Shinya Suzuki, owner and head brewer at Yokohama Bay Brewing has played an important part in the city’s craft beer scene for over a decade. After a stint as head brewer at Yokohama Beer, he established his own brewery in 2013 in Naka-ku before moving to Totsuka to greatly increase its capacity. He is also the organizer of the annual Japan Brewers Cup, held at Osanbashi in January (excepting this year). His efforts have gone a long way toward his personal goal of “making Yokohama the craft beer city of Japan!”
Due to his fame, the Keikyu Corporation approached him to open a brewery near Hinodecho at a new development below its train line. Suzuki took it as an opportunity to try something new. He explains, “I already run a large beer brewery so I wanted to do something different. Gin and craft spirits distilleries don’t require much space nor money to install, so I decided to open this gin production facility.” Craft gin has been gaining in popularity over the past few years and the timing seems right.
To learn the ropes of the process he turned to Kiuchi Brewery, known internationally for its Hitachino Nest beer, but also a producer of Kikusakari sake and other alcoholic beverages, including gin. Suzuki tells us that unlike most gin distilleries in Japan, which commonly are shochu (Japanese spirits) producers using potatoes or wheat as a base, Kiuchi uses beer. That model was perfect for Suzuki. He studied the process at the Hitachino Brewing Lab in Kanda, Tokyo before opening the Yokohama Gin Distillery in the Hinodecho Food Hall.
The distillery takes up to 300L of 8.5%ABV beer produced at the Totsuka brewery, distills it and adds botanical ingredients–berries (especially juniper), citrus fruit, and/or spices–to make various flavors of gin. During our visit we tried eight experimental batches served straight, on the rocks, and cut with soda, tonic water or a 50/50 mixture of both (¥750~). The distillery is working on a standard, but will be continuously trying different ingredients and allowing patrons to try them. We thoroughly enjoyed this aspect. Additionally, the bar sells original lemon sours (250ml ¥800~), a couple of its own beers (300ml ¥700, 500ml ¥1000) on tap, and bottled beer.
It’s not uncommon to run into Suzuki himself at the bar, but usually distiller Makoto Mineo can be found behind the L-shaped counter, which seats 8~9. For customers with some Japanese ability, he can guide you through the drink offerings. Those less skilled may need some assistance to understand the complex list of ingredients unless random ordering by number is acceptable–what we did anyway since we didn’t know the flavors imparted by most of the botanicals. There are no meals served, but a handful of snacks are sold. As the name implies, Hinodecho Food Hall contains a number of small restaurants with community seating so hungrier customers can grab something from a neighboring shop.
*note that the menu is in flux so may differ from what is presented here