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00:00The beautiful scenery of the sea of Japan spreads out in Gotsu City, Shimane Prefecture.
00:08Right next to this beach is the JR Sanin Honsen bridge station.
00:14Actually, this station is an unmanned station,
00:17but they are making something that is rare even in Japan.
00:22So here's a quiz!
00:24What are the three things you can enjoy while waiting for the train at the JR Sanin Honsen bridge station?
00:32A. Craft beer made from local fruits.
00:37B. Kushi-yaki made from local beef.
00:41C. Seafood rice balls from the sea of Japan.
00:45Yashima-san, you have 5 seconds to answer.
00:49I like all of them.
00:51But the seafood rice balls that everyone can enjoy.
00:56The correct answer is...
00:58A. Craft beer.
01:03Surprisingly, there is a beer brewery at this station.
01:07I can see it.
01:10In addition, the original station hall has been converted into a counter.
01:15You can enjoy a great cup of beer while looking at the brewery.
01:26It's good.
01:27I stopped by while I was waiting for the train.
01:29It's a good place to drink.
01:31It's a good place to drink.
01:32I've never heard of it.
01:34The brewery is owned by Iwami Bakushu.
01:39In fact, this is a company that revolutionized the craft beer industry nationwide.
01:45What's lined up at the production site is...
01:49A freezer?
01:52It is recognized that about 70 companies are incorporating this brewing method.
02:00It is a company that has been visited by researchers from all over the country.
02:06In the background of the brewing method, there was a novel idea of a brewery called Edison of Otsu.
02:15This time, I'm going to find out if it was the case of the company that created the new common sense of craft beer.
02:23Iwami Bakushu
02:41Otsu City, located in the western part of Shimane Prefecture.
02:44The Iwami Bakushu Craft Beer Brewery is located in the station building of JR Sannin Honsen Hashi Station.
02:53Craft beer is a unique beer made with a small brewery.
02:58The company produces craft beer using local summer oranges and pine needles.
03:07Itsuo Yamaguchi, the factory manager, has a unique career.
03:12He studied fungi, such as mushrooms, at Shinshu University's Faculty of Agriculture.
03:17When he was a graduate student, he developed an Internet sale of mushroom cultivation kits using ogakuzu.
03:24He was full of creativity, saying that he worked ahead of his time when Internet sales were rare.
03:33After that, he was involved in product development at Otei Miso Maker.
03:39He has been a professional in the field of fungi and fermentation.
03:44And finally, in 2012, the weather was...
03:48He met the craft beer boom that was going on in the United States.
03:53I see.
03:54Craft beer has a variety of colors and alcohols.
03:59You can create a lot of individuality.
04:02And you can use as much as you want.
04:05Yamaguchi, who has been involved in fungi and fermentation,
04:10decided to step into the world of craft beer.
04:15The first thing he aimed for was a business plan contest hosted by GOAT.
04:21The project he submitted there was called Octoberfest.
04:25It was full of ideas.
04:28It's a good theme.
04:29It looks fun.
04:30We started the fermentation.
04:32It was small at first, but five years later,
04:35we announced that an event like Octoberfest would be held in this town.
04:44He was full of ideas.
04:47The project to bring liveliness to a small town attracted a lot of attention,
04:52and he won a prize of 1 million yen,
04:56which was the company's goal for 2015.
05:02The first brewery was a small space.
05:06It was started by a small team of Yamaguchi's wife and an employee.
05:11His wife, Azusa, was the president at the time.
05:16I thought it would be fun,
05:19but it wasn't realistic.
05:21I didn't know if I could make beer.
05:25Here is a brief introduction to how to make a general craft beer.
05:30First, put the malt in hot water and stir.
05:34Then, the malt's starch turns into sugar,
05:38and a sweet malt liquor is made.
05:41Next, to add bitterness and aroma,
05:44add hops and other ingredients and simmer.
05:48By adding hops and fermenting,
05:51the sugar turns into alcohol, and the craft beer is completed.
05:58Normally, for this fermentation,
06:00a large tank of 500 to 1,000 liters is required,
06:03and the temperature control device costs between 500,000 and 1,000,000 yen.
