North Island Beer. The company was hiring for position in their bar. Interesting, I thought. That could be fun. I looked further into it, had a couple of interviews, and now I'm about two weeks into a training period. If all goes well, I'll end up a full time employee of North Island Beer, working mostly in the bar but occasionally in other areas. I've already had a hand in helping name an upcoming seasonal beer.<br />
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I never thought I wanted to work in a bar, but the idea of working for a craft beer company (and one that makes good beer) was appealing. Down the road, I hope to be involved in helping the company find new fans, expand to new markets, and keep making great beer. For more on North Island Beer, see the new section of links in the sidebar. <br />
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Here on the blog, there may be a surge in North Island related content, but I'll try to keep up to date with other breweries in Hokkaido and the general goings on in Japan as well. On Twitter, I changed my account name to <a href="http://www.twitter.com/northislanddan" target="_blank">@NorthIslandDan</a> to reflect my new job. That feed will be a source of information in English (and sometimes Japanese too) on North Island Beer, including what's on tap at the bar, upcoming seasonals, and other news. <br />
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Having never worked in a bar of any kind, I'm picking up the skills little by little. Pouring beers and delivering them to happy customers is a lot of fun, but memorizing the menu, performing customer service in Japanese, and certain other tasks are still ... under development, if you will.<br />
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Until August, I'll be at the bar nearly every day, but in many cases I won't start until mid-way through the night as I wind down my schedule at my current job. After August, I should be there just about every day (the bar is closed on Mondays). If you're in town, come by and try some good beer.<br />
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As a side note, I'll continue as editor of <a href="http://www.hokkaidoexplorer.com/" target="_blank">Hokkaido Explorer</a>, the online magazine I helped start with my current company. I'll focus on that in the afternoons, head to the bar at night, and sleep in the morning (roughly). <br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3266527149281828720.post-10114025117084091222013-04-02T23:06:00.000+09:002013-04-02T23:06:02.916+09:00An update from Sapporo, where we've still got snow<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoeFckJgISJsH57XTbX7VqKXKjhNo_dz2QW-vckZrVjQ1UXWeNjHdRxRSUUIrQZKNR3NhXrdk2czQHi3CVujD_Z3372XhjiCVbTpoEKNopJ3KLEgRwyC5SLIri02i7MhXm4MKIva8PIMw/s1600/kalahana.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoeFckJgISJsH57XTbX7VqKXKjhNo_dz2QW-vckZrVjQ1UXWeNjHdRxRSUUIrQZKNR3NhXrdk2czQHi3CVujD_Z3372XhjiCVbTpoEKNopJ3KLEgRwyC5SLIri02i7MhXm4MKIva8PIMw/s400/kalahana.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fuzzy memories of this late night at Kalahana </td></tr>
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Oh, April, is it? Well then. All is well in Sapporo, where spring has come in earnest. What that means here is that the piles of snow on the side of the road are getting smaller, the women all wear tall rubber boots, and the men all have wet pant-bottoms, a condition that isn't as vulgar as it sounds. <br />
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Over at Hokkaido Explorer, a new online magazine for Hokkaido which I helped launch and act as editor for, I posted an <a href="http://www.hokkaidoexplorer.com/2013/02/sapporos-adanonki-brings-together-craft-beer-and-used-books/" target="_blank">article not long ago about Adanonki</a>, the low key used book/magazine store which also serves craft beer. The news hook for the article was the shop's expansion into the space next door, opening up more room for a couple of tables near the bar counter. <br />
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Besides that, I've made some visits to Mugishutei, Higurashi, Kalahana, and Beer Bar North Island, mostly when old friends from Ise are in town and I can play booze-guide to the city. I'm sketching out plans for a nice big feature about craft beer in Sapporo and/or Hokkaido to go up on Hokkaido Explorer, but don't expect anything official for a while. I'd love to get that kind of special content, along with other guide articles and features, in a printed special edition some day down the road.<br />
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Then you can come up to Sapporo, have a seat at Adanonki, page through the Hokkaido Explorer printed edition, and plan the craft beer crawl you'll set out on that night.<br />
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Hope all is well in your city or town, and look out for a report from Mie after Golden Week, a possible report from Oregon this summer, and who knows what else in between.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-60517041619810918432012-12-11T00:57:00.002+09:002012-12-11T01:00:27.114+09:00West of the tower, south of the park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aCX7VhCsJPko1E8Qow77J2m2M-tkd69zWoka9guoyQJKr6C-E_mZhMKoivrrCyKnpoJa3sZvWainv93MzGYBEI68tID_ogZBbVtcdUfER8rLmME0a3u1_o-dxRQwXgMuwMb_5058FkAb/s1600/photo+1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aCX7VhCsJPko1E8Qow77J2m2M-tkd69zWoka9guoyQJKr6C-E_mZhMKoivrrCyKnpoJa3sZvWainv93MzGYBEI68tID_ogZBbVtcdUfER8rLmME0a3u1_o-dxRQwXgMuwMb_5058FkAb/s400/photo+1.JPG" width="400" /></a></div>
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After hearing two weeks ago about a liquor store in Susukino (the nightlife area of Sapporo) that stocks some imported craft beer, I remembered the name of the place but not the address the next morning. Tonight, I stumbled across Momoya and left with some cans of Caldera beer (from Ashland, Oregon).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZwgM-uUmHtpyTK5yZdTY75BJwoe844g_-mr1tN9qehzaSAi-ymd14EdWudlPjtMqyGw6AC2ywkMRJ7ErTgD39KIu1943rQC0FcpHWK_Olg3i0TuCYbM1NG_ksZl5UbhxqkL4tt2SZrkI/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZwgM-uUmHtpyTK5yZdTY75BJwoe844g_-mr1tN9qehzaSAi-ymd14EdWudlPjtMqyGw6AC2ywkMRJ7ErTgD39KIu1943rQC0FcpHWK_Olg3i0TuCYbM1NG_ksZl5UbhxqkL4tt2SZrkI/s400/photo+2.JPG" width="400" /></a></div>
