Sakaduki Brewing, based in Adachi, Tokyo, introduced “Mizusawa 15 UDON ALE” as a new tap for its pairing day. The beer is a Belgian saison brewed using the trimmed ends produced during Mizusawa udon manufacturing.

The project began when Manyotei, a long-established Mizusawa udon restaurant, approached the brewery with an idea: find an interesting