From Salaryman to Brewer

Born in 1966 in Nara, Saito spent his early years there before starting his career at a major electronics company.

At the age of 30, he made a bold decision. He joined an IT startup with a vision to spread the internet across Japan, at a time when it was still unfamiliar to many.

As the company grew, however, he began to question his role. Eventually, he decided to become independent.

Soon after leaving, the global financial crisis struck. This forced him to change direction and explore a completely different path.

He entered the beer industry through importing German beer and selling it online. Later, he opened a bar in Sapporo.

A chance encounter eventually led him to the world of craft beer brewing. Today, he manages two restaurants and his own brewery.

Discovering German Beer

“Let’s go see the total solar eclipse,” a friend suggested.

That trip took him to Munich, Germany. While there, he tried authentic German beer for the first time.

The experience was unforgettable.

“I couldn’t believe beer could taste like this,” he recalls. The banana-like aroma of Weizen beer left a lasting impression.

From that moment, he became deeply interested in beer. He traveled to Germany 13 times and also visited the UK, the Czech Republic, and Belgium.

A Turning Point in Life

Around the age of 40, his role at the IT company changed from hands-on work to management.

He began to feel uncomfortable, as he preferred working on-site. The stress eventually affected his health.

In 2008, at the age of 42, he decided to leave his job.

Shortly after, the global financial crisis hit. The opportunities he had counted on disappeared.

While receiving unemployment benefits, he took time to reflect on his life. He spent his days diving and thinking about his future.

Around the same time, he began helping a friend import German beer. In 2009, he started his own business.

At first, he focused on wholesale sales. Later, he expanded into online sales, which became a major success.

However, large companies quickly followed, and sales declined within a year.

He then decided to enter the restaurant business.

After a period of preparation, he opened his bar in Sapporo in 2011.

The bar quickly gained popularity as a place where customers could enjoy German beer.

Discovering Japanese Craft Beer

A trip to Morioka in Iwate to see cherry blossoms became another turning point.

A friend introduced him to a local brewery. The beer he tasted there reminded him of the authentic flavors he had experienced in Germany.

He immediately decided to serve it at his bar.
This experience sparked his interest in Japanese craft beer.

As craft beer became more popular in Japan, it became harder to secure the beers he wanted.

He began to consider brewing his own beer. However, the initial investment was too high, and he almost gave up.

Meeting a Mentor

In June 2017, he attended a beer event in Matsue, Shimane.
There, he tasted beer from Iwami Beer for the first time.

“This is incredible,” he thought, and immediately approached the brewer, Itsuo Yamaguchi.
He asked to visit the brewery and discuss sourcing.

During his visit, he saw a brewing method completely different from anything he had seen before.

Curious, he asked how much it would cost to start.
When he heard the answer, he made an instant decision.

“If I can start with that budget, I want to do this.”
He immediately became an apprentice.

Starting His Craft Beer Journey

In September 2017, Saito established a new company and began preparing for brewing while training in Gotsu City.

By March of the following year, he obtained his brewing license. Just one month later, in April, he officially began producing his own craft beer.

He started by serving his original beer at his own restaurant. Soon, the place became known as a spot where people could enjoy locally brewed beer.

As demand grew, production increased. In the winter of 2019, he decided to expand his brewery and moved to a new facility at the beginning of the following year.

The new brewery also included equipment for bottling beer. Just as everything was coming together, the COVID-19 pandemic hit.

His restaurant was forced to close temporarily.

However, because he had already started bottling his beer, he was able to adapt to the growing demand for drinking at home.

Thanks to bottled sales, he managed to keep his business running.

Looking back, he says that without bottled beer, the company might not have survived.

When the COVID-19 pandemic hit, his restaurant had to close.
However, thanks to bottled beer sales, he was able to continue his business.

The Philosophy of Sumikawa Beer

At Sumikawa Beer, the focus is on creating beers that reflect the strengths of a small brewery.

He produces full-bodied beers using generous amounts of malt, as well as unique recipes using local ingredients.

He values creating beers he truly wants to make, rather than simply chasing what sells.

Through collaborations with local farmers and producers in Hokkaido, he continues to experiment and innovate.