LXP (Learning Experience Platform): Learner-first hub for discovery, curation, recommendations, skills pathways, social learning.
LTI (Learning Tools Interoperability): Standard that lets external tools (quizzes, simulations, video, proctoring) plug into your LMS/LXP—passing identity/roles and (with Advantage) grades and rosters.
SSO (Single Sign-On): One login for all systems using your identity provider (IdP) (e.g., Azure AD/Entra, Okta, Google Workspace); supports SAML 2.0 or OIDC.
What it is: A research-based framework (from CAST) for designing learning so it works for the widest range of learners from the start—not via after-the-fact accommodations.
3 core principles:
Multiple Means of Engagement (the “why”): relevance, choice, motivation.
Multiple Means of Representation (the “what”): varied formats—text, audio, video, visuals, plain-language summaries.
Multiple Means of Action & Expression (the “how”): flexible ways to demonstrate learning—writing, presentations, prototypes, recorded responses.
Practical examples (consultancy-ready):
Offer two assessment modes (e.g., written brief or 5-min video) with a single rubric.
Provide pre-class primers (one-page summary + 3-min video) and post-class job aids.
Build choice into projects (topic, case, or dataset) while aligning to the same outcomes.
WCAG (Web Content Accessibility Guidelines)
What it is: Technical standards from W3C for making digital content accessible to people with disabilities. Used globally in policy, procurement, and compliance.
Conformance levels:A, AA (most commonly required), AAA (enhanced).
4 principles (POUR):
Perceivable: text alternatives, captions, sufficient color contrast.
Operable: keyboard navigation, visible focus, enough time, no seizures.
Robust: works with assistive tech (screen readers), proper HTML semantics.
Practical examples (LMS/sites/materials):
Headings (H1–H3) reflect structure; no “bold + big” as a fake heading.
Alt text for meaningful images; mark decorative images as decorative.
Caption/subtitle all videos; provide transcripts for audio.
Contrast ≥ 4.5:1 for normal text; clear focus states; all actions reachable by keyboard only.
How they relate (quick view)
UDL = pedagogy & learning experience design.
WCAG = technical accessibility standard. Use WCAG to ensure access to the materials and platform; use UDL to ensure learning is effective for diverse learners.
Fast, actionable checks (use in audits/workshops)
60-second UDL check:
Do learners have choice in how they engage or show understanding?
Is there a plain-language summary + one alternate format of key content?
60-second WCAG check:
Can you tab through the page logically? Is the focus visible?
Do images have appropriate alt text? Do videos have captions?
Does text pass contrast? (Aim for AA.)
Procurement tip: Require vendors to meet WCAG 2.x AA, provide a VPAT, and support keyboard + screen readers. Build this into RFPs and acceptance criteria.
Common pitfalls to avoid
Treating UDL as “add-on accommodations” (it’s proactive design).
Meeting WCAG on the site but ignoring PDFs/Slides (they must also comply).
Writing generic alt text (“image”) or overlong alt text; match purpose and context.
Using color alone to convey meaning (add labels/patterns).
一方で、全く新しい産業に挑戦したことによる苦労もあったという。Pale ale の生産プロセスにおいては、ノウハウもない状態での挑戦であったため、多くの新しい課題にぶつかり、試行錯誤を重ねたという。しかし、地元姫路を盛り上げたいという思いから、殿や姫、姫路城など歴史ある都市である姫路ならではの要素を詰め込んだユニークな商品を生産した。姫路おでんなどの郷土料理から着想を得るなど、オリジナリティ溢れるクラフトビールはまさに姫路市を象徴していると言って良いだろう。
Hatoya Co., Ltd. was founded in 1946 in Himeji, a city with a rich harvest from the sea and mountains. The company was originally a fish cake specialty store that preserved and developed the taste of Himeji. Hatoya opened soon after the postwar reconstruction, operating as a fish cake shop in the western part of the city, using the traditional method to bring out the best of the fish’s natural flavor. Tatsujiro Matsumoto, the founder of Hatoya, was a chef who wanted to find something for people to eat using his talent and local advantage. The kamaboko shop offers not only seafood such as squid and octopus, but also products unique from Banshu, such as oysters kneaded into the fish paste. The current CEO is Toshiro Matsumoto, who still sells fish cakes at Hatoya. And in 2022, he started brewing beer. Currently, the beer is available at four stores in the Himeji Station area: the main store, the Sanyo store, the Piore store, and the Himeji Hatoya Mugishu Grand Festa store. The Himeji Hatoya Beer Grand Festa Store will open in 2023, and beer can be enjoyed in the store. Soichiro Nishikawa is in charge of beer production.
