Indigenous Brewing: NAT.BREW Exhibition Now Open at D&D Toyama

An exhibition showcasing the efforts of the craft beer brewery NAT.BREW will be held from February 13 to April 13 in the gallery on the first floor of the Toyama Prefectural Civic Center (D&DEPARTMENT TOYAMA).

The exhibition title is BREW NATIVE: NAT.BREW’s Efforts to Create Local Culture Through Brewing.

It was founded in 2022 in the Inami area of Nanto City, NAT.BREW produces craft beer using local ingredients under the concept of indigenous brewing. The brewery is led by former winemaker Shunsuke Mochizuki, who brews with a focus on the local terroir.

The exhibition introduces the beers released by the brewery, as well as a new project using wooden barrels made from timber from Inami, Nanto City. It explores the underlying philosophy of indigenous brewing, providing insights into how such efforts can contribute to the evolution of local culture and identity.

The exhibition is free to enter and open from 10:00 AM to 7:00 PM. Guests can also dine at the adjacent restaurant or shop at the store.

You can purchase NAT.BREW craft beers at the shop, and the exhibition also features a collaboration with D&DEPARTMENT TOYAMA, offering a hard cider created together.

(Notes from editorial members: Recently, an actor of a local theater visited our office and brought several beers, saying, “I have some delicious IPA beer, let’s drink together.” Among them was KUMA MASSIGURA, a beer made by NAT. Development. The ingredient list mentioned dried persimmons, and sure enough, when I tried it, I found a fruity sweetness and a smooth texture with a subtle bitterness. This may be an example of indigenous brewing using famous dried persimmons from Nanto City. Anyway, it was delicious. Sakamoto, Editor-in-Chief

I have been assisting NAT.BREW in various ways. The concept of local brewing goes beyond simply using locally sourced agricultural products—it also includes engaging with the community through open events, creating green curtains with hops at local preschools, brewing beverages with those hops, and more. As a new challenge, we have begun aging sake in barrels made in Inami, adding new value to locally sourced wood. This exhibition showcases these initiatives, and I hope you will take the opportunity to explore them. Takei, Development Producer

I like the word “indigenous.” I always believe that jobs that rely on sourcing materials from distant countries or requiring people to travel far should come to an end.

Craft beer is something to be grateful for. It contributes to enhancing the cultural level of a town and undeniably improves the region’s quality—like a hidden treasure.

Wouldn’t it be great if Imizu City had its craft beer…? Akashi, Producer)

Story: Mai Takahashi
Edit and translation: Masayoshi Sakamoto