06:09This cost is a big hurdle,
06:12but Yamaguchi had an idea to solve this problem.
06:18The key is...
06:22A refrigerator for home use.
06:25For home use.
06:26In fact, the company uses a general refrigerator as a fermentation tank for beer.
06:32It's a thermostat for hot water.
06:35It's sold for about 5,000 yen.
06:36There is a power supply for the chest freezer at the outlet,
06:39and there is a heater inside.
06:42This is a heater for bees.
06:45When the temperature goes up, the switch in the freezer turns on.
06:50When the temperature goes down too much, the heater turns on.
06:55It's a system that controls the temperature with a thermometer.
06:59Fermentation in the freezer is often done in the United States,
07:03where there is a culture of brewing beer at home,
07:06but there was a problem that the space would be wasted
07:09by putting a round tank in the freezer.
07:13This is where Yamaguchi's idea shines.
07:19It's a plastic bag.
07:22It's a plastic bag in which beer fermentation is done in a freezer.
07:28This would be a waste of space.
07:32Yamaguchi's experience was deeply involved in the background of this idea.
07:38I was originally in the miso industry,
07:41so I had the idea of using a plastic bag to carry fermentation containers.
07:51By combining commercially available products,
07:54the initial cost of a special fermentation tank is more than 500,000 yen,
07:58but the capacity is reduced to just 50,000 yen.
08:03There is another big advantage to using a plastic bag.
08:07Normally, a stainless tank for beer fermentation
08:10requires a large amount of water and chemicals to clean after use,
08:14so it takes time and cost.
08:17However, if you use a plastic bag,
08:19you just have to throw away the bag after the fermentation is over.
08:25What's even more surprising is that the company
08:28has publicly released this technology.
08:31As a result, future fermenters who want to learn the technology
08:35come to the company one after another,
08:38and now this method is used in about 70 fermentation plants around the country.
08:45This technology was eventually called the Japanese-style fermentation method by the name of the company.
08:53The reason why the cost of delivery is reduced is that many people can join,
08:58and many people compete with each other to make it.
09:02I think the industry is going to level up.
09:07Ms. Oda, who was working on this day,
09:10also came to the training because she was fascinated by the low initial cost.
09:14She feels a great advantage in beer fermentation with a small amount.
09:18Normally, I can only experience it once a week or a small number of times,
09:23so I can't remember it,
09:25but I prepare it every day, so I can remember it in a short period of time
09:30because the next one will come before I forget it.
09:35There is another secret to the Japanese-style fermentation method that can be made with this small amount.
09:43On this day, Mr. Yamaguchi visited Mr. Ikki's farm in Gotsu City.
09:49This summer orange is used in the most popular craft beer in the company.
09:56In the case of Mr. Yamaguchi, you can make anything small,
10:00so you can make everything.
10:02That's right.
10:03I'm very happy about that.
10:06The reason why it can be used even with a small amount of food is
10:10because the Iwami-style fermentation method can be prepared even with a small amount of 50 liters.
10:17It's a sustainable mechanism.
10:19If no one eats it, it will be thrown away and rot in the mountains.
10:25I hope to be able to do something like that with the residents forever.
10:33The company has made a smooth start with its own technology and the passion of the local community.
10:40However, five years after the opening, the spread of the novel coronavirus has been directly affected.
10:46Will Mr. Yamaguchi, the idea man, be able to come up with an idea?
10:54It's nice to have a craft beer while waiting for the train.
10:57It's fun to wait.
11:00I'd like to hear the source of the idea.
11:02Mr. Yamaguchi, the factory manager of Iwami Bakushu, came to the studio.
11:07Nice to meet you.
11:11Your wife is the president, right?
11:13That's right.
11:14My wife is the one who came up with the idea.
11:18I'm in charge of the technical part.
11:21At home and at work, I think my wife is in a better position.
11:28That's right.
11:30I agree with you.
11:32As I said in the VTR, I'm Edison.
11:36Is this natural?
11:39I'm embarrassed to say it myself.
11:42I solve problems on social media.
11:47Mr. Yamaguchi's craft beer was prepared in the studio today.
