Scott Haas is the author of Back of the House: Secrets of A Restaurant,
and won a James Beard award for his on-air reporting on public radio.
He writes often about Japan.
In 1994, a new law allowed breweries to produce a minimum of 600 hectoliters per year. Microbrewing in Japan was born. Over 200 microbreweries sprang up in a few years. Today that number is half of what it was. Yet the beer culture in urban areas like Tokyo and Osaka is twice as strong.
