Discover Kyoto’s Craft Beer Scene: A Paradise for Beer Lovers
Japan has a long history of brewing. Before it was the modern paste, miso was brewed as a sauce from fermented grain and fish during the Neolithic era (14,000-300BCE). Rice wine, commonly referred to as sake outside Japan, was first brewed around 500 CE. Tea was introduced to Japan from China during the Nara period (710-794 CE), and Japanese soy sauce brewers have been in operation since around 1580 CE.