Hatoya Corporation was started as a restaurant by the grandfather of current president Toshiro Matsumoto before World War II, but when current president Matsumoto took over the business, he wanted to start a new business and began brewing beer in 2022. Since the company had originally manufactured kamaboko, it was able to start brewing smoothly, taking advantage of existing technology and equipment. In addition, the factory was originally located in the suburbs to secure a large plot of land, but as a result of urban development, it is now located near the current train station.
Hatoya is a long-established kamaboko manufacturer that has been in business for 77 years, and its traditionally flavored kamaboko is loved by the local people for a long time. However, Mr. Matsumoto, the third president of the company, felt the limits of competing with only kamaboko, and decided to try a new business challenge. Sales of fish paste products such as kamaboko increase in the winter months and inevitably decline in the summer months. The unusual fact that Hatoya Corporation, a kamaboko manufacturer, started brewing beer made Hatoya’s presence in the food manufacturing industry and in the beer brewing industry significant and attracted a lot of attention. It has also contributed to the revitalization of the town of Himeji through its hot topic and the development of products unique to Himeji. However, there were some difficulties in starting brewing. First, Hattoya was not originally established to brew beer, so there were no beer experts in the company, and it was difficult to introduce know-how. In addition, since a license is required for brewing alcohol, there were financial difficulties in obtaining the license and in investing in equipment. On the other hand, there were many advantages to the duo of producing kamaboko and producing sake. Since the factory was originally built for the production of food products, the brewing process could proceed efficiently and without sanitary problems. Another advantage was that, unlike other breweries in the city that started brewing beer from zero, this company already had customers from the kamaboko industry, making it easy to market and advertise the product. Furthermore, the unusualness and hot topic of the beer attracted the attention of the mass media, and the brewery received multiple media interviews, giving it an advantage in terms of promotion.
Hatoya Co., Ltd. has long been a local favorite as a kamaboko manufacturer, and is truly a community-based company, actively participating in community-based activities such as the Himeji Food Expo held in Otemae Park near Himeji Castle and the craft beer buffet event held in the central underground passageway of Himeji Station. The Himeji Craft Beer Association is a group of four companies that brew craft beer in Himeji: Hatoya, Eagle, Free Spirits, and Koganeya, and the four companies plan to participate in a craft beer festival in Kobe in April. In addition, in order to promote Himeji, the four companies are planning an event in which they will brew craft beers using the same recipe and let visitors enjoy comparing the beers.
Hatoya has six main beers: Pale ale is a classic ale with citrus flavors in the aftertaste; IPA offers flavors from five carefully selected hops; Weizen has a sweet banana aroma; Hime SAISON has a dry, spicy taste; and Hime Kurozu has a dry, spicy taste. Hime SAISON has a dry and spicy taste. Tono GINGER is an Indian pale ale inspired by ginger soy sauce, an essential ingredient in Himeji’s famous Himeji Oden. Himeji WHITE is a white beer inspired by the beautiful white Himeji Castle, also known as Shirasagi Castle. When asked about popular beers, Pale Ale and Himeji White were the most popular. Matsumoto’s favorite beer is Pale Ale, and his daughter likes Weisen. He also recommends that students try Weisen because it is easy to drink and the alcohol content is not too high.
Utilizing the original technique and tradition, Hatoya now sells a set of kamaboko and beer. However, in reality, sales of the set products have not increased much, and many customers purchase kamaboko and beer separately. Mr. Matsumoto says that the future challenge is to get more people to buy kamaboko and beer as a set and to let them know the advantages of both. In addition, when they first started brewing craft beer, they targeted women in their 20s and 30s, but in reality, the beer is selling well to men in a slightly older age group. This trend is believed to be due to the fact that the company is originally famous for its kamaboko, and long-time regular customers purchase the beer.
In producing craft beer, as mentioned in its management philosophy, Hatoya places importance on always trying new things and developing products that meet the needs of its customers. Matsumoto says that they always want to please their customers with new ideas, just as they have done with the traditional kamaboko industry and now with craft beer brewing.
On the other hand, he says, there have been difficulties in taking on the challenge of a completely new industry: “In the production process of Pale ale, we had no know-how, so we ran into many new challenges and went through a lot of trial and error,” he says. However, with the desire to make their hometown Himeji more exciting, they produced a unique product filled with elements characteristic of Himeji, a city with a long history, such as Tono, Hime, and Himeji Castle. Inspired by local food such as Himeji Oden, this craft beer full of originality is a true symbol of Himeji City.
