Looking Towards 2026

Yesterday we shared our blog reviewing 2025 (see blog). Today we look toward...

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Our third visiting Noto Peninsula
Written by Yuichiro Mori, Kyoto Brewing Co. 1. Introduction(Why Noto?) ...
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Men's Health - Movember 2024
Last month, throughout the entirety of November, every single person that cou...
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Noto: a Peninsula Still in Need of "Nozomi"
Last month, 7 months after our last visit to deliver our charity beer (Previo...
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Delivering "Nozomi" to Noto
We recently brewed and distributed 望み (Nozomi, meaning “hope” or “w...
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The Challenges of Staying True to Commitments
2023 has been an eventful one for KBC. One of them was the need to deal with ...
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Growlers: balancing two important values
When we started our brewery, almost no one in Japan knew what a growler was, ...
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新しいステージで活躍する麦芽カス
規模や場所を問わず、世界中の醸造所が一度は悩んだであろう醸造工程で発生する廃棄物の処理方法。醸造工程で発生する廃棄物の多くは液状で、発酵・熟成・洗浄の各工...