JAPAN'S AWARD WINNING CRAFT BEER
FROM ISE, TO YOU.
MIE
PREFECTURE
JAPAN
ABOUT ISE CITY
Welcome to Ise City, a town in Japan that seamlessly blends traditional culture and breathtaking natural scenery. Experience Japan's rich Shinto culture by visiting the numerous shrines and temples, including the iconic Ise Jingu. Immerse yourself in the beauty of the sea and rocky shores at Ise Bay and Futamiura. Savor the delicious cuisine, which includes Ise lobster, abalone, Ise udon, and Akafuku mochi. Witness the beauty of cherry blossoms and rapeseed flowers in spring, and the breathtaking autumn leaves in fall.
Ise City is a renowned tourist destination, having hosted the prestigious Ise-Shima Summit, which drew international attention to this captivating town. Plan your visit to Ise City and embark on a journey of discovery and wonder. We look forward to welcoming you to Ise City, where traditions meet modernity and nature flourishes.
ISE GRAND SHRINE
The Ise Grand Shrine (伊勢神宮, Ise Jingū), located in Ise, Mie Prefecture of Japan, is a Shinto shrine dedicated to the sun goddess Amaterasu. Officially known simply as Jingū (神宮), Ise Jingū is a shrine complex composed of many Shinto shrines centered on two main shrines, Naikū [ja] (内宮) and Gekū [ja] (外宮). Besides Naikū and Gekū, there are an additional 123 Shinto shrines in Ise City and the surrounding areas, 91 of them connected to Naikū and 32 to Gekū.[2]
OUR COMPANY
450 Years in ISE
Ise Kadoya Beer has its roots in the Kadoya teahouse, which has served visitors to Ise Jingu with its famous mochi since the distant Sengoku period (1467-1615). In the Taisho era, we started making miso and soy sauce, and the brewing technology became the background for entering the world of craft beer.
The original Kadoya Tea House has been maintained as well as possible without taking away from its original beauty and currently serves the local Ise community with its famous Mochi and tea.
BEER FACTORY
Built in 2018, this factory serves as the home to all ISEKADO operations from planning, designing, brewing, bottling to shipping. Utilizing state of the art brewing tech as well as carefully learned techniques from over the years gives an immaculate final product that the brewers and our team can be proud to share with you.
THE SCIENCE OF BREWING
In order to achieve the best possible quality, ISEKADO combines the delicate sensibilities of its brewers with a high level of scientific expertise. The company employs several international beer judges, including the CEO, and has many staff members with Doctoral and Master's degrees. They use advanced analytical instruments such as spectrophotometers, real-time PCR machines, alcoholometers, and DO meters to conduct beer inspections on a daily basis. ISEKADO's scientific approach to beer production extends beyond in-house efforts and includes collaborations with external organizations such as Tokyo University Graduate School, Shimadzu Corporation, and the Mie Industrial Research Institute, allowing them to challenge beer production in ways previously thought impossible.
In particular, ISEKADO boasts an overwhelming amount of research on yeast utilization compared to other Japanese companies, with many significant results such as the isolation and commercialization of several types of wild yeast, completion of genetically edited yeast, and control of Lacanacea, a key yeast in fermentation.
Some of these results have even been published as academic papers and commercial products. The CEO, Suzuki, was awarded a doctorate for his research on isolating and commercializing wild yeast, and the yeast he studied continues to be used in the production of HIME WHITE. Additionally, the CEO is a member of three societies, serving as a director in one of them.
PALE ALE
The rich aroma of 3 types of hops is combined with the richness and umami of malt. A citrus scent reminiscent of fresh grapefruit juice spreads gorgeously. It has just the right amount of richness and sweetness, and a clean mouth feel. The malt flavor is gently wrapped in a gentle bitterness, and you can enjoy the refreshing aftertaste.
HAZY IPA
Hazy IPA with citrus scent and gentle sweetness that goes well
with various dishes.
A refreshing scent like passion fruit and a dry scent of citrus that surrounds it spreads refreshingly. The smooth texture of wheat is refreshing, and the firm bitterness of hops tightens the medium body, while the slight sourness of wheat malt complements the gentle aftertaste.
HIME WHITE
A white beer accented with coriander spice, with a natural acidity
and gentle mouthfeel.
The spicy aroma of coriander and yeast, the pale color of wheat malt, the gentle and light texture, and the freshness of the drink. The natural sourness and moderate bitterness of the wild yeast create a refreshing impression, and you can enjoy the refreshing finish with the faint scent of yuzu.
MEET OUR BREWERS
26 YEARS OLD
KAZUHO SETA
Reason for joining ISEKADO
I studied brewing science during my university days and aspired to become a brewer, utilizing my knowledge in the field. I wanted to learn from the breweries that I found the most delicious at the time, and that's why I chose ISEKADO.
Favorite aspect of work
Being able to taste the beer that we've
produced before anyone else.
Hobbies
Sauna and drinking beer.
MY GOAL
We strive for the highest level of fermentation and hygiene management to achieve a clear, off-flavor taste that can be enjoyed from the first sip to the last, making it a perfect beer for toasting and continuous drinking.
Reason for joining ISEKADO
I believed that it was the best place to learn brewing. Before joining the company, I aimed to become a good brewer despite having no experience in beer brewing, so I was looking for an environment where I could acquire the skills necessary for beer brewing. I was convinced that ISEKADO was the right place to be because they had objective achievements with numerous awards at competitions, and their beer matched my taste.
Favorite aspect of work
My favorite part of the job is the challenge of brewing limited edition beers. It's definitely rewarding to improve and fine-tune the quality of the beers we produce regularly. However, in limited edition brewing, we can try brewing approaches that we wouldn't be able to with our regular beers, so it's exciting, and looking back on the beer that we've created is also fascinating.
Hobbies
I practice equestrianism. In brewing, I do my best to ensure that yeast can perform at its best, but in equestrianism, I work in cooperation with my horse to enable it to perform at its best.
MY GOAL
ISEKADO works on product development with a combination of "basic techniques" to create good beer based on international competitions and "research and challenges" to pursue the novelty of new beers. We aim to deliver beer that offers both reliable quality and interesting flavors to our customers
27 YEARS OLD
TAKUMA YAMAMIYA
MESSAGE FROM THE CEO
ISEKADO's parent company is a long-established mochi (rice cake) shop that dates back to 1575. Since founding our craft beer business in 1997, we have continued to brew beer with an honest corporate culture that has earned the trust of our customers for a long time. Above all, we always aim to create the world's highest quality beer, so that our customers can enjoy it with satisfaction. We are proud to have won the gold medal three times in a row at the
International Brewing Award in 2017, 2019, and 2021.
At ISEKADO, we believe in using only the finest ingredients and traditional brewing techniques to create beer that embodies the spirit of our company's heritage. Our commitment to quality is reflected in our award-winning beer, which we hope you will enjoy and appreciate.
To our overseas customers, we extend our warmest welcome and gratitude for choosing ISEKADO as your craft beer provider. We look forward to continuing to bring you the best of Japanese craft beer and to expanding our relationship with you in the years to come.
- Suzuki Narihiro
AWARDS
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