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From Caldera, I went for the IPA and the Amber Ale. To mix things up, I grabbed a Modus Hoperandi IPA from Ska Brewing, which I had never tried (until moments go / it is good). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0YbkPFWCjVWCkA3ggeL4WG5FLrh8IZSYbFZRKoZNVnY7fPeK7DZs_UR9YlnWMUEek4-Hb5TErXnUvU1qdwB03cZrfxnogC3XYB1wJzUiPYLcOyRDoKeJ99YTRh33-kw6N4x-2C8yrS-0/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0YbkPFWCjVWCkA3ggeL4WG5FLrh8IZSYbFZRKoZNVnY7fPeK7DZs_UR9YlnWMUEek4-Hb5TErXnUvU1qdwB03cZrfxnogC3XYB1wJzUiPYLcOyRDoKeJ99YTRh33-kw6N4x-2C8yrS-0/s400/photo+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The S is missing</td></tr>
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It's nice to find a liquor store in town that stocks some variety. They don't carry in Japanese craft beer, but I'll be glad to stop in once in while to pick up something from the states (even if it's more of what I grabbed tonight). </div>
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Momoya is at the corner of Minami 5 and West 5. Wait! Fortunately you don't need any map software to find places in Sapporo. You just need these two numbers (I'm talking only in the downtown area of course). Minami means south, so Minami 5 means 5 blocks south of Odori Park, the several-blocks-long park that spans a huge east-west chunk of the city center. Nishi means west, and the count starts from the brightly lit TV tower at the west end of the park. So Minami 5 Nishi 5 means five blocks west of the TV tower and five blocks south of Odori Park. Trust me, it's easy once you get to know the place a bit.<br />
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What makes this night even better was that I was on the way home from Higurashi, the only other craft beer bar in town that I'd yet to visit. More on that in another post.<br />
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See you at 5-5!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-4342719697380913552012-12-03T00:02:00.000+09:002012-12-03T00:03:45.909+09:00Survey, nap, then shovel <div class="separator" style="clear: both; text-align: center;">
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I spent Saturday afternoon at work, occupied enough that I didn't notice the progression from light flurries to powder snow falling on Sapporo. In those few hours, the landscape had gone from patches of icy remains to a soft white blanket. On the (extremely) short walk to the subway station, I almost took a dive into the pavement and could have had a look at just how powdery this stuff was. The snow kept on falling after I got home and resumed my hourly trips to the window to observe the snowfall situation (see previous post).<br />
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Sunday morning brought the first official snow-shoveling session of the season. That is, for most of the neighbors. I put on my coat, stepped outside, and saw just about every neighbor in full shoveling mode. Recalling my mantra that nine's a crowd, I did a U-Turn and went back to bed. At about 2 in the afternoon I did my duty. I started by sweeping the accumulated snow off the top of the car. Then it's shovel-load by shove-load to the sidewalk across the street, the designated spot for residents of our apartment building. </div>
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Later, on a trip to the grocery store (where my cart of beer and mayonnaise drew a few glances), I saw the mounds of snow in parking lots, which tractors cleared as I slept (photo above [of the snow, not of me sleeping]). So that's phase one of my adjustment to life in the Snow Country (not to be dramatic). As for the beer, it was a combination of Yona Yona ale and the big bottles of Sapporo, the latter thanks to some gift certificates from my wife's grandmother back in Mie. She also sent mikan. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-40849083204211233002012-11-26T15:33:00.000+09:002012-11-26T15:36:00.196+09:00The snow isn't falling Just about every night since the first snowfall this month, I walk over to the front window once or twice an hour to see if it's snowing. Often I can only make it out in the glow of the streetlight, so my eyes shoot there involuntarily. After establishing this habit, even in the daylight hours I look first at the streetlight. Nope, still not snowing.<br />
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I'm adjusting to life in Hokkaido, and thanks to a late-start to the snowy season we're still easing into it here. We've had a few bouts of snowfall but nothing substantial. And now the rain. Tomorrow the temperatures are set to drop and snow is forecast most days this week. The shared apartment shovel is on standby, my knit cap collection has been boosted, my light summer shoes have been traded in for a pair with traction. </div>
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You may have picked up on my snow obsession. I can't seem to shake it. A colleague who has been here for five years says he too used to like the snow, but now he's over it. Will that happen to me as well? It's possible. But this being my first real winter (Oregon's occasional winter blasts notwithstanding), I reserve the right to be excited. I don't know what exactly excites me about it, but I'll try to figure that out in another post. </div>
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As for beer, I've been enjoying the occasional visit to Adanonki, the used-book-store-craft-beer-bar in the city center. Two taps bring in a rotating selection, usually with two offerings from the same brewery. If the taps don't suit your fancy, a selection of bottles is available as well. </div>
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I've also made a few solo trips to Kalahana, the cider and craft beer bar in the Tanuki Koji shopping arcade. There's always something interesting on the menu, and occasionally I find something from Mie's Ise Kadoya, somewhat easing my waxing sense of nostalgia for Biyagura and their nomihoudai. </div>
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Closer to home, the Seiyu grocery store not far down the road has recently been stocking Yona Yona for about 250 yen per can. Great price for a nice every day beer. I'd like to branch out and find some more bottle/can options for home. I recently heard of a liquor shop in Susukino that might have what I desire. </div>
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So that's my update. And in case you're wondering, despite all my efforts, it's still not snowing. </div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3266527149281828720.post-475511214356114602012-09-12T23:07:00.000+09:002012-09-12T23:09:27.884+09:00A detailed report on Sapporo's craft beer scene (is not found in this post) <div>
