At Oizumi Kojo, a company located in the industrial quarters of Kawaguchi, a city in Saitama Prefecture, Yuji Shimada and his assistant are running the nation’s first commercial-scale brewery producing kegs of unpasteurized “raw” kombucha, the tea-based functional beverage that’s become a multimillion-dollar industry in the United States, where its purported health benefits have made it a favorite among city-dwelling millennials, models and athletes. Now Japan seems to be cautiously catching on to the trend it once embraced so fervently. (@miura.yoshiaki photos)
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AloJapan.com