Water and its role in the Kansai diet A "ji-beer" that truly represents its birthplace Iganosato Mokumoku Beer Copper brewing tanks, imported from the Czech Republic, the home of beer-making. Since the revision of Japan's Liquor Tax Law in 1993, "ji-beers" (local beers) have been appearing one after another across the country. Either way, brewing techniques evolved in line with the development of the country's culture, and Fushimi's sake brewing process was perfected by the beginning of the Edo period. Igasanroku Pilsner and its World Beer Cup prize. A community farm operated by local farming households, its slogan is "nature, farming, and made by hand." From this foundation arises the farm's microbeer, produced with a local agricultural product, namely barley. Mokumoku Beer offers a surprising variety of flavors and aromas. As for water, the best water for brewing beer is said to be free of metals and chlorides, somewhat hard, and comparatively rich in calcium; the farm's groundwater meets all these requirements. Even though imported hops are used in the production of Mokumoku Beer, experts give it high marks as a local beer. Of the six varieties of beer produced at the farm, one by the name of Igasanroku Pilsner was entered in the World Beer Cup, an international beer competition, last spring. There it won third place in the pilsner category, a category comprising some 70 percent of the entrants. With this award, it can now be said that Kansai water plays a role on the world stage. Iganosato Mokumoku Handmade Farm TEL 0595-43-0909 Tasting the beer to judge its maturity. Beer restaurant at the farm. BACK To Microbreweries in Kansai All images Copyright. 1997 Kansai International Public Relations Promotion Office. All Rights Reserved.