I've officially been living in Sapporo for one month, but I feel like I've hardly explored the city. This is in part because I feel no sense of rush now that I live here — everything can wait, dammit! This attitude is not sustainable, however, in the long term. Another reason is budget. Moving is expensive, I don't work many hours so far, and doing beer-related things generally costs money. I do expect to eventually check out more of the craft beer establishments in the city, including a bar in a nearby neighborhood that allegedly serves Yona Yona Real Ale. </div>
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I did recently get in to Adanonki, a used book store / craft beer bar which isn't far from where I work. I went along with a colleague who has lived in Sapporo for many years but hadn't heard of the place. We were both somewhat giddy with hops after trying a Mikkeller Koppi Coffee IPA (also, perhaps, we were giddy with booze). </div>
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Elsewhere, after being alerted via the Japan Beer Times Twitter account that certain Lawson's would be stocking Yona Yona Ale, I scouted my neighborhood locations, only to be disappointed. But it seems that the closer you get to the city center, the better chance you have of finding a participating Lawson. I am, in fact, consuming a Lawsonated ale right now. Here she is: </div>
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Stay tuned as I hopefully ventur further in the craft beer scene here in Sapporo and beyond. </div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3266527149281828720.post-18870716005293593752012-07-30T22:34:00.001+09:002012-07-30T22:46:55.791+09:00Ajen Birmingham on Kansai's craft beer scene<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px;">Ajen Birmingham, who was the opening character in my Kansai craft beer article in July's Kansai Scene, had a lot more to say than could fit in the finished product. The excerpts below come from an e-mail interview which took place in June. </span><br />
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<i><b>His first impressions of Kamikaze and Craft Beer Base and their impact on the scene</b></i></div>
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My impression of Kamikaze is that it is going to be very successful in their current location. Conveniently located right on Naniwa street, 2 minutes from Nishiohashi station, they will be able to expose a lot of new people to craft beer in Osaka city.<br />
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They have a welcoming, cozy atmosphere and kind staff that knows beer. With 23 taps they are able to carry some of the best Japanese craft beer. I haven't seen any foreign beer on tap yet though. Decent menu as well.</div>
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Craft Beer Base is mainly a bottle shop, but their 4 taps are not to be ignored. CBB's taps rotate the best Japanese, American, Belgian and other world beers at very reasonable prices. If you decide that you want to explore a bit more beyond the 4 taps, there is a beer cellar storing 250 varieties of bottle conditioned beers at perfect temp. Their glassware is extensive, so no mater what beer strikes your fancy from the cellar they will have the perfect glass to match it. Food is light and modest but not without its charm. Most of the food pairs well with beer. They also hold tasting events and beer schools for the uninitiated. </div>
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There are still a lot of people that think all beer is lager and that anything with a darker hue than Asahi Super Dry is like backpacking through Russia- dangerous, overpriced and filled with regret. These are just the people that Kamikaze and CBB are going after. </div>
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Its going to take time to expose the general population to craft beer but I think CBB and Kamikaze are the first steps in that direction. </div>
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<i><b>On his background and how he got into craft beer in Japan </b></i></div>
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Im from Minnesota. Im 31 years old. I arrived in Tokyo in about 2004 - It was the same day as Matsui arrived in the states. I always say America and Japan did a little ぶつぶつこなん that year! </div>
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I was lucky enough to grow up in the midwest where we take beer and dairy products pretty seriously. The dairy aisle and beer aisle in most super markets are about the same size. I grew up drinking craft beer.</div>
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When I first came to Japan I tried all the beer that there was at the supermarket and convenient stores and couldn't understand why it was all lager; this was before the Japanese macro breweries came up with, 'black beer'. I thought at first it was a regional thing so I started looking in other regions; but still, only lager.</div>
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It wasn't until I came to Osaka that I found Craft Beer Works in Fukai. That was Eni Bru owner, Nishio-san's first craft beer place. He had just bought Eni Bru and was running them at the same time. About 6 months later he closed Craft Beer Works and focused on Eni Bru. Eni Bru was only a 3 min bike ride from where I lived. So, needless to say, I have since put his children through college!</div>
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<i><b>On his hopes for the craft beer scene in Japan</b></i></div>
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My hope for the Kansai craft beer scene? First is the beer tax. The reason why beer is so expensive in this country is the tax. Japan pays the fourth highest beer tax in the world and the quality is nominal at best. The tax laws need to be revised.</div>
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Second, one thing about Kansai people is that they are very finicky about price and quality so I think it strange that when most people find themselves in a situation where they are going to buy wine or beer they make a selection based on price. Only thing is, they are for different reasons. Wine- people will consider their budget, and select the highest priced wine that falls within their budget because they think they are paying for quality. Beer- people will look at the price and alcohol content. </div>
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In the case of wine people are going for quality and experience, but with beer people are going for price only- the drinking experience isn't factored in when they choose, mostly likely because there is only 'Nama' as the main choice in 99% of the shops here. </div>