Hattoya is currently offering for a limited time a series of products with impressive packaging featuring cats in distinctive motifs, such as Dorobo Nekopanchi and Black Cat IPA. This series of products is a parody of Neko Punch, the flagship product of vector brewing in Asakusa, where the current president Matsumoto trained in craft beer. In the craft beer brewing industry, there is a culture of releasing products made by the same brewery where one trained to express independence and growth, so Mr. Matsumoto released the Dorobo Nekopanchi series as a sign of respect for his training and a wish for the success of his own company. When the Hanshin Tigers won the championship, products featuring tiger cats were also sold, and various event products will continue to be sold in the future.
In addition to developing its own products, Hatoya also produced a custom-made craft beer to serve as a celebration of the 30th anniversary of the Himeji Chamber of Commerce and Industry. Hattoya also receives requests from smaller organizations, such as neighborhood associations and club teams, to produce and sell these special original craft beers. The company makes the beer based on the image it obtains from discussions with the client, and then creates a proposal after detailed discussion of the concept, scene, needs, and other details. The beer can be commercialized in a few months at the earliest after agreement between Hattoya and the client, so it can be used to celebrate events such as the 30th anniversary of the Chamber of Commerce and Industry. A single small tank can produce about 700 bottles, and the production is based on the amount that will not remain unsold and the capacity of the venue.
Mr. Matsumoto is also actively developing new products for the further growth of Hatoya. He would like to try to develop not only new products in the cat series, which are unique and stories that can be easily told, but also products that feature added value due to their age, such as barley wine, which can be laid down like wine, he says. The company is also looking at developing an entry-level craft beer to address its own issues, such as set sales, attracting new customers, and targeting the younger generation and women. In addition, he has endless goals, such as collaborating with sake brewers, strengthening ties with farmers by using the same grapes as those used for wine, and brewing craft beer using his company’s trademark kamaboko. Hattoya’s craft beer brewing, which is full of originality and continues to offer suggestions from a variety of perspectives, will continue to grow even further in the future.
山本が所属する株式会社ディーシーエスは、左野 徳夫を代表におく、1999年に設立されたコーヒー機器の輸入販売や製造、メンテナンスなどを行う会社だ。西宮に本社を構え、コーヒー製造の為の機械や豆など、農園からお客様の一杯になるまでの過程全てに関わり、サポートしている。本社の下にはカフェ「COFFEE HOUSE FIELD」を運営しており、お客様に近い経営スタイルを心がけている。そんな(株)ディーシーエスがクラフトビール市場に足を踏み入れたきっかけを山本はこう語る。「社長の佐野はクラフトビール/タップバーだと、コーヒーよりもお客様の声や要望を近くで聞き、その要望を商品に反映させることができるという想いでこの事業を始めた。」
10 minutes walking to south of Hanshin Nishinomiya Station. The first floor of the building on National Route 43 is made of glass. A large silver tank can be seen there. As we climbed the stairs to the second floor, we were warmly greeted by a smiling man. He was Masahiro Yamamoto, the owner of the brewery we visited this time. The tap bar we were shown around was small and cozy, with white-based furniture and warm lighting creating an at-home atmosphere.
DCS Corporation, to which Yamamoto belongs, was established in 1999 by Tokuo Sano as a company that imports, sells, manufactures, and maintains coffee machines. Headquartered in Nishinomiya, the company is involved in and supports the entire process of coffee production, from the farm to the customer’s cup of coffee, including machines and beans. The company operates a café, “Coffee House Field,” in its building, and strives to maintain a management style that is close to the customer. Yamamoto explained how DCS got involved in the craft beer market. President Sano started this business with the idea that a craft beer/tap bar would allow them to be closer to customers than a coffee shop, to listen to their feedback and requests, and to reflect those requests in their products.”
We asked a question that occurred to us. What is Masahiro Yamamoto like as a brewer? He originally worked in the coffee department. However, with Mr. Sano’s passion for craft beer and a call from him for a new business, he decided to start brewing craft beer at “Heal Soul”. Although he had always had an interest in beer, this was his first challenge into brewing. Now, as the brewer of Heal Soul, he is producing the beers that are currently available and developing new products. He is also getting more involved in the craft beer industry.
