One Drop Announces "Mottainai Ale" Made with Surplus Rice from Shōtōkan
One Drop in Numazu, Shizuoka, teamed up with the long-established inn Shōtōkan in Izu-Mitohama Onsen to introduce a pale ale called "Mottainai Ale," brewed from leftover rice. It turns the idea of reducing food waste into an easy-to-drink pint.
Hop BroToday’s star is Mottainai Ale from One Drop in Numazu, Shizuoka. It’s a pretty interesting beer, made from leftover rice as an ingredient.
MugiWhat, rice into beer!? Repurposing surplus rice sounds so eco-friendly, and it’s wild that it becomes a drink!
Hop BroExactly. And One Drop is a brewery in the Nakamise Shopping Street near the south exit of Numazu Station that does brewing in the basement. Fermentation, aging, and bottling are all done in the basement of the shop.
MugiEverything in the basement!? Wow, it’s like a secret base. Can you really do everything from brewing to bottling in one place?
Hop BroYou can, apparently. This time, their partner was the long-established inn Shōtōkan in Izu-Mitohama Onsen. With Shōtōkan's cooperation, they used leftover rice from the inn as the ingredient.
MugiOhhh! Rice from an inn turning into beer is so romantic! It’s amazing that reducing food waste can also lead to something this delicious!
Hop BroAnd since the style is a crisp pale ale, it’s easy to pair with food. They aimed for something light and easy to drink by the glassful.
MugiThen I want to drink it with a meal. Easy to drink by the glassful sounds dangerous, doesn’t it? I’d end up ordering another one without thinking!
Hop BroExactly. What’s great is that a local inn and a brewery came together to create a community-based collaboration. It’s full of the local spirit you’d expect from a Numazu brewery.
MugiJust hearing about it makes me want to drink it! Turning mottainai into a toast sounds delicious in both concept and flavor!
The craft beer restaurant and brewery "One Drop" in Numazu, Shizuoka, has introduced "Mottainai Ale" as a new initiative that incorporates the perspective of reducing food waste.
One Drop is a brewery in the Nakamise Shopping Street within walking distance of the south exit of Numazu Station. Brewing, fermentation, aging, and bottling are all carried out in the basement of the shop. Operated by ONE DROP Inc., established in 2021, it is known for letting guests enjoy pairings of several craft beers and dishes inside the restaurant.
This beer was made by repurposing rice left over at hotels and inns in Numazu as a craft beer ingredient. The supplier that cooperated was Shōtōkan, a long-established inn in Izu-Mitohama Onsen. With the help of the inn, known as a place overlooking Suruga Bay, this pint took shape.
The style is pale ale. Its clean drinking character makes it easy to pair with a wide range of dishes. One Drop's post also describes it as light and easy to drink by the glassful, making it a beer designed for enjoying alongside a meal.
The idea of turning "mottainai" into a "cheers" moment is a good example of craft beer's freedom. By connecting local lodging facilities with a brewery, they found a way to avoid wasting local resources and turn them into a new flavor. As a brewery from Numazu, this is a regional collaboration worth noting.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s star is Mottainai Ale from One Drop in Numazu, Shizuoka. It’s a pretty interesting beer, made from leftover rice as an ingredient.
MugiWhat, rice into beer!? Repurposing surplus rice sounds so eco-friendly, and it’s wild that it becomes a drink!
Hop BroExactly. And One Drop is a brewery in the Nakamise Shopping Street near the south exit of Numazu Station that does brewing in the basement. Fermentation, aging, and bottling are all done in the basement of the shop.
MugiEverything in the basement!? Wow, it’s like a secret base. Can you really do everything from brewing to bottling in one place?
Hop BroYou can, apparently. This time, their partner was the long-established inn Shōtōkan in Izu-Mitohama Onsen. With Shōtōkan's cooperation, they used leftover rice from the inn as the ingredient.
MugiOhhh! Rice from an inn turning into beer is so romantic! It’s amazing that reducing food waste can also lead to something this delicious!
Hop BroAnd since the style is a crisp pale ale, it’s easy to pair with food. They aimed for something light and easy to drink by the glassful.
MugiThen I want to drink it with a meal. Easy to drink by the glassful sounds dangerous, doesn’t it? I’d end up ordering another one without thinking!
Hop BroExactly. What’s great is that a local inn and a brewery came together to create a community-based collaboration. It’s full of the local spirit you’d expect from a Numazu brewery.
MugiJust hearing about it makes me want to drink it! Turning mottainai into a toast sounds delicious in both concept and flavor!
