When the pandemic shut the doors of the guesthouse Julien and Nobuko Caudron hoped to open in Kamiseya, Kyoto Prefecture, they quickly pivoted to beer. Combining Julien¡¯s Belgian heritage and brewing experience with Nobuko¡¯s business skills, the two launched Kohachi Beerworks earlier this year.
¡°It was something we always planned on doing, so we took the opportunity,¡± says Julien from the old farmhouse he and Nobuko are renovating; on-site brewing and sales are planned for autumn 2021. Tucked deep in the mountains of the Tango Peninsula, with a population of less than 30, Kamiseya is a far cry from the bustling urban setting many craft breweries enjoy. While this village of farmers and artisans may seem an odd location to start a brewery, the Caudrons see it as the perfect place to bring their vision for a taproom serving brews made only from regional ingredients to life.
¡°The economic, social and ecological aspects of our business are very important for us,¡± Julien says. ¡°It¡¯s not just making and selling beer to make money. The idea is to have a product that can include everyone here. How can we help each other? Beer is good because we can use a lot of different ingredients and incorporate others in Kamiseya in the process.¡±
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