At Omi Beer, we aim to create "craft beer rooted in the community" and make beer that values local ingredients and culture.
The most iconic is "THE LOCAL". Beer barley, coriander, hops, yeast, and water are all made from locally sourced ingredients, making it a true "local beer". It took 3 years and 6 months to achieve a 100% utilization rate of locally produced raw materials, pursuing the ideal of local production for local consumption.
Our strength is also "small-batch manufacturing" that can only be done by a small brewery. The amount produced at one time is 140 liters (about 400 330ml bottles), which is the smallest lot in the industry, and we have brewed more than 100 types of beer so far.
We are also actively engaged in OEM manufacturing of original beers that make use of local ingredients such as "yuzu", "ayu zushi", "eggplant", "pickled rape blossoms", and "sansho", as well as "beers that are perfect for hot springs" and "beers that go well with Omi beef".
In addition, the beer café "OSANPO" attached to the brewery offers freshly made draft beer as well as dishes that go well with beer, such as "fried chicken marinated in beer". This fried chicken is so popular that it won a gold medal at the 15th Karaage Grand Prix.
"Omi Beer LABO" holds beer making experiences and beer lectures, and also conducts activities to spread the appeal of craft beer. There are several people who actually opened a brewery after graduation.
We want to be a place where we don't just make beer, but also make use of local ingredients and culture to support people's "want to try".