Mizusawa udon scraps used to create new Japanese craft beer

A new craft beer, Mizusawa 15 Udon Ale, has been developed in Gunma Prefecture to celebrate the local food culture of the Mizusawa district. The beverage utilizes udon noodle scraps that were previously discarded during the production process because they were too short for standard use.

The Shibukawa Ikaho Onsen Tourism Association collaborated with the sustainable design consultancy Odoriji to create the brew. To make the noodles fermentable, the scraps are crushed and treated with temperature-controlled hot water and malt enzymes, converting the starches into sugars for the brewing process.

Mizusawa udon has a long history in the region, traditionally served to pilgrims visiting the Mizusawa Kanon Temple and travelers to the Ikaho Onsen hot springs. The noodles are made from locally grown wheat and water sourced from Mount Mizusawa and Mount Haruna.