Founded in 2016 in a converted sake warehouse a ten-minute walk from the station, the brewery began as a two-person operation working a single 200-litre kit, with one stated ambition: to make beer that tasted unmistakably of the prefecture it came from. The earliest batches were rough, and the founders have never pretended otherwise.

Ten years on, the brewhouse runs a 1,000-litre system year-round and sources most of its hops from farms within an hour's drive of the door. The taproom occupies the warehouse's original ground floor, timber beams and all, pouring ten taps alongside a rotating cask. Fermenters sit in plain view behind the bar, and on quiet weekday afternoons the head brewer can usually be found working among them, happy to explain what is going into the next batch.