Kashihara's Future Spun by Fermentation: FARMENTRY Immigrant Exchange Meeting Visit Report (Held in February 2026)
The "Immigrant Exchange Meeting" is an exchange event that fosters connections between immigrants to Kashihara City, Nara Prefecture, and the local community.
In 2026, the goal is not just to be a social gathering, but to provide immigrants with hints on how to live their own lives in this area by learning directly about the passion and behind-the-scenes business operations of those who have established bases in Kashihara.
This time, we visited "FARMENTRY," a brewery that began brewing in 2024 and has already garnered attention by winning first place in a nationwide competition. We introduce the passion for the region and the challenge of fermentation culture shared by representatives Mr. Nishizaki and Mr. Okuda.
On February 23, 2026, a group of participants from the Kashihara Immigrant Exchange Meeting headed to Goicho, west of Imai-cho, Kashihara City. In the brewery, which was renovated by hand from a steel-frame warehouse, Mr. Nishizaki and Mr. Okuda began their passionate talk.
At the FARMENTRY Taproom: Stories of Diverse Beers (Mr. Okuda)
Mr. Okuda:
"Today, we are serving eight types. First, our flagship product, No. 01 'Special House Lager'. This is the beer that took first place in the pale lager category at the JAPAN BREWERS CUP 2025, a competition where brewers from all over the country gather, beating out renowned breweries. We aimed for a 'standard' that is extremely clean and never gets old.
The second (No. 02) is 'DAWN.' It was created in collaboration with a beer importer in Shizuoka, and it is a very easy-to-drink type characterized by the gorgeous aroma of yeast and hops.
For those who are not very strong with alcohol, I recommend No. 03 'MIX JUICE SAISON.' We brewed it with Maruho Liquor Store in Osaka, and nearly half of the ingredients are fruit. The alcohol content is low at 3.5%, so you can really gulp it down like a mixed juice.
The fourth (No. 04) is 'Amber Ale.' Since we use American hops, it is a beer with a good balance between the roasted malt sensation and citrus aroma.
The fifth (No. 05) is 'American IPA.' IPA started long ago when large amounts of hops were added to prevent spoilage while transporting beer from England to India, and it is characterized by a strong bitterness and aroma. The sixth (No. 06) is the 'Hazy IPA,' a cloudy type that is currently the most popular in the world. The bitterness is suppressed, highlighting the fruity aroma of the hops.
For those who want something a little interesting, try No. 07 'GETTO (Shell Ginger).' Based on a British style, it luxuriously uses Okinawan shell ginger, cinnamon, coconut, and vanilla. It gives you a strange sensation, like drinking a spiced dessert.
The eighth (No. 08) is a type where we added slightly fruity hops to a regular lager beer to make it refreshing to drink."
Participant feedback:
"The No. 1 lager is really delicious with no off-flavors...!"
"I'm so happy that I can drink craft beer in Kashihara City!"
Inside the brewery: 1,000-liter tanks and a DIY philosophy (Mr. Nishizaki)
Next, Mr. Nishizaki guided us through the heart of the brewing process.
Mr. Nishizaki:
"This place was originally a steel-frame warehouse. I am from Gojo, Nara, but I spent seven years training at a manufacturer in Wakayama, and I have been nurturing the plan to build my own brewery for 12 years.
Look at the tanks here. In a typical 'microbrewery,' 150 to 300 liters per batch (one brewing) is common, but our main tanks are 1,000 liters (1 ton). It is precisely because we have this scale that we can stabilize quality and supply enough to reach the entire region."
You might be surprised, but this brewing equipment, I drew the blueprints and designed it all myself. I communicated directly with overseas manufacturers to have it custom-made, and we handled the delivery, plumbing installation, and even the concrete work for the floor ourselves. By doing so, we significantly reduced costs while achieving the ideal workflow as professionals.
The Potential of "Kombucha" as a Side Business
In front of the "Wild Room" (wild yeast room) at the back of the brewery, which maintains a constant temperature and humidity, Mr. Nishizaki spoke about new possibilities.
Mr. Nishizaki:
“In that ‘Wild Room’ with the wooden barrels, we collect wild yeast and local bacteria to age beer over the course of a year. We are aiming for a complex flavor like wine, created by leaving it to the Japanese four seasons.”
Also, in January 2026, at an Asuka/Fujiwara DAO event, they welcomed a kombucha guest, and there was an even more appealing story for those of us who know its deliciousness and charm.
They have a desire to make 'fermentation' itself a culture of this town, and for example, for those who want to do kombucha (fermented tea) as a side business in Kashihara, this is a place with great opportunities he said. It is apparently easier to get started precisely because there are examples like Mr. Nishizaki's. Kombucha also requires careful management of bacteria, but he said it is possible to create an environment where individuals can start small based on Mr. Nishizaki's equipment and knowledge.
If there is anyone who thinks, 'I'm scared to open a shop suddenly, but I want to try making my own brand of fermented beverage as a side business,' please consult them and bring kombucha to Kashihara!
“It would be interesting if we could make Kashihara a ‘sacred place for fermentation’ together.”
Pride in being consumed locally, and moving toward "Gathering, Circulating"
Finally, about his strong feelings for the region and his challenge in April.
Mr. Nishizaki:
“The brewery name ‘FARMENTRY’ means ‘ENTRY’ to ‘FARM’. It’s my 9th year growing hops in Uda, and I want to convey the fun of agriculture through beer by cooperating with farmers like ‘Ichikara Minamade’ in the local Asuka Village.
I value the circulation of our beer within the region above all else. I intentionally do not send our signature lager outside the prefecture, so that it can be drunk at the izakayas that the locals frequent. I believe it only has value as a brand once it is loved by the local people.
On April 18th and 19th, 2026, we will rent out the ‘Kashihara City General Pool’ and hold an event called ‘Gathering, Circulating’. We will place 20 saunas in the 50-meter pool, and 65 restaurants and markets from all over the country will gather. I want to attract people from outside the prefecture and prove that ‘Kashihara is such an interesting place.’ Please come and join us!”
Participant comments:
“I was overwhelmed by the vitality of him building a 1,000-liter tank himself.”
“The story about the kombucha side business was very exciting. It feels like we can do new things in this town!”
“The stance of valuing the signature lager beer so that it can only be drunk locally and consumed locally is passionate!”
Through this visit, I realized that FARMENTRY is not just a brewery, but a ‘town incubator’ that tries to be a receptacle for migrants and challengers.
Please taste the story of ‘fermentation’ that enriches life in Kashihara directly at the taproom.
[FARMENTRY Information]
Address: 197-5 Goi-cho, Kashihara City, Nara Prefecture
Taproom Hours: Weekends and Holidays 11:00 - 18:00
Official Website:www.farmentry.net
Migrant Exchange Meeting Details:Go! Go! Kashihara