Heal Soul celebrated its first day of business in November 2020. Brewing had begun in August, but the environment at the time, including rain, lightning, and storms, influenced the brewery. However, they spent a lot of time and effort preparing for the opening. What is the thought that went into the name of the store? He told us, “In a world where people’s minds and bodies are exhausted due to the Corona disaster and various, and other bad circumstances over the past few years, we wanted to create an environment where people’s minds and souls could be healed with a drink called beer.
The beers they currently sell are American styles, which are popular in the market, but they are considering introducing new styles in the future. At least five different beers are offered each week in this tap bar, and the base popular varieties are always available. They are also sold in bottles and can be taken home. We asked Yamamoto what products he has a special place in his heart for. “I like them all because they are like my children,” he said, “but I think ‘Hop Shark’ is the first beer I brewed, so it’s probably ‘Hop Shark’ that I have a special place in my heart for.” Hop Shark is a beer made with three types of hops, and it is a regular menu item that is popular with customers. There are other products with unique names such as SEA CLOUDS and RED SHARK, all of which are named in a way that evokes the sea. Why did they insist on these names? This name was chosen at the time of development to express the company’s desire to create a craft beer brand loved by the people of Nishinomiya and the local community.
In fact, it is not just the name, but the label design of the bottle too. The background of the logo is a Japanese wave pattern reminiscent of Nishinomiya, expressing the company’s love for Nishinomiya in every detail. The attention to detail is not only in the beer, but in the food. The bar offers a variety of products with unique names and characteristics that cannot be found anywhere else, such as sujikon beer stew, tortilla chips, pulled pork, and Spanish omelets. The most popular item, the Sujikon Beer Braised Beer, is a set of the standard beer accompaniment, sujikon, braised for a long time with craft beer, which is sold in the store, and is very popular among customers. Of course, Heal Soul’s side dishes are all based on the concept of “beer accompaniments,” and since Heal Soul is a place to enjoy beer, the bar has developed its own side menu to maximize the enjoyment of beer. Therefore, the bar is considering product development and product replacement based on customer needs and is committed to providing services that meet the demand.
The most important part of brewing, he says, is cleaning.
He spends more time preparing and cleaning up than he does preparing. This is the key to good beer, and we were told that sanitation is more important than coffee management, as they use hot water and cleaning solutions to clean the beer. After the beer is boiled, it is cooled, and bacteria are produced during this process. Therefore, it is necessary to keep the beer as sterile as possible.
Next, focusing on the external environment, he told us about Heal Soul’s clientele. 60% of them are male, and many of them are in their 40s. Half of the customers come from Nishinomiya City. Currently, Heal Soul only uses Instagram to communicate information about the store, and they like the fact that it is the platform closest to the customers and provides them with the latest information quickly. They also want to make there a place where people can casually visit, so they feel that SNS, which has a high usage rate among Generation Z, would be the most appropriate means of communication.
Heal Soul not only manages the store, but also participates in various outside events. We would like to introduce some of these activities. First is the Nishinomiya Saka Gura Renaissance and Food Fair. Heal Soul was very inspired by this event, which was attended by many famous sake breweries in the Hanshin area, as well as other sake makers. “Through this event, we wanted to establish a new genre of alcoholic beverages,” Yamamoto said, “while inheriting the passion for sake and the alcoholic beverages of Nishinomiya’s predecessors.” At the same time, he added, “Our goal is to establish a brand of beer that will be recognized and supported as one of Nishinomiya’s specialties.” As if to back up his words, they are also exhibiting their products at Hometown Tax Donation System. They are selling a set of three standard beers for 10,000 yen, which is a regular item in their stores. Another collaboration beer was developed using figs from Matsumoto Farm, a fig farmer in Nishinomiya City, and was sold not only in stores but also at Hankyu Nishinomiya Marche.
Yamamoto says that the success of these events and the opening of the bar was due in part to the cooperation of the company’s coffee business. They also helped convert the kitchen car they were managing to sell beer, provided training in Taiwan and the U.S., and even assisted with the opening of the bar. It is a pleasure to see that the two companies, although in different businesses, can cooperate with each other within the same organization.
“Heal Soul” has a short history but is making a name for itself in the community. He concluded by saying that he would continue to run the business with close ties to the community, with the goal of making this place a place where people of all ages can stop by casually, and to have craft beer recognized as one of Nishinomiya’s specialties.
Heal Soul is always posting information on Instagram, so if you are interested, be sure to check it out.
