Tokyo University of Technology launches cherry blossom-derived craft beer

Researchers at Tokyo University of Technology have successfully isolated and developed a brewing yeast, named ‘Somemachi’, from Somei Yoshino cherry blossoms located on the university's Hachioji campus. This marks the first instance in Tokyo of beer brewed using yeast derived from cherry blossoms.

In collaboration with Shared Brewery, the university has launched ‘Somemachi Ale’ (Sakura Wild Yeast Ale), a fruity, aromatic ale with an alcohol content of 7%. The project, led by Professor Toru Matsui of the Department of Applied Biology, involved five students in the process of moving from microbial resource exploration to product commercialization.

The ‘Sakura Project’ aims to promote industry-academia and regional cooperation. Future plans include expanding the use of this yeast to produce white wine, awamori, and sake in collaboration with Tokyo wineries, as well as developing bakery products using brewing byproducts in partnership with local patisseries and bakeries.