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Currently, the beer taps are dominated by a few major industrial beer manufacturers who don’t put out much in way of diversity. As I mentioned, 99 percent of what is on the market here in Japan are lagers. Lagers are great, and they do have their place, but like everything else in life, moderation and diversity are key. In a country where variety is taken just as seriously as the quality it produces, I find nothing more un-Japanese than not being asked what kind of beer I want to drink with my meal. When people go into a sushi restaurant, they would never accept only one style of sushi; so why do they accept it when it comes to beer? </div>
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One reason is experience. Sushi has been a part of the Japanese diet for a time long enough that most people have come into contact with so many different kinds of sushi that they can differentiate good sushi from bad sushi; cheap sushi from high-end sushi. </div>
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In the end, appreciation for quality is honed by experience.</div>
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So, my hope is that people in Kansai will become more experienced on quality in relation to price so they can make better judgments calls when they are spending their money. </div>
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Also, I would like to see more beer on the menu at restaurants here. Most people don't have my experience with wine, but most restaurants have an extensive wine selection. I would like to see more places stop relying on macro breweries to define beer for them, and instead invest a little time and experience into beer. Craftsmanship and quality are in the Japanese's blood, thats why, if its done right, craft beer can't go wrong in Japan. </div>
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<i><b>On his plans for the future </b></i></div>
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My hope is to open my own tap room spring of next year in Namba / Shinsaibashi. I would like to offer American, Japanese and other great world beers on tap and bottle at reasonable prices; served correctly. Atmosphere will be American, but defiantly carter to Japanese proclivities. </div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-60869197907347232912012-07-20T14:05:00.003+09:002012-07-20T14:05:59.229+09:00Craft Beer Japan iPhone app from the Japan Beer Times<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">Those following the Japan Beer Times in print, online, or on Twitter have probably heard about their new iPhone app, called "Craft Beer Japan," which is a bilingual guide to where to find craft beer across Japan. I'm not sure when exactly it hit the Apple Store, but I saw someone post about it and immediately installed in on my phone. </span></div>
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My quick take is that it's a great platform that will continue updating as new information becomes available. If I visit a big city that I know has a few craft beer places, I know I can use this app to guide me. Further, bars can add their own specials to the app through a chalkboard-like feature. After a quick scan of Sapporo's entries, I saw the Beer Inn Mugishutei will waive their normal cover charge if you show the app. </div>
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Meanwhile, we can expect additional features to be added as time goes by. Craft Beer Japan is certainly worth the few dollars it sells for. Check out the Japan Beer Times app page <a href="http://japanbeertimes.com/craftbeerjapan/">here.</a> </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3266527149281828720.post-71228837752561020932012-07-18T22:33:00.002+09:002012-07-18T22:36:21.557+09:00Kansai Special Part 1: Baird Brewing's John ChesenAs part of my work on the <a href="http://www.kansaiscene.com/index.php?option=com_content&view=article&id=2010&Itemid=1529">article</a> in this month's Kansai Scene magazine about the craft beer scene in the region, I did an email interview with Baird Brewing managing partner John Chesen. Before we get to the interview itself, meet John, in his own words: <br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Bryan and I were classmates in grad school (1993-95 at the Johns Hopkins University School of Advanced International Studies in Washington, DC) and I was his first investor when he started Baird Brewing Company in 2000. I joined the company in July 2010, having spent most of my career in satellite telecommunications and in manufacturing.</span></blockquote>
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Now on the main interview, a small portion of which was included in the article. Keep in mind that this interview was conducted in April 2012, and obviously some of the discussion is about events which have already taken place. <br />
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<i><span style="font-family: 'Times New Roman'; font-size: 12pt;"><b>Can you
tell me about Baird's background up until now in the Kansai region? <o:p></o:p></b></span></i></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Arguably
the seed for Baird Brewing Company was planted in the Kansai region. Bryan Baird spent is first three years in
Japan in Izumisano, South Osaka, after graduating from Williams College in
1989. It was in Izumisano that he first
fell in love with Japan, in particular its dining and drinking culture.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Fast
forwarding to the present we’ve got a strong and growing number of retail
partners in the Kansai region. In Osaka,
these include two beer bars, Qbrick and Eni-Bru, and a superb bottle shop,
Asahiya. Recently Café Absinthe has
become a Baird customer.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">In
Nishinomiya, Beer Café Barley, which opens every day (except Tuesdays) at 1:00
PM, is a long-time Baird supporter. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Kyoto,
too, is home to some wonderful craft beer bars that always have Baird on tap:
Tadg’s, Beer Café Bakujun, and Beer Friends. Third-generation Kyoto noodle shop Omen serves Baird beer at each of its
three locations, and Baird bottles are always available to take home from <i>sakeya </i>Yamaoka Saketen.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Last
year in July we participated in the Japan Craft Beer Festival in Osaka. It was a lot of fun, so we’re looking forward
to being there again this year. Next
