Japanese Beer

Beer was first test-brewed in Japan in 1853, following a Dutch recipe. The country's first brewery was established in the 1870s and beer, especially lager, has since become very popular as an accompaniment to Japanese food. Japanese beer drinkers consider a beer's kire (literally 'cutting'), or ability to cleanse the palate, as being particularly important and major Japanese beers are brewed for a sharp, clean finish. In 1994, it has become easier for smaller breweries to gain brewing licences and the variety of original, regional beers has greatly increased.