Group 3 (Takumi, Momoka, Rio, Nagisa, Toshiki) – Open Air Brewing (Kobe)
神戸に給食室を使った醸造所「Open Air 湊山醸造所」がある。ここは市民が交流を図ることが出来る場で、ビールを通して多様な人々が時間・空間を共有できる未来をめざしている。オープンなビールづくりを大切にしており、常に顧客のアイデア・フィードバックを元に変化をし続けている。そんな醸造所open air の醸造責任者、Ben Emrichにインタビューをした。
Open Air の醸造責任者であるBen Emrich は、アメリカ、オレゴン州のポートランドで生まれ2011年に来日した。日本に来てまず、高校教師として英語を教えながら日本の文化や日本語を学び、そののち、一度母国のポーランドに帰国。そして１年間の醸造修行を行ってから再び日本に戻り、シカゴの友人と醸造所を始めることを決めた。初めに和歌山で始めた『Nomcraft』で醸造責任者を務めたあと、現在は神戸の湊山に位置する『Open Air 湊山醸造所』で再び醸造責任者を勤めている
Ben の故郷であるポーランドはクラフトビールが盛んな地である。しかし、日本に初めに訪れた10、20年前までの日本はクラフトビールはメジャーでなく、Ben は寂寞を覚えた。Ben が考えるクラフトビールとは、、、。「それは香りや味だけではなく、クラフトビールを通じたコミュニティが大事である。醸造所は街の人々の出会いの場である。」と彼は言う。
ここでBenがopen air に入るまでの経緯を説明する。Benがビール作りに興味を持ったのは、かつてバーテンダーとしてポートランドの醸造所で勤務していた際だが、当時はまだそう感じていただけだった。しかし、日本に来日し英語の教師をしていた際、好みのビールが日本になく衝撃を受けた。そこで、友達とバーを始めることを決意したが、そこで一つの問題が生じた。「バーを開こうとしたんだけど、十分な資金が無かったんだよね。だから結局ビール作りにシフトしたよ。」ここからBenはポートランドに足早に帰国し、クラフトビール作り学びに勤しんだ。故郷でビールづくりを学んだ後、日本に再来する。この再来がBenのビール人生を変えた。「どこでビールを作ろうか。」悩んでいると、あるグループを見つける。それは、和歌山の有田川で地域活性化に勤しんでいるグループだ。そのメンバーがBenたちの醸造所設営を手助けをし、経験を経てOpen air に入った。
Open Airは、ビールを作る場所としては珍しく、学校の跡地にその醸造場所を構える。湊山小学校はオーナーの1人の村上豪英氏の母校であり、この小学校が閉校することが決まったのちに地域のコミュニティのために何かを行いたいという気持ちから、彼の好きなビールと合わせてこの学校跡地に醸造所をつくることを決意した。
ビールをつくる時には、楽しいだけでなく、さまざまな挑戦にも直面する。Open Airでは毎月8つの異なるビールを提供しているが、その中で定番のビールはOpen Air Pale, Open Air IPA, Rotating Hazyの3つだけ。残りの5つは月ごとの季節の限定ビールなどで、ベンはこれらのビールのレシピを毎月作らなければならない。挑戦だらけの毎月だが、まさに彼の腕の見せ所である。Open Air湊山醸造所では、毎月に8000から9000リットル、年間で100,0リットルのビールを醸造している。
Open Air Minatoyama Brewery, a brewery using a school lunchroom, is located in Kobe. It is a place where citizens can interact with each other, aiming for a future where diverse people can share time and space through beer. The brewery places importance on openness beer brewing, and is constantly changing based on customer ideas and feedback. We interviewed Ben Emrich, head brewer at Open Air.
Ben Emrich, the head brewer at Open Air, was born in Portland, Oregon in the United States and came to Japan in 2011. He first came to Japan to teach English and learn about Japanese culture and language as a high school teacher before returning to his native Poland. After a year of brewing training, he returned to Japan and decided to start a brewery with a friend in Chicago. He was the head brewer at Nomcraft, which he started in Wakayama, and is now the head brewer again at Open Air Minatoyama Brewery in Minatoyama, Kobe.
First, we asked Ben what brought him to Japan. He likes to travel and live in different countries and had lived in Europe and Oceania before he came to Japan. After graduating from college, he wanted to live in a new country that he had not seen yet, and he decided to come to Japan where he had a homestay and was interested in as a new country to live in. When we asked what prompted him to go to Japan, he said, “Actually, it was easier to find a job and get a visa” with a smile on his face.
