About the brand
A 150-year-old folk house on the remote island "Koijima" in Ehime Prefecture has been renovated.
We make sustainable craft beers, such as beer made from citrus picks, which are a specialty product.
We utilize plucked fruits that are thinned out and discarded when cultivating citrus, which is a specialty product.
Iyokan IPA, which uses pickled fruit Iyokan, won the JGBA2024 Gold Award, and Iyokan Saison won the Silver Award.
Brewers are cooks by nature, so they value compatibility with food. We do business with high-end teppanyaki restaurants in Yokohama, crab specialty restaurants in Asakusa, and membership-based hotel groups.
In 2022, he moved from Yokohama City, Kanagawa Prefecture to Koijima with his family.
With the idea of valuing a life with agriculture, we named it Gogoshima Beer Farm.
More about the Brand Owner
南雲 信希
ナグモ ノブキ
Born in 1980 in Yokohama, Kanagawa Prefecture.
Gain cooking experience at various restaurants such as Italian, Japanese, and cafes.
In 2019, he opened "Yokohama Vegetables and Japan Sake Nanakusa" in Naka-ku, Yokohama City.
In the wake of the new coronavirus, he reviewed his life so far and decided to take on the challenge of living on the island and making craft beer, which he had longed for.
In 2022, he moved with his family to Koijima in Ehime Prefecture and started brewing in January 2023.
He currently lives with his wife and two daughters.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
I've always been interested in making things, and I've always been particular about making my food by hand as much as possible.
When I wanted to try something new in the wake of Corona, the first thing that came to mind was craft beer making.
I've always been interested in craft beer making, and I thought that craft beer could be delivered to customers and friends anywhere.
Koijima is a citrus island, and I knew that there is a picking (thinning) process to grow citrus, so I thought that I could contribute to farmers by using Mr./Ms. picked fruits.
I myself am originally a chef, so what I look for in alcohol is a drink that does not interfere with the meal and complements the meal. We aim to create craft beer that can provide new value together with professionals in various fields such as farmers, Mr./Ms., chefs, editors, and designers.
Commitment to the product
■IyokanIPA w/花本農園
Uses plucked Iyokan from Koi Island. The refreshing hop aroma and the bittersweetness of Iyokan match.
JGBA 2024 Gold Award Winner
■RiceLager w/Mitsui Matsuyama
Rice suitable for sake brewing from Ehime Prefecture
It is especially popular with members-only hotel groups and high-end restaurants such as teppanyaki, sushi kappo, and Italy.
We would be happy if you would be interested in business partners who find new value in pairing beer and food with solid dishes.
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