Beer ingredients
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The Unique Ingredients in Japan
Group 5Kei Takeuchi 11081516
Hiroko Tamura 11081078Ogawa Lisa 11181040
Megumi Hasegawa 11181525
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why we choose this theme?
• We were interested in ingredients.
• Through the fieldwork to the craft beer base, we noticed that there are many unique beer ingredients in Japan, such as wasabi, oyster, miso, sansyo, and so on.
• Finally, we researched the main ingredients and the unique beer ingredient of Japan more deeply.
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Purpose of this project• Spread out the unique beer ingredients on the
website.
1. Investigate the unique beer ingredients in Japan.• Research the craft beer and the rare ingredients in Japan.
2. Make a summary of each craft beer.• What is the unique ingredient of a craft beer?• Where is it made?• How much is it?• What is the main and unique ingredients?• What is a feature of that beer?
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General Information• Term: October 25th to December 20th
• How to research: Get information from the fieldwork and the Internet.
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Malt• Malt is formed by soaking a grain in water until it
just begins to sprout.• As the grain begins this process, it draws on its
starch reserves and converts it into simple sugars.
• Malting provides a perfect source of sugar and soluble starch for the fermentation process.
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• Malt is where most of the flavor and sugars will be derived from.
• The degree of roasting is determined the color of the beer and the greatest roasted malted barley will impart its roasted flavor to the beer.
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• Hard water Individualize the bitterness of the hop.• Dark lager, Ale beer
• Soft water make beer mild and sweet.
• Pilsner, Light lager
Soft
WaterHard water - Europe Soft water - Japan
Flow slowly
Flow fast!
(Limestone rock) (Igneous rock)
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Yeast・ Working Yeast broken down into alcohol and carbon dioxide sugar derived from raw materials such as malt.
• Diameter of yeast 5-10 thousandth of a millimeter
• 50% of the yeast is made from protein
30 % Dietary fiber
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Top fermentation yeast Floating on the surface of the liquid fermentation along with the bubbles of carbon dioxide during the fermentationFermentation temperature 15℃ ~ 20℃Fermentation period A long period of timeTaste fruity, full-bodied
Bottom fermentation yeastYeast formed a deposit after fermentationFermentation temperature 5℃ ~ 10℃Fermentation period Short period of timeTaste fresh
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Hop• Feature Bitter taste, Aroma, Bubble, and Preservative.
• Working The hop makes bitter taste, and good aroma for the beer
and it can work as a preservative.
• Category The hop is classified 4 types Good aroma hop, Aroma hop, Normal hop, and Bitter hop
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Japanese U
nique Craft Beer
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Tanba Black soybean• “Kuromame Beer”• Hyogo Prefecture• “Kizakura” corpolation• 380 yen / 330 ml• Taste: Body / “natto”
http://kizakura.co.jp/ja/prod_data/info.php?type=items2&id=IB000130
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Wasabi• “wasabi” Ale• Iwate prefecture• “Miyamori-buroi house”• 472 yen / 370 ml• Miyamori is the top
source of “newasabi” in the Tohoku district.
• Deregulation of liquor tax law enable them to make this new product.
http://www.shokokai.com/tohno/tohnese/tshop/miyamori.html
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Sansho• Iwate Kura Beer• Iwate prefecture• Japanese Herb Ale
SANSHO• This beer brewed with
one question ― “What is the Japanese like beer?”.
• Iwate Kura Beer introduces this beer’s tastes like citrus fruits beer.
http://www.sekinoichi.co.jp/beer/
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CABOS & HONEY• “K’s Brewering Company”• Fukuoka prefecture• 590 yen/ 330ml• Fruit Ale• Malt, Hop, Cabos juice, Honey, Acidity, Yeast, Water, Suger• This beer uses Kabos and honey
as an ingredient, and has a sweet and sour taste. These ingredients are special products in Oita, Kyushu.
http://www.brewmaster2002.com/index.html
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Oyster • “Iwate Kura Beer”
o Iwate• 500yen/ 330ml• Ale/ Stout Beer• Barley/ Wheat Malt, Hop, Oyster, Water • The brewer’s master
wanted to make the original Iwate’s beer.
http://www.sekinoichi.co.jp/beer
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Burdock• “Mimasuya, Inc.• Tokyo • 380yen/ 350ml• Malt, Hop, Barley,
Burdock, ginkgo, Loquat leaf, Tear grass, barrenwort• This is the only beer by
using Burdock as an ingredient.
http://www.mimasu-ya.com/takinogawashouga.html
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Lotus Beer• Ingredient Lotus• Area Hokkaidou
Prefecture• Company SAPPORO• Price N/A /330ml• This beer made so
they can enjoy even the person who doesn’t like beer
http://www.sapporobeer.jp/area/hokkaido/products/haskappruby/index.html
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Coffee Beer• Coffee Bean• Iwate Prefecture• Sekinoichi Brewery• Set Pricing 3900 yen/ 330ml • Coffee Beer made by
Sekinoichi Brewery and Anchor Coffee collaborating
5/http://www.securite.jp/shopping/40
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Bitter Gourd Beer• Bitter Gourd• Okinawa Prefecture• HELIOS Brewery• 298 yen/350ml• This beer was made to think bitter of bitter gourd and bitter taste of beer and meet
http://helios-syuzo.co.jp/docs/products/goyadry/
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Rice (Koshihikari)• Koshihikari Echigo Beer• Nigata Prefecture• ¥ 280/ 500ml• Taste : Dry• Barley malt, Wheat malt,
Hop, Rice• Sake brewing Uehara
made beer using sake ,received the Liquor Tax Act amendments of 1994.http://www.echigo-beer.jp/
product.html
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Orange(Hyuganatsu)
• Hyuganatsu Lager Miyazaki Hideji Beer
• Miyazaki Prefecture • ¥ 530/330ml• Taste : Sour• Malt, Barley, Sugar, Hop,
Hyuganatu Juice ,Yeast, Spring Water
• Hyuganatu was born from Miyazaki and production is No.1 in Japan.
http://craftliquors.jp/shop/hideji-beer_hyuganatsu-lager/
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Shiso• Morita Kinshachi Beer• AoZiso Draft• Aichi prefecture• ¥ 525/330ml• Taste : Sour, Mild• Barley malt, Wheat malt,
Hop, Lemongrass, Shiso• Aichi’s shiso production is
No.1 in Japan.• This beer was made as a
limited edition.
http://goodbeer.jp/scb/shop/shop.cgi?No=895