Nanakusa Nano Brewery

Before becoming a brewer, Seki spent winters working as a kurabito (a traditional sake brewery worker) at local sake breweries. Inspired by that experience, he hoped to brew his own sake. However, obtaining a new sake brewing license in Japan is extremely difficult.

Instead, he turned to craft beer, especially Belgian-style ales that he had long admired. He applied for a happoshu (low-malt beer) brewing license and began brewing in 2011, shortly after the Great East Japan Earthquake. His small brewery, built inside a renovated farm shed, produces unfiltered and unpasteurized beer where the yeast remains alive. The goal is to create beer that expresses the “taste of the local land.”

Beer Ingredients

Beer is made from four basic ingredients:

• Malt
• Hops
• Yeast
• Water

The type of malt determines the beer’s color and sweetness.
Hops influence the aroma and bitterness.
Yeast creates the distinctive flavors during fermentation. With countless varieties and combinations of these ingredients, the possibilities for flavor are virtually endless.

Craft Beer Brewing Experience

The first step in brewing is milling, where malted grains are crushed to make it easier to extract starch. For this experience, the milling stage has already been completed in advance due to time constraints.

Next comes mashing. The crushed malt is added to hot water and slowly heated while being stirred for about an hour. During this process, enzymes in the malt convert starch into sugar.

The mixture becomes a porridge-like substance called mash.
When filtered, it produces wort, a sweet liquid rich in malt sugars. As the wort is drained from the bottom of the tank and returned to the brew kettle repeatedly, the grain husks form a natural filter. Gradually the liquid becomes clearer.

Next comes the boiling stage. Boiling sterilizes the liquid and removes unwanted aromas. At this point, hops are added to create the beer’s characteristic bitterness and aroma.

After boiling, the wort passes through a cooling system until it reaches a temperature suitable for yeast fermentation.
Before cooling, the liquid is stirred in a step called a whirlpool, which gathers hop residue in the center so it can be removed.
The cooled wort is then transferred to fermentation tanks. After about one month of fermentation, the beer is ready.

Because everything at Nanakusa Nano Brewery is done by hand, visitors can observe the brewing process in detail.
During breaks, Seki often shares behind-the-scenes stories, including insights into brewing costs and Japan’s beer tax system.

Overnight Stay Option

If you are traveling all the way to Nihonmatsu, consider staying overnight. At the nearby farm inn Seihoen, guests can enjoy a countryside-style dinner made with vegetables grown by the owner. The gentle flavors pair beautifully with Seki’s craft beer, and many guests find themselves going back for seconds.

Seki also joins the dinner, giving you the chance to continue conversations about brewing, organic farming, and life in the countryside.

In addition to beer, Seki has deep knowledge of sake and wine, so discussions about Japanese drinks often continue late into the evening.

Farm Stay: Seihoen

Farmer’s Inn, Iwashiro, Nihonmatsu

Seihoen is a family-run farm stay located in the Iwashiro area of Nihonmatsu City, Fukushima.
Guests come for the warm hospitality and meals made with freshly harvested vegetables grown by the hosts. The welcoming atmosphere has earned the inn many returning visitors.
Friendly owners and two resident cats, Mei and Satsuki, add to the relaxing countryside charm.

The main house, once used during the region’s historic silk farming era, has been beautifully renovated. The interior blends traditional Japanese design with modern comfort.
A large kamidana (Shinto household altar) and a fireplace greet guests as they enter the living room.

The inn is run by Mr. and Mrs Yamazaki, a delightful couple who enjoy sharing stories with their guests. Conversations with the sake-loving host are often a highlight of the evening.

You will also be welcomed by the inn’s cats, Mei and Satsuki, who serve as unofficial mascots.