11:55That's nice.
11:57This is an original beer with a flavor of summer oranges.
12:01Thank you for your hard work.
12:03It's just started.
12:05Let's do our best today.
12:13It's refreshing.
12:16It's a beer you want to drink in the daytime.
12:19I can feel the summer oranges in the foam.
12:22The aroma is reflected in the foam.
12:26It's refreshing and delicious.
12:30Is this beer made in the Iwami style?
12:35I didn't say that.
12:38The Iwami style was born.
12:41That's why everyone said that and the name was established.
12:45What was the most difficult part of making this beer?
12:52There is a concept that beer should be made in a stainless steel tank.
13:00If you follow the procedure, you can make a good quality beer.
13:08It's hard to explain.
13:10Craft beer is unique.
13:14It's unique to make it with a proper device.
13:18I think it's parallel.
13:22What is Mr. Yamaguchi's idea that broke the wall of COVID-19?
13:31The spread of the new coronavirus that has attacked the world.
13:36It's not a situation where beer sells well due to self-restraint.
13:39It's been a tough day.
13:41Mr. Yamaguchi, who was on a business trip for half a month at the time,
13:46took this situation positively.
13:48He asked for advice on how to run a business.
13:52I went to Tokyo, went to a beer bar, and asked for a sample of beer.
13:59I called him later and asked if he had drunk it.
14:02He said it was delicious, but he didn't drink it.
14:06That's what most people say.
14:10He stopped his usual business activities due to COVID-19.
14:15And what did he start?
14:21Online drinking business.
14:24It's a new style that uses communication to send beer to the store ahead of time and talk while drinking together.
14:34Let's talk on Zoom at what time and what minute.
14:38Which color do you like? Which bitterness do you like?
14:42You can talk while drinking.
14:44The restriction rate has increased a lot.
14:47The sales have doubled due to COVID-19.
14:50If you don't like beer, you don't have to worry about the handicap of rich people who live far from the city.
14:57In addition, a small amount of brewing is a big weapon.
15:04You can make a special beer with a small amount of beer, which is only 50 liters and 150 bottles.
15:11In a normal craft beer brewery, the preparation from 500 liters is common.
15:17This small amount of beer was amazing.
15:21Even if you imitate what a big hand is doing, you can't beat a local brewery.
15:29I'm working on how to do it without taking time and effort.
15:34It's a strong point to realize a variety of breweries with wisdom and ingenuity.
15:42With a small amount of special beer production and an online drinking business as a weapon, the company has succeeded in creating new needs.
15:52It is now possible to make original beer at restaurants and individuals.
15:56Requests from people all over the country to make beer have been flooding in.
16:07I'm glad to hear that people are coming to talk to me because I'm a local brewery.
16:19Even if I make beer in the countryside, I feel like I'm getting closer to the customers.
16:26This is the revolution of this time.
16:29In addition, beer is not the only thing that the company is working on.
16:34In fact, the company also developed this cup.
16:38It's an original machine that dissolves carbonic acid in beer.
16:42I used to shake a small brewery with my hands.
16:46At first, my company was like that.
16:49But I was told that I couldn't do anything if I didn't do this.
16:56I thought I'd quit if I did this, so I developed this machine.
17:02Mr. Yamaguchi, the idea man, also makes the machines necessary for brewing beer himself.
17:09If you can make a machine that is easy to use, you can sell it as a product.
17:17Not only does it add carbonic acid, but it also develops and sells machines that fill the can.
17:23It's a high-end Edison.
17:28In addition, the company has established its position as a pioneer in the craft beer world with four pillars,
17:38such as the manufacture of beer, the support of the brewery, and the sale of machines.
17:43In addition, Mr. Yamaguchi, the idea man, did not stop making beer.
17:52How many kinds of special beer have you made so far?
17:57I've made about 100 kinds, including detailed arrangements.
18:02In total, I've made about 500 kinds.
18:05There was an order from Rito, too.
18:07By the way, which island was it?
18:09For example, in Shimane Prefecture, it was Okinoshima.
18:13Actually, it's a northern region where you can get Hassaku.