month, on May 13<sup>th</sup>, we’ll participate in the Kyoto Ji-Biiru
Matsuri. In addition, Osaka-based craft
beer enthusiast and entrepreneur Ajen Birmingham has organized a couple events
featuring Baird beer in the last several months. His next event, called Beer Base Live, will
take place on September 22<sup>nd</sup> in Umeda. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;"><b><i>What plans, if any, does Baird Brewing have
to expand its presence in the Kansai region? <o:p></o:p></i></b></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">We
currently own and operate four Taproom-restaurants. The original one is in Numazu (Shizuoka Prefecture),
where our brewery is located. There are
two Baird Taprooms in Tokyo (Nakameguro and Harajuku) and one, at Bashamichi,
in Yokohama. We would love to have a
Taproom in Kansai! Before we can embark
on new Taprooms, though, we need to build a new brewery. All of our current resources – human and
financial – will be focused on that project for the next year to eighteen
months. Our new brewery should expand
our capacity by a factor of five, so once it’s operational we’ll be looking for
thirsty folks in Kansai with whom to enjoy a pint or two.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">While
planning and analysis are important, serendipity also plays a big role in
Taproom planning. We tend to move quickly
when the stars align around city, neighborhood, people/partners, and food
concept. A good example is our
Bashamichi Taproom in Yokohama, which opened in January of last year. In the space of about ten days we decided on
Yokohama; hired an accomplished and passionate practitioner of Texas-style
barbeque, Chuck Morrow, to be our pitmaster/tencho; and found a amazing three-storey
building in the bustling nightlife district of Bashamichi. The Taproom opened for business three months
later. We’ve got a hunch that a similar
alignment of the stars will happen before too long in one or more cities in
Kansai.<o:p></o:p></span></div>
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<b><i>What do you think overall about the growing scene in Osaka? </i></b><br />
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">We’re
thrilled about the recent growth in interest in craft beer in Osaka. Minoh Brewing and Isekadoya Brewing are
playing catalytic roles, as are the pioneering Kansai craft beer bars and
retailers mentioned earlier. This energy,
investment and passion notwithstanding, we think the Kansai region is
significantly underserved relative to actual and potential demand for craft
beer, and that tremendous<b><i> </i></b>room for expansion exists.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">On a
more sober note, sustainable growth in craft beer in Kansai and elsewhere in Japan,
and the substantially greater retail investment required to support it, depend on
the there being more good Japanese craft beer and significantly greater
consistency in terms of product quality. Far too many Japanese craft beers are good to excellent one time and
mediocre to horrid when one drinks a beer from the next batch two weeks later. Operational inconsistency is the kiss of
death for any company or industry, especially those that manufacture food or
beverage products. Unless brewery
processes for controlling quality, (particularly on the “cold” side of the
house where fermentation and packaging take place) are more rigorously
understood and implemented, the current Japan craft beer boomlet risks losing
momentum, just as the first, late-90s one did, as initial consumer excitement
is overwhelmed by inconsistent, occasionally awful beer.<o:p></o:p></span></div>
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<b><i><span style="font-family: 'Times New Roman'; font-size: 12pt;">How
might the growing Osaka scene compare with the Tokyo/Yokohama scene? <o:p></o:p></span></i></b></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Awareness
of and interest in craft beer started much earlier in the Tokyo/Yokohama region
than in Kansai, and the gap is growing. It
seems like a new craft beer bar opens every couple of weeks in the Kanto
region. Moreover, craft beer’s
penetration of the upscale dining market -- restaurants with a 10-page wine
list but a single (industrial lager) beer option -- is accelerating in Kanto,
albeit from a near-zero base. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Kansai,
though, is waking up, and we’re excited about some of the new projects now
under way. (Word has it that craft beer
entrepreneur Ai Tani is now building a new place near Umeda that will offer
draught beer on-premise and bottles for take-home. Ajen Birmingham is also rumored to be looking
start a place.)</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 12pt;"> </span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">It may only
be a matter of time before Kansai’s legendary zest for good living, no where
more in evidence than in its enjoyment of good food and drink, propels the
availability of craft beer in the region to the same, or higher, levels as
those in Kanto. We intend to play an active
role in realizing this potential.<o:p></o:p></span></div>
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<b><i><span style="font-family: 'Times New Roman'; font-size: 12pt;">What
are some of the biggest challenges facing the craft beer movement in
Japan? <o:p></o:p></span></i></b></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">The retail
revolution needed to introduce more people to craft beer in Japan is in its
infancy. More entrepreneurs are needed
to start craft beer bars and, even more important, to include craft beer in existing
and new restaurant formats, from fast casual to fine dining. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">In
addition, large beverage distribution intermediaries -- <i>tonya </i>and <i>gyomu oroshi</i> --
need to study the unique attributes and handling requirements of craft beer and
then make it more widely available in the marketplace. This part of the craft beer retail revolution
took decades to happen in the US market, but most of the AB-InBev and
Miller-Coors distributors in America now have specialty craft beer sales groups;
in fact, as sales of industrial lagers like Bud and Bud Lite continue to
stagnate or decline, craft beer is now the sole source of revenue growth and
profit growth for these distributors. The
craft segment is fast approaching 10% of the US beer market. We’re betting that the same thing can happen
in Japan.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Finally,
as previously mentioned, Japanese brewers of craft beer must make more good
beer and do so with greater consistency.