Craft Beer is famous in Ben’s hometown, Poland. Ben’s view of craft beer: “It’s not just about aroma and taste,” he said, “it’s about the quality of the beer. Ben believes that craft beer is about more than aroma and taste; it’s about community. The brewery is a meeting place for the people of the city,” he says. He also mentioned, “Craft beer is not only about aroma and taste, but also about community.
So what was the motivation to work in the beer industry? Before Ben fell in love with beer, he worked as a bartender in Portland, Switzerland, and Australia. It was during this time that he discovered the appeal of beer. He believes that beer has a role to play in bringing people together, creating new encounters, and sparking conversation. “When I was a bartender, my dream was to run a restaurant`, but I felt that running a brewery was the same thing, so I started a brewery,” he replied.
From now on, I will explain his background from meeting the beer to joining the Open air. Ben’s interest in brewing beer began when he worked as a bartender at a brewery in Portland, but at the time it was just a feeling he had. However, when he came to Japan to teach English, he was shocked to find that the beers he liked were not available in Japan. So he decided to start a bar with a friend, but then one problem arose. “We tried to open a bar, but we didn’t have enough money. So I ended up shifting my focus to making beer.” From there, Ben quickly returned home to Portland to study craft brewing. After learning to make beer in his hometown, he returned to Japan. This return changed Ben’s life. “Where should I go to make beer?” He found a group of brewers in Wakayama, Japan, who were making beer in the Aritagawa River. It was a group working to revitalize the local community in Aritagawa, Wakayama. The members of the group helped Ben and his team set up the brewery, and after their experience, they joined Open Air.
Open Air brews its beer on the site of a former school, which is rare for a beer brewery. Minatoyama Elementary School is the alma mater of one of the owners, Mr. Murakami, and after this school was closed, he wanted to do something for the local community and decided to build a brewery on this former school site, along with beer which he likes.
In addition to the brewery in the kitchen room, this former elementary school site has an herb store, a food hall, the Minatoyama Aquarium, which was created by renovating the science lab and library, a fish pond where you can experience fishing, a kindergarten, and a work facility.
The elementary school, previously filled with the lively voices of elementary school students, has been transformed by Murakami’s hands into a new public space where local residents can communicate with each other.
When you make beer, you will be faced with a variety of challenges as well as fun: Open Air offers eight different beers each month, of which only three are staples: Open Air Pale, Open Air IPA, and Rotating Hazy. The other five are monthly beers, and Ben has to create recipes for these beers each month. Each month is full of challenges, but it is truly a test of his skill: Open Air Minatoyama Brewery brews between 8,000 and 9,000 liters of beer each month, or 100,000 liters per year.
Ben says, in general, many breweries try to make high-alcohol beers for young people and beer lovers. However, he and Open Air’s target is businessmen and businesswomen who work in companies. He aims to make craft beer that allows people to communicate with each other and get to know each other through the beer they make, which is why Open Air offers many low-alcohol beers that can easily be enjoyed as an after-work drink.
As we asked about his major goals as a brewer, he said he has two goals: to promote beer more, and he wants more people to know about beer. Another goal is to make beer more accessible to the public. For example, many yakiniku restaurants serve famous brands of draft beer, but many more craft beers go well with yakiniku, such as yuzu kosho sour beer. It is possible, he suggests, to offer beers that stick with people more. He also claims to use Japanese ingredients in the making of his beers to make them even more accessible. After bartending in several countries, Ben came to Japan and has been part of the Japanese beer industry as a brewer for nine years. We feel that this is a goal only possible because of him. The paradigm shift is not felt day by day, and the speed of change, from social conditions to the types of products customers demand, has quickened with the times. Based on his years of experience as a manufacturer as well as the foresight he has gained from his self-study, he will continue his search for the beer that people essentially want to achieve his goal.
Kamigata beer brewery was established in 2018 by renovating a former public bathhouse that went out of business. Using the interior of the bathhouse as is the taproom is open to the public on weekends. The brewery is located in Suita City, and has attracted attention in the Kansai region, including being featured on TV. We interviewed Mr. Kouji Shikata, founder of Kamigata Beer Brewery.
<Students> We are doing a project study on Japanese craft beer, and we read JAPAN BEER TIMES and became interested in Kamigata beer. Thank you for giving us the opportunity to interview you today.
<Shikata> Let’s start.
<Student> I was very surprised to know that the brewery is in a public bathhouse, why did you decide to build it in a public bathhouse?