18:17I'd like to promote it, but I can't do that.
18:21So I'll sell it instead.
18:23So it's a northern region of Hassaku.
18:26Yes, it's a northern region.
18:28That's why I can promote it here.
18:30But if you ask for a lot of things like that, it's not good.
18:33Is there anything difficult about beer?
18:37That's right.
18:38The internal organs of fish?
18:40That's a little difficult.
18:44If you're going to drink it, you have to put it in.
18:47I haven't done that yet.
18:49Maybe there will be in the future.
18:52I see.
18:53But you're making a lot of machines like that.
18:57How far are you going with that?
19:00Basically, it's an arrangement of some kind of machine.
19:03For example, the machine that shakes the soda earlier.
19:07It's like opening your legs with a health device.
19:11Or riding a horse.
19:13First, I'll put a barrel on it and actually move it.
19:18If I like this movement, I'll disassemble the machine.
19:23I'll think about the design.
19:25I'll talk to a local mechanic or electrician.
19:30That's how I do it.
19:32The first stage of the experiment looks interesting.
19:35That's right.
19:36You tie the barrel to the machine that shakes it.
19:39It's not a soda.
19:42That's right.
19:43That's why there's a lot of health equipment lined up.
19:47That's when you develop it.
19:49What is the new initiative that spreads beyond the framework of craft beer making?
19:58Currently, the company is in the JRSanin Honsen Hashi Station.
20:04This station is also a tourist spot.
20:07As the nearest station to the Shimane Marine Museum Aquas.
20:10Celebrations were expected.
20:12Drivers were worried about drinking.
20:15While Mr. Gotsu was looking for a way to make use of the station.
20:18The company proposed to set up a brewery.
20:24Railways and beer go well together.
20:28I've been on a flower train before.
20:31It looks fun.
20:32The last train is getting more and more crowded.
20:36JR can't use it even after drinking.
20:41I originally thought that it would be nice if it could activate here.
20:46With that in mind, the company is now working on the development around the station.
20:53Mr. Yamaguchi headed to the sheep ranch on the south side of the station.
21:01In September 2024, the company called Mr. Ishii of the sheep ranch and moved the ranch.
21:09What the sheep are eating is Bakugakasu made from beer.
21:16If it is properly processed, it costs more than 1 million yen.
21:22But the sheep are happy to eat it as food.
21:27We also get fresh food.
21:31It's stable and good food is delivered, so it's helpful.
21:37While cooperating with each other, they are aiming for the activation of the station.
21:42In January 2025, the spice restaurant will be opened in the residential area purchased by the company.
21:50I think it's interesting that it's in one place.
21:52I think it's interesting that people can flow rather than being scattered in various places.
21:59New initiatives to liven up the area are progressing one after another.
22:03The expectations of the people in the city are also increasing.
22:06I think that the activation of the station will increase the value of the station.
22:11I think that the activation of the station will increase the value of the station.
22:19The people who supported us from the beginning are the people of Gozu City.
22:24I want to repay them.
22:28I would like to invite business people and make a mechanism for the whole city to be activated.
22:36The company contributes to the area with a variety of ideas from beer making to city planning.
22:42New challenges will continue from now on.
22:47I thought it was cute to see that there were various things in the station.
22:56How did you get involved with Yamaguchi-san?
23:00I got involved with the station because I couldn't afford to buy a parking lot.
23:07When I bought the land in the countryside, I got a house and a farm.
23:15People who are active one after another came together.
23:20I think Yamaguchi-san is thinking about further development.
23:25There are more than 4,500 unmanned stations in Japan.
23:32I want to expand the number of unmanned stations nationwide.
23:37I want to develop the Iwami-style unmanned station.
23:43It may be a small case, but I think it will continue to grow.
23:47Mr. Yashima, please tell us about today's lesson.
23:52Today's lesson is...
23:55Move when you're inspired!
23:57Move when you're inspired!
23:59People like Yamaguchi-san are called inventors.
24:05If you don't move when you're inspired, you won't be able to move forward.
24:13You may fail, but you'll learn that it's a shortcut.
24:21Thank you very much for today.