The “brew it and they’ll think it’s cool and drink it” phase of industry
development needs to wind down at a much faster pace. Japanese consumers are simply too sophisticated
and too discerning. Fortunately, there’s
more good beer this year than last year, and consistency of product quality is
improving. Japan is a country that
reveres craftsmanship as well as freshness, variety and character in food and
drink. We’re confident that these deeply
rooted cultural influences spell a bright future for Japanese craft beer.<o:p></o:p></span></div>
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<i><span style="font-family: 'Times New Roman'; font-size: 12pt;"><b>What
challenges might be unique to the Kansai area? <o:p></o:p></b></span></i></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">Kansai
may be more culturally conservative that Kanto and therefore more measured in
the pace with which it evaluates and embraces new ideas. It’s impossible to say if this is a factor in
the relatively late start and slow pace of the region’s embrace of craft
beer. It’s clear, though, that there’s
been awakening, and we’re delighted to be participating.<o:p></o:p></span></div>
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That's it for the interview. I'll soon post a couple more interviews that fall under this "Kansai Special" label. Thanks for reading! </div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3266527149281828720.post-86994091060195826232012-07-12T11:36:00.000+09:002012-07-12T11:42:35.869+09:00Moving NorthI last posted from the week of my wedding, way back in March. Life as a married person has been fairly smooth, though as opposed to "settling down" we are getting ready to change jobs and move very soon. While our plans are not totally decided, we are moving to Sapporo in Hokkaido.<br />
<br />
Of course, I will keep this blog going, and you'll probably notice a shift toward Hokkaido beers and the scene in Sapporo. On that topic, I just came back from a quick trip to Sapporo, and on this occasion I visited two craft beer establishments.<br />
<br />
One was Adanonki, a used book store that has two taps and a nice selection of bottles. The atmosphere is very laid back, the location is convenient, and the 11 Pale Ale from Akita's Aqula was fantastic.<br />
<br />
The second place, Kalahana, was (like Adanonki) featured in the Japan Beer Times <a href="http://japanbeertimes.com/2011/05/destination-sapporo/">Sapporo article</a> from May 2011. We were actually walking down the covered street it sits on with plans to dine elsewhere, but the gravitational force of craft beer pulled me in. My wife, despite not being a big fan of the average beer, enjoyed a cider, which Kalahana wisely features. The food was nice too. This time we opted for a Greek salad, chicken and chips, and onion rings. <span style="background-color: white;">Not long ago, on a previous visit to Hokkaido, I went to Otaru Beer's Leibspeise in Sapporo, an </span><a href="http://japantourist.jp/view/otaru-beer-s-leibspeise-in-sapporo" style="background-color: white;">experience</a><span style="background-color: white;"> I wrote about for JapanTourist. On the same trip, I also stopped in to Beer Bar North Island, where I enjoyed two seasonal IPAs. </span><br />
<br />
There are still other places to check out in Sapporo and further afield in Hokkaido, including one place in my likely-neighborhood-to-be that may have hand pump Yona Yona. Stand by or urgent updates on this topic.<br />
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<b>KANSAI SCENE </b></div>
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<a href="http://kansaiscene.com/images/cover/issue146-jul2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://kansaiscene.com/images/cover/issue146-jul2012.jpg" /></a></div>
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Meanwhile, I wrote an <a href="http://kansaiscene.com/index.php?option=com_content&view=article&id=2010:drink-146&catid=645:drink-146&Itemid=1529">article</a> that appears in this month's Kansai Scene magazine about the craft beer scene in the region. It doesn't go too deep into the details, but I hope it provides a nice overview. [Note: as of this writing, the photo that appears with the article on the website is clearly incorrect. You can see how the article was presented in the printed version by clicking on the page gallery.]<br />
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In doing interviews for that article, I ended up with a lot more information than could fit into the article. Over the next couple of weeks I will release some of that content. Stay tuned!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-18903934969708999792012-03-25T01:26:00.002+09:002012-03-25T01:28:07.308+09:00From Oregon, with beerI may have mentioned my fiancee once or twice on the blog, but indeed I am getting married very soon. To celebrate the occasion, my family is joining us in Japan, starting today with my brother and his wife and my mother and her husband. My brother Phil and his wife Julia are staying at my place, and they brought along many fine gifts, including these Oregon beers:<br />
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Although he was exhausted, my brother and I enjoyed a couple of these already, and it's nice to have a taste of home. Phil was wearing a matching sweatshirt:<br />
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I also got this T-shirt, which I'll proudly wear to an upcoming social function (not my wedding, though maybe the after party?):<br />
