Thinking About the Present of Locally Brewed Beer at Tendo Brewery: The Potential Shown by the COEDO x Bioc Collaboration
On March 15, 2026, COEDO announced the launch of a co-creation project with Bioc, a koji starter manufacturer. Using saccharification technology that leverages koji mold and enzymes to develop craft beer that makes the most of locally grown barley, this move also echoes the “sense of place” you can taste at Tendo Brewery (Ichiraku) in Yamagata.
Hop BroToday's topic is the COEDO x Bioc collaboration. With the announcement on March 15, 2026, the future of locally brewed beer suddenly feels much clearer.
MugiWow! Koji starter makers and beer? That combination already feels like the idea is fermenting.
Hop BroWhat they're doing is challenging brewing by saccharifying unmalted barley with enzymes derived from koji mold. It's a hot move as a way to reduce dependence on overseas raw materials.
MugiWhat! What is saccharification? My memory of science class got lost with the foam!
Hop BroIn simple terms, it's the process of turning starch into sugars that yeast can consume. So it's a technology for handling the preparation before fermentation really well.
MugiOhhh! That sounds like it would go well with the local-brew feel of Tendo Brewery (Ichiraku) mentioned in the article!
Hop BroExactly. It's a brewpub directly operated by a hot-spring inn in Tendo City, Yamagata, and the appeal is that you can experience drinking the character of the land itself.
MugiThen what should I drink exactly? Tell me the two beers to root for right now!
Hop BroFirst is Seioubou (Saint Cherry), with a gentle sweetness and freshness from its cherry fruit aroma. The other is Mr.A, a beer where the buckwheat-derived aftertaste lingers softly.
MugiIt feels like the future of local ingredients, and I'm curious about the taste too. Today, it's got to be a toast with Seioubou and Mr.A!
COEDO's New Project Points to the Next Move in Local Craft Brewing
COEDO and Bioc have launched an initiative that uses enzymes derived from koji mold to apply the saccharification of unmalted barley to beer brewing. Behind it lies a challenge: brewing alcoholic beverages with domestically produced barley as the main ingredient remains limited, and dependence on overseas raw materials continues to pose a risk. According to the announcement, since November 2025 the team has been conducting test brews based on COEDO's regular-item recipes, and is currently in the stage of confirming reproducibility and evaluating the results.
In That Context, Tendo Brewery (Ichiraku) Is Worth a Visit
Tendo Brewery, located inside Yubou Ichiraku in Tendo City, Yamagata Prefecture, is a rare brewpub in Japan operated directly by a hot-spring inn. Its appeal lies in the chance to enjoy the brewery's character as it is, in the relaxed atmosphere unique to a hot-spring resort. In terms of brewing that highlights regional identity, it offers an experience that connects directly with COEDO's newly announced initiative.
Beers You Can Actually Drink There
The beers to look for at Tendo Brewery are "Seioubou (Saint Cherry)," made with Yamagata's famous cherries, and "Mr.A," which lets you enjoy the aroma of buckwheat.
- Seioubou (Saint Cherry): Gentle sweetness and freshness that make the most of its fruity aroma
- Mr.A: A beer with a distinct buckwheat character and a lingering aroma to enjoy
Both are the kind of beers where "where it's brewed, what it's brewed with, and how it's brewed" directly shape the flavor. If the implementation of COEDO x Bioc's technology progresses, beer experiences rooted in local ingredients and fermentation culture like these are likely to expand even further in the future.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is the COEDO x Bioc collaboration. With the announcement on March 15, 2026, the future of locally brewed beer suddenly feels much clearer.
MugiWow! Koji starter makers and beer? That combination already feels like the idea is fermenting.
Hop BroWhat they're doing is challenging brewing by saccharifying unmalted barley with enzymes derived from koji mold. It's a hot move as a way to reduce dependence on overseas raw materials.
MugiWhat! What is saccharification? My memory of science class got lost with the foam!
Hop BroIn simple terms, it's the process of turning starch into sugars that yeast can consume. So it's a technology for handling the preparation before fermentation really well.
MugiOhhh! That sounds like it would go well with the local-brew feel of Tendo Brewery (Ichiraku) mentioned in the article!
Hop BroExactly. It's a brewpub directly operated by a hot-spring inn in Tendo City, Yamagata, and the appeal is that you can experience drinking the character of the land itself.
MugiThen what should I drink exactly? Tell me the two beers to root for right now!
Hop BroFirst is Seioubou (Saint Cherry), with a gentle sweetness and freshness from its cherry fruit aroma. The other is Mr.A, a beer where the buckwheat-derived aftertaste lingers softly.
MugiIt feels like the future of local ingredients, and I'm curious about the taste too. Today, it's got to be a toast with Seioubou and Mr.A!