<Shikata> The location of the bathhouse itself, because it uses water, is more resistant to weight and less prone to ground subsidence. Since the water must be boiled, the water supply and drainage capacity with hot water facilities is higher than that of a normal property, which is why it was decided to build it into a public bathhouse. The men’s bath is used as a brewery, while the women’s bath and dressing room are used as a taproom and direct sales office.
＜Student＞ Why did you become interested in beer?
<Shikata>I was originally in the restaurant business before starting my own beer business, opening a small izakaya when I was 23 years old. Then, starting from that standing bar, I went on to manage Korean restaurant, bars, and cafes. I liked drinking alcohol itself, but more than that, I liked the gathering of people around alcohol. Around 2017, in Japan, there are four beers to choose from: Asahi, Suntory, Sapporo, and Kirin, and I began to feel uncomfortable wondering if there were more beers to choose from. Since there were fewer kinds of beer compared to wine and sake, I started to be interested in foreign beers at first.
<Student> Were there any challenges in running a brewery?
<Shikata>The new coronavirus had the biggest impact on us. Our brewery opened in 2019, but within six months of its establishment, the new coronavirus had spread. At the time, there was an atmosphere where we were not allowed to sell alcohol, and we were forced to take a different path than the plan we had envisioned. In addition, the concrete of the public bathhouse had to be dismantled when bringing in the tanks and other equipment to build the brewery. Since the concrete of the public bathhouse was originally made of a sturdy material, it could not be dismantled like a normal general property, and we had to bring the equipment used to dismantle a building to dismantle it, which was quite a challenge.
<Student> Is there any part of the beer making process that you find difficult?
<Shikata> Importing raw materials is the most difficult part. Since we are not able to grow much barley in our own country, we are currently 99% dependent on imports from overseas. Also, wheat imports were stopped during the Corona disaster, and we were afraid that if this had been barley. We have a barley field on a trial basis, but since the government does not grow barley on a large scale, we have to arrange the barley we grow ourselves in order to keep the business going.
<Students> Can you make beer with other ingredients?
<Shikata> It is difficult to make beer because there is no other raw material other than barley. In the case of a license for the production of happoshu, it is sufficient to use 50% malt, but since a beer license requires the use of 95% malt, it is not possible to replace this with anything else.
<Student> You mentioned in the magazine that you were aiming to revitalize the community by creating a brewery. Were you interested in community revitalization before establishing the company?
<Shikata> My younger brother has a disability and was born blind, so there is really no work for him. I was concerned about the part where there are jobs for foreigners coming from overseas, but almost no jobs for people with disabilities in Japan. Our brewery has such handicapped people working as label laborers. We also make baked goods with leftover dregs of alcohol and other products and sell them with those who have the ability to sell them, thus generating revenue for the disabled workers.
<Students> Have you ever participated in a festival or event?
<Shikata> Yes, I have. We had events in the Awaji shopping district and other places. The chairman of the shopping district’s youth club is a public bathhouse owner, and when he heard about the public bathhouse brewery, he was very interested. He contacted us from the beginning and put us in the shopping district union, so we are rooted in the community as well. I think we were very lucky.
<Student>What age range of customers do you have?
We have a relatively wide age range of customers. Also, many people have come to us after seeing our appearances on TV and on SNS. I think it’s because “Showa Retro” has been a hot topic on social media since it opened in 2019. In recent years, there has also been an increase in the number of inbound tourists coming from Shin-Osaka in search of an unusual experience that is uniquely Japanese.
<Student>What is your vision for the future as a Brewer?
<Shikata> We would like to create a uniquely Japanese beer using Japanese rice, wasabi, sansho (Japanese pepper), tea, etc., and sell it to tourists in Japan.
<Student>Are you planning to create new beverages other than beer?
<Shikata>I have a license to sell soft drinks and I am thinking of making an energy drink. I would like to make health-conscious energy drinks.
<Student> Have you made any international connections yet?
<Shikata> We have only established a route with the U.S. yet.
<Student>How do you have contacts abroad?
<Shikata> There are people who are like agents who take things overseas. We make connections with these people and ask them, “We are going to make craft beer, so could you take it to a country that might be interested?” Thus, we have contacts with foreign countries.
<Student> What is your career vision for the future?
<Shikata> We want to create a new beer scene where beer lovers from Japan and abroad can drop by. I am planning to renovate a crumbling and neglected pachinko parlor in the countryside and build a new brewery. I also hope to contribute to the revitalization of the local community by renovating other buildings such as movie theaters and temples that are still closed.
<Student> Why is that?
