In Japan now you can drink beer made out of leftover udon noodles

A new craft beer has been introduced in Gunma Prefecture that uses udon noodle production scraps as part of its ingredients. The product is called Mizusawa 15 UDON ALE, created by ODORIJI and brewed by Sakazuki Brewing in Tokyo. It is made using hazai from Mizusawa udon, the offcuts produced when noodles are shaped and trimmed. These are actual leftover noodles, not flour or raw materials, and they are dried, pulverized, and added directly to the mash.

Mizusawa udon is one of Japan’s oldest udon traditions, with a history that stretches back several centuries. Shops along Mizusawa Udon Kaidō have prepared noodles in the same style for generations, using simple ingredients and steady, practiced techniques. The noodles are known for their smooth texture and clean flavor, and the production process is carried out fresh each day. During cutting and portioning, small offcuts naturally appear at the edges of the dough. These hazai are perfectly edible but cannot be served once the day ends, which makes them a consistent source of food waste. The creators of Mizusawa 15 UDON ALE chose to repurpose these scraps in a way that supports local food culture while reducing waste.

The beer is brewed in a Belgian saison style, with an alcohol content of 5.0 percent. The udon contributes starch that becomes fermentable sugar during brewing, adding a gentle sweetness and a soft wheat character. The finished beer is described as light, fruity, and easy to drink, with a clean finish that reflects the saison profile rather than a novelty flavor. Brewing is handled by Sakazuki Brewing, led by brewer Shōko Kanayama, who previously worked at Asahi Beer. Her experience with fermentation control is central to the process, since udon starch must be carefully converted into sugars to maintain the beer’s balance.

The name refers to Prefectural Route 15, known as Mizusawa Udon Kaidō, the road lined with long‑established udon shops. The packaging incorporates curved lines inspired by udon noodles and visual elements connected to Ikaho’s stone steps, the 365‑step staircase that runs through the center of Ikaho Onsen and serves as one of the town’s most recognizable landmarks. The concept behind the design is expressed as komugi wa nido oishii, suggesting that wheat can be enjoyed once as noodles and again as beer.

Food waste remains a challenge across Japan, especially in industries where freshness standards are strict. Projects like this one show how small interventions can make a practical difference. By using udon offcuts as a brewing ingredient, the team behind Mizusawa 15 UDON ALE demonstrates an approach to upcycling that fits naturally within regional traditions and highlights the value of ingredients that would otherwise be discarded.

The first batch consists of 480 cans and will be sold at several locations around Ikaho, including Udon Chaya Mizusawa Manyōtei, Mizusawa‑tei, New Belbara, USABURO KOKESHI café, and the ryokan Yokotekan. It will also be available through ODORIJI’s online store. The release presents a new way to connect Mizusawa’s food heritage with contemporary craft brewing, offering a product that is both rooted in local culture and shaped by a thoughtful approach to sustainability.