The creation of TOSACO beer begins with a deep respect for Kochi's rich natural environment and local specialties.
We value "co-creation with the community". In collaboration with various regions in Kochi Prefecture, we have developed limited edition beers that make use of local ingredients. We have created products that shine with the individuality of the region, such as "Nakatosa Strawberry Beer" in Nakatosa Town, "Red Shiso Sour Ale" in Motoyama Town, and "Green Lemon Beer" in Kuroshio Town.
Our commitment to materials is also a characteristic of us. He has developed creative beers that combine local ingredients with traditional manufacturing methods, such as "Yuzu Pale Ale" made with yuzu from Kochi Prefecture and "Wajo Kelsch" made with Japan sake yeast. In addition, we also consider sustainability, such as "Panbiru", which was born from upcycling with bakeries.
In brewing, we combine the latest equipment with traditional brewing techniques to achieve both stable quality and taste innovation. It has been evaluated in international beer competitions, and has won awards for "Yuzu Pale Ale", "Kome White Ale", and "Wajo Kölsch".
At the "TOSACO TAP STAND" attached to our brewery, we not only serve freshly brewed beer, but also create a place where you can experience the marriage of Kochi's food culture and beer. While admiring the magnificent view of the Monobe River, we offer a special time to enjoy TOSACO's beer and Kochi's food.