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Overall, I'm very happy to be with family. It's great that nice beer can be involved as well. I'll stop here, as I've got a long week ahead, and I still haven't finished buying beer for the after party.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3266527149281828720.post-79190223913319858772012-02-24T17:30:00.000+09:002012-02-24T17:30:05.093+09:00Strong Scotch: Ise Kadoya's Highland Ale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKB7tmxhFGPoy8w0xO_hCY1_dDQ-1pdEZavNAkO-hnfAMM-kfcYY6wRgNT8hYlHC6cEijGp4KpcHDas9FPM7b75u1DXiag8Y-ySIlnKCclgyoZhU6BF1age39OzHn_06ezTFjR0vDX8742/s1600/photo(11).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKB7tmxhFGPoy8w0xO_hCY1_dDQ-1pdEZavNAkO-hnfAMM-kfcYY6wRgNT8hYlHC6cEijGp4KpcHDas9FPM7b75u1DXiag8Y-ySIlnKCclgyoZhU6BF1age39OzHn_06ezTFjR0vDX8742/s400/photo(11).JPG" width="298" /></a></div>Allow me to introduce Ise Kadoya's Highland Ale, a sort-of strong Scotch Ale that boasts 40 IBU and 7 percent alcohol. This seasonal, brewed by Masaya Sakakibara (part of the brewing/buying team), offers a sweet punch with caramel malts, backed up by a bitter finish via magnum hops. Although I'd say this ale veers on the sweeter side of the pallet, it's a pleasant and powerful drink.<br />
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Brewer Sakakibara was most recently behind last year's Rye Zen. His newest offering is a much bolder choice that is among the taps at his weekends-only craft beer bar near Ise Station. That bar, called Twelve, is open Saturdays and occasionally Fridays. Follow him on <a href="https://twitter.com/#%21/freestylebeer">Twitter</a> for info on his bar. Feel free to contact me for directions or other info on beer in Ise. <br />
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Read about the Highland Ale (in Japanese) at Ise Kadoya's website <a href="http://www.biyagura.jp/event-highland.shtml">here</a>. <br />
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When I picked up the bottle today (900 yen) the staff reminded me of Biyagura's half-price beer days, which seem to fall twice a month on weekdays. The next one is February 28th. Check their homepage for updates each month, and you might catch a nice deal if you happen to be in town.<br />
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(I also picked up the newest Japan Beer Times, half of which I've already read online but it's so nice to have a print edition.) <br />
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Further, they always offer a two-hour all-you-can-drink for less than 2,000 yen on the regular menu.<br />
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Has anyone tried the Highland Ale out at the beer bars?<br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-57981214997547515452012-01-23T21:40:00.003+09:002012-01-23T21:47:00.417+09:00Ise Kadoya presents: the Nut's Brown Porter and the American Amber AleIt's January in Japan, and the chocolate islands have sprung up at shopping malls, setting off a two-month love roller coaster that begins on Valentine's Day. On February 14th, ladies are supposed to give the guys they have eyes on some chocolate, and in a Japan-created twist, men are to reciprocate a month later on "White Day" (if they feel the love). <br />
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Not to be left out of the fun, many brewers large and small come out with chocolate beers around this time of year. Last year, Ise Kadoya released its seasonal Nut's Brown Porter, a sweet but not over-the-top offering meant to be paired with chocolate rather than be a replacement for it.<br />
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Well, it's time get get Nut's (sic) again!<br />
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First of all, the Nut's Brown Porter is meant to be a special treat, coming in at 1,000 yen instead of the usual 900 yen for Ise Kadoya 500ml bottles. That extra 100 yen, perhaps, goes toward the packaging, which makes the beer a ready-made gift for beer-loving man-friends.<br />
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After the unwrapping (tip for guys: re-use the red ribbon on White Day!), the beer pours a deep amber with little to no head. First taste: It's sweet. Probably because I just finished a much more bitter beverage. Deeper into the tasting I started to enjoy it more, remembering what I liked last year. Sure, it's a bit sweet compared to my usual top choices, but it's a pretty decent sweet. <br />
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I don't have any chocolate in the house to test out the pairing capabilities, but to be honest, this beer is sweet enough as it is. Give it a try, I advise, at your neighborhood craft bar. <br />
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And now on to the bitter beer that made the Nut's Brown seem so darn sweet: Ise Kadoya's American Amber Ale. I believe this to be the first time I've tried this seasonal, which I haven't seen bottled since I've been paying attention. A search online shows a few reviews from a couple years back but nothing recent. Although there's a nice balance, hops dominate, bringing something akin to a darker pale ale back in Oregon. This beer was nice, especially as it warmed up and let out its flavor. I'll definitely aim to try it again. Maybe I can drop some hints to my special person ahead of Valentine's Day: Skip the Nut's Brown Porter, and aim for hops. <br />
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Behold: <br />
