After working for many years in the English teaching industry in Japan, long-time friends Matthew Boynton and Dan Bellamy decided to take a chance and follow their passion for beer by opening their own brewery in Tokyo. Not only did they have to navigate the complicated small-business infrastructure and regulations in Japanese in their local community and learn the ins and out of running their first business, but they also faced a potentially even bigger threat: opening right at the beginning of a pandemic. So how did they do it? How did they go from teaching English to making beer? How is beer made? What is hop-diving? Why get into the beer industry in the first place? We get to the bottom of all of these questions in this on-location episode with a bonus behind-the-scenes tour of Sakamichi Brewing! If you're a beer enthusiast or always wondered what is involved in the beer-making industry, you won't want to miss this episode!