<Shikata>Breweries like ours can create jobs for handicapped and retired people living in the community because we have the light work involved in labeling, packaging, shipping, etc. So, by creating a brewery in a rural area, we can create jobs, and it could also become a new tourist attraction.
We were impressed by how the seemingly unrelated combination of a brewery and a public bathhouse has created a new community and connection. We would like to apply the insights and passions we gained while interviewing Mr. Shikata to our future classroom learning and other activities.
Derailleur Brew Works is a brewery with its head office in Nishinari, Osaka, that began brewing in April 2018. Derailleur is a French word meaning ” those who go off the track.” The brewers, led by Masanobu Yamazaki, are following this concept to create unique beers that reflect the land of Nishinari. The business of Cyclo, the company behind Derailleur Brew Works, is in the fields of welfare and medical care, which make up 95% of their business. It would seem to have nothing to do with the beer industry. However, they both share a common motivation.
Mr. Yamazaki’s reason for entering the beer business from the welfare business was to give work to the elderly and disabled people of Nishinari and to motivate them to do what they love to do. Based on his understanding of the Nishinari area and the circumstances of the people living there, he analyzed that beer would be the only thing that can compete with other breweries in urban Osaka, so they began to brew beer. Of course, the process was not a simple one. In brewing, the terms “terroir” and “narrative” are used and emphasized. “Terroir” refers to the attributes of the land, while “narrative” refers to a story or reasoning. First of all, Nishinari did not have terroir, or characteristics based on the land. Located in the middle of a large city, Nishinari was not rich in water sources, and a reason to make the beer in Nishinari was needed. Beer is an equipment industry, and it is sometimes even said that anyone can make good beer if they have the proper machinery. In order to get something made in Nishinari and distinguish it from other brewers, an identity had to be added. Therefore, Mr. Yamazaki found the existence value that Derailleur Brew Work must do in Nishinari by focusing on narratives, stories and reasoning, and created a parallel world of Nishinari. This is also to avoid the emotional pornography that can occur when employing disabled and elderly people. When it comes to having a virtual world, in order to make it meaningful and not negative and therefore to make it nameless, they focused on storytelling, and the unique worldview of Derailleur Brew Works was born.
While Mr. Yamazaki is working with many of his passions as he develops his new business, there are also many beliefs that are important to him. One of the most fundamental of these is corporate sustainability. To achieve sustainability, he is trying to make sure that his business is profitable for its workers and that it continues to grow in business scale. Specifically, the profits from the brewpub alone are not enough to cover the daily needs of the employees, so the company tries to make up for this by opening branch restaurants. In fact, the company has opened five group restaurants, mainly in Osaka, one in Fukuoka, and one kitchen car restaurant. This not only guarantees a profit for the workers, but also creates more jobs, and demonstrates the company’s belief that it will continue to grow.
It is not only the restaurant alone that is growing in scale. They have also begun the challenge of growing beer yeast in space. This project is a three-year project that began last year to produce a product called “U宙麦酒.” They have received permission to cooperate with Nara Institute of Technology, the University of Tokyo, and JAXA, and are currently waiting for the launch of a rocket. This project suggests that beer yeast under various gravity conditions may be able to create new beer flavors, and there are high expectations for further progress in this field.
As mentioned above, the welfare business and beer brewing seem to be completely unrelated, but what we have learned from the welfare business has been applied to beer brewing as well. First, from the management perspective of the welfare business, it is important to create an exit first. In order to continue making something, it is necessary to sell the product. In other words, before technology and other issues, the company must consider how to continue to sell well. This point of view is not considered very important in the beer industry, and is knowledge that Mr. Yamazaki has gained from the welfare business. He also learned from the way helpers and caregivers in the social service business treat each other and provide service, which gave him hints on how to instruct employees and brewers in the company’s directly managed stores. While helpers and caregivers have many opportunities to be thanked directly, restaurant employees and brewers have fewer opportunities. Therefore, they tend to be unaware of how their products are sold to customers, but Mr. Yamazaki’s experience in welfare has enabled him to train employees and brewers with social skills.
Finally, he stated that his vision for the future of the business is to achieve a brewery that combines both small-scale and large-scale brewing. In the current beer industry, a certain scale is necessary for stable profits, and while it has become easier to get the product out into the market, it has become more difficult to earn profits afterwards. In other words, the company aims to stand like a small brewery with economies of scale, but smoothly.. This year, the company began exporting its products overseas, while continuing to wholesale to retailers, allowing the beer industry to develop its business for the future.
