Hakuba

They use the clearest mountain water to start the brewing process. Starting as snow in the high alps above Hakuba Village it then melted and trickled through the forests and stone, down to their water source. It then begins another transformation. The freshest and most fragrant hops and grains from around the world bring the smells and tastes that they need. They slow-ferment until each brew is just right and then bottle and cap by hand. Their bottle-conditioned beers are not filtered and so all the flavour and aromas are trapped by that metal cap. A little yeast then continues to refine the beer, whilst also naturally carbonating for the perfect light fizz and head.