Craft beer delivered from the castle town of Himeji, 10/1 (Temper One). We are particular about natural water preparation, and pursued refreshing ease of drinking and a craft beer-like aroma We continue to make beer. A person who looks dark but is actually gentle is a stout that seems to be satisfying to drink as the name suggests, and can be drunk unexpectedly. Roasted malt and chocolate malt are used, but since it is less bitter, even those who are not good at stout can enjoy it like coffee. [I want to make use of the blessings that have grown up to the edge and make beer that I can be proud of in the world] The Harima area, centered on Himeji City, has abundant food resources blessed with abundant nature and water. Yamada Nishiki, which is the raw material for Japan sake, pure water, fermented foods made from it, vegetables, fruits, beef, etc. Most craft beer uses ingredients from overseas, but at Temper One, we want to use locally made ingredients as much as possible. ー水ー Most of the ingredients used to make beer are water, but at Temper One, all the water is drawn from the Hayashida River in the northwestern part of Himeji City every time it is brewed. Beer made from cool, clear, soft water has a great impact on the taste of being easy to drink and refreshing. ーYuzuー In addition, the yuzu used in the standard product ZitWeizen is procured from "Kimoribito", which aims to revitalize the abandoned yuzu orchard in Kamikawa Town in the northern part of Himeji City. This yuzu-infused beer won a silver award at the 2024 International Beer Cup. There are three main yuzu production areas around Himeji City, but among them, Kamikawa Town is in danger of survival because its production is decreasing year by year and prices are falling. However, the quality itself is very good, and everyone at Kimoribi is trying to solve problems as a business through the development of products such as craft cola, juice, and jam. We would like to support this activity in a small way through beer. ーBarleyー In addition, we are developing a market for domestic malt in cooperation with Bier Taniuchi, who started barley production in his hometown of Himeji, and brewing beer using wild yeast harvested in Otemae Street, and we are developing products every day with the aim of economic circulation in the region. 　 [Community-based activities] In addition, our beer brand, 10/1 (Temper One), will spend 10 yen per bottle of beer on the town development of Otemae Street. For more information, please refer to Instagram and note.