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Tomorrow me and the fiance are heading for Nagoya. Many things on the agenda but I'm sure I'll find room for some beer I can't find in Ise. Cheers!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3266527149281828720.post-84602426349119827882011-12-22T21:30:00.001+09:002011-12-22T21:30:27.111+09:00Ise Kadoya Weizen Bock (2011 edition)I'm home from my school's bounenkai (end-of-year-party / aka "forget the year party") and I'm sipping an Ise Kadoya Weizen Bock, a nice upgrade from the endless flow of Kirin lager supplied by the Ise City Hotel catering staff.<br />
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This is one of the styles I haven't had much experience with, but I'm enjoying the light character at the moment. That said, all I can think about is the Imperial Smoked Porter in the fridge. I haven't tried this one since the last release and I'm quite anxious to savor it.<br />
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Meanwhile, enjoy this photo of the 2011 Weizen Bock, compared with the previous model:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1o2nrxs3dXGWa9iux7eaJXGrYxn9idPqiqB_wffbxky84dCVN8sCEwMxFxD1jbMa_qXzM9AZrHuqqU7NJFkwZfZ0rEqKpN_MsgnpeRDZ-lMRjP6tHS1CpJ95k8fsf7ZdbdhenECyX-Uh/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1o2nrxs3dXGWa9iux7eaJXGrYxn9idPqiqB_wffbxky84dCVN8sCEwMxFxD1jbMa_qXzM9AZrHuqqU7NJFkwZfZ0rEqKpN_MsgnpeRDZ-lMRjP6tHS1CpJ95k8fsf7ZdbdhenECyX-Uh/s400/photo%25285%2529.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2011 edition</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtRCRizkfDQ2xpTja8qAwIgiq7etmTw6jaZTMrOt51T94HSZOyhikuts5BmkEJwCPvJxNwYLRSaVq1bsGemWdDDLzrShQo0pD8XiASbqDSigTktkccCFXLpEKkPmvPDjD24Wii9fR-UwF/s1600/isekadoyaWeizenBock.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtRCRizkfDQ2xpTja8qAwIgiq7etmTw6jaZTMrOt51T94HSZOyhikuts5BmkEJwCPvJxNwYLRSaVq1bsGemWdDDLzrShQo0pD8XiASbqDSigTktkccCFXLpEKkPmvPDjD24Wii9fR-UwF/s400/isekadoyaWeizenBock.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The slightly-more-Christmassy 2010 </td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3266527149281828720.post-47018278560670619122011-09-24T08:42:00.002+09:002011-09-24T08:46:38.033+09:00Beer number one, boat number eight ... or ... Day one in Hokkaido<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lDDqsPqFvAiuvWw9t13P8_I_yfjrwACn8VKTerBhBkhTymz4TdEfps2Lkp4bnjghoEgxCDKfewQ_OFQuGToXmtPcX5JW1Z3MImk9fJZluf9_VWSJ6CDCOvuvQ6SLn3klzTAtsZFLgyRz/s1600/hokkaidobeer.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hca="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lDDqsPqFvAiuvWw9t13P8_I_yfjrwACn8VKTerBhBkhTymz4TdEfps2Lkp4bnjghoEgxCDKfewQ_OFQuGToXmtPcX5JW1Z3MImk9fJZluf9_VWSJ6CDCOvuvQ6SLn3klzTAtsZFLgyRz/s200/hokkaidobeer.jpg" width="149" /></a>Good morning from Chitose, where I'll add this quick update before heading for Sapporo. Satoko's brother lives here, so he picked us up at the airport yesterday and took us around the area, starting at a salmon aquarium that offers look directly in to the Chitose river.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">At the many food stalls near the aquarium, I found what became my first craft beer of the trip, a pilsner from Hokkaido Beer Pirkawakka (Googled-found review<a href="http://www.studionewmedia.com/blog/2009/05/20/beer-is-good-hokkaido-beer-pirkawakka-pilsner-jibiiru/"> here</a>). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I washed down the beer with a salmon pizza, and after a pit stop for another quick bite to eat we headed for the hills. Satoko's brother, Kohei, drove us around all afternoon and evening. We thank him very much for spending his day off with us. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Our main stop of the afternoon was Shikotu Lake:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvg95yn8L0E989ZrFrhc-NuJjz0KEvjnp7-ASrKjMlkRh7VXuXSh-Gfs-Rk7pghFtybWwz-JZ4iL3AqCWoX7loMKvdOvBlPrdr27_hsxzy0EUA5kzB_TWTJCRFo1S6zK22CkEB1QmCauZ/s1600/lakemap.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvg95yn8L0E989ZrFrhc-NuJjz0KEvjnp7-ASrKjMlkRh7VXuXSh-Gfs-Rk7pghFtybWwz-JZ4iL3AqCWoX7loMKvdOvBlPrdr27_hsxzy0EUA5kzB_TWTJCRFo1S6zK22CkEB1QmCauZ/s400/lakemap.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click for full size to read sign board </td></tr>
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We rented a paddle boat and set off on our epic 20-minute journey, after the woman at the rental shack laughed at our query about whether we could get to "other side" of the lake. We crossed paths with a couple on Boat Number Eight, who later became the subject of this shot: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXxWURLs3fE-9Tvyvu2JUqRb8WDvgDMsjdkhijXXAbzf91mrvDvl6T_gqYcrgBz7hcaXGExbsrJqmOeYPCfmNUzlh3A9GL72FP57MuStdnqSEKo3KPoSUtImX1eSY_-NiOdDcU-R34dDA/s1600/lake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXxWURLs3fE-9Tvyvu2JUqRb8WDvgDMsjdkhijXXAbzf91mrvDvl6T_gqYcrgBz7hcaXGExbsrJqmOeYPCfmNUzlh3A9GL72FP57MuStdnqSEKo3KPoSUtImX1eSY_-NiOdDcU-R34dDA/s400/lake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click for full size</td></tr>
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Further stops included a delicious 100-yen mushroom miso soup, a view point that would have offered a beautiful sunset had it not been overcast, and a toll road that cost nearly as much as the pizza we ordered for dinner after our return to Chitose. <br />
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Now, Satoko and I will head for the Big City, where we'll try to balance my quest for craft beer with her less boozy desires. <br />
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More to come!Unknownnoreply@blogger.com2