beer
An early boom in small regional microbreweries followed Japan's 1994 revision of tax laws allowing the establishment of smaller breweries producing 60,000 litres (13,000 imp gal; 16,000 US gal) per year. Before this change, breweries could not get a license without producing at least 2,000,000 litres (440,000 imp gal; 530,000 US gal) per year. Beer produced by microbreweries in the early 1990s was commonly referred to as Ji Bīru (地ビール), or "local beer." In the late 2000s, more established microbreweries in Japan chose to emphasize the term Craft Beer (クラフトビア) to mark a break with the short-lived Ji Bīru boom and to emphasize the traditional brewing skills and reverence for ingredients that characterize their products.
