< Exotic Japan Original Select > Fermented Ginger Beer from Niseko Brewery

◎ What is a ginger beer? ◎

Ginger beer" is not so common in Japan. Although it has "beer" in its name, it is not a beer. It is a fermented (non-alcoholic) beverage made from ginger that originated in England, and has a history of more than 300 years, longer than that of ginger ale, which was born in Ireland 150 years ago. It is a fermented health drink that has been loved since ancient times.

◎Difference from a ginger ale◎

Compared to ginger ale made with ginger syrup and soda water, ginger beer, which is made by fermenting ginger, chili peppers, lemon, and molasses with yeast, contains more vitamins, minerals, and amino acids and warms the body from the core by gingerols and capsaicin.

▶Ginger beer = Fermented
▶Ginger ale = Not fermented

◎About HAKKO GINGER◎

HAKKO GINGER is the first company in Japan to produce its own ginger beer, with the hope that "many people will enjoy the taste of the homemade ginger beer we had in Australia.

The name HAKKO GINGER comes from "fermentation," of course. And "luminescence" and "eight.

HAKKO GINGER is made of "8" ingredients, which is completed by adding passion to 7 organic ingredients!

In July 2020, a brewery was completed in Niseko, west of Hokkaido. This ginger beer is made from domestically produced organic raw materials and fermented with yeast from Hokkaido's native Ezo cherry trees to become a carbonated beverage. This healthy drink, which is good for beauty and health, is also a very popular gift for people who do not drink alcoholic beverages.

Exotic Japan is pleased to offer a set of six original selections of Ginger Beer by Exotic Japan buyers!

<6 types of original selection>

• STANDARD
• HASKAP
• NIAGARA
• CAMPBELL
• SEABERRY
• ARONIA

Below are the details of each flavor.

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◎ STANDARD

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Organic red pepper (produced in Niseko, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

The traditional English brewing method with a history of over 300 years is reproduced. In order to maximize the potential of the aroma and flavor, ginger and lemon are not dried, and fresh raw materials are used.

The use of molasses, which is high in minerals, amino acids, and oligosaccharides, is expected to reduce calorie intake as much as possible and to regulate the colon and other organs. Molasses is also used to cultivate yeast for sake, which is the best fermentation environment for yeast. Gingerols in ginger and capsaicin in chili peppers warm the body from the internal organs to the fingertips and boost the immune system.

Vitamin C in lemon, salvestrol Q40 in the peel, formicans, pectin, hesperidin, and flavonoids are also said to boost immunity and purify the blood.

◎HASKAP

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Organic red pepper (produced in Niseko, Hokkaido)
• Organic Haskap (from Chitose, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

Haskap grown by Sasaki Farm in Chitose City, Hokkaido.

It is one of the few precious fruits that grow wild only in Hokkaido in Japan. The fruit is about 1 cm in size, and its bluish black color is absolutely beautiful. Containing high levels of vitamins C, E, iron, calcium, and polyphenols (anthocyanins), they are said to help restore eyesight and relieve arteriosclerosis, aging, and fatigue.

Above all, it is so well-known that when people think of Hokkaido, they think of "Haskap. Of course, the effects of ginger, lemon, and chili peppers, which are included in the standard, can be expected as well.

◎NIAGARA (Niagara, white grape)

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Organic red pepper (produced in Niseko, Hokkaido)
• Niagara (produced in Niki, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

Niagara grapes grown by Seo Farm in Niki Town, Hokkaido are used.

First, the grapes are lightly crushed in a blender and fermented at low temperature for the first week, leaving the grapes alone (with skins and seeds). The enzymes in the grapes and the wild yeast that is naturally present in the grapes transfer the bitterness, depth, and deep aroma of the skins and seeds into the juice. In winemaking, we have adopted a technique known as "skin contact" or "cold maceration.

The juice was then pressed, combined with ginger, lemon, chili pepper, and molasses, and fermented with Ezo cherry yeast for another week to 10 days to complete the process. Enjoy the depth of flavor and aroma not found in grape juice.

◎ CAMPBELL

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Organic red pepper (produced in Niseko, Hokkaido)
• Campbell (produced in Niki, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

Tsugaru Campbell grapes grown by Seo Farm in Niki-machi, Hokkaido are used.

First, the grapes are lightly crushed in a blender and fermented at low temperature for the first week, leaving the grapes alone (with skins and seeds). The enzymes of the grapes and the wild yeast that is naturally present in the grapes transfer the bitterness, depth, and deep aroma of the skins and seeds into the juice. In winemaking, the technique known as "skin contact" or "cold maceration" is used.

The juice was then pressed and combined with ginger, lemon, chili pepper, and molasses, and fermented with Ezo cherry yeast for another week to 10 days to complete the process. Enjoy the depth of flavor and aroma not found in grape juice.

◎SEABERRY

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Organic red pepper (produced in Niseko, Hokkaido)
• Seaberry (produced in Shihoro, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

Made from the miracle fruit sea berries grown by Sakai Farm in Shihoro Town, Hokkaido.

In Japan, they are grown only in Hokkaido. The fruit is about 1 cm in size and beautiful orange in color. The fruit contains iron, zinc, vitamins A, C, and E, amino acids, unsaturated fatty acids omega 3, 6, and 9, and pamitoleic acid (omega 7), and is said to be good for immunity, skin regeneration, antioxidant effects, and blood vessels.

Of course, the benefits of ginger, lemon, and chili peppers, which are also included in the standard, can be expected as well.

◎ ARONIA

<Raw materials>

• Organic ginger (produced in Kochi Prefecture)
• Organic lemon (produced in Hiroshima Prefecture)
• Aronia (from Date, Hokkaido)
• Organic red pepper (produced in Niseko, Hokkaido)
• Molasses (produced in Tokachi, Hokkaido)
• Ezo wild cherry yeast (produced in Tokachi, Hokkaido)

<Features>

Grown in the cold, mineral-rich, volcanic ash-rich optimum location of Otaki (formerly Otaki Village), Date City, Hokkaido, aronia contains high levels of anthocyanins, which have strong antioxidant properties and are effective in restoring eyesight and preventing senility, and carotenoids, which are said to regenerate skin and mucous membranes and break down fats. It is also rich in vitamin C and minerals, and is a representative super fruit of Hokkaido.

Aronia is often thought of as astringent, but slow fermentation gives it a mellow, gentle blueberry-like flavor. Recommended for people whose eyes have been tired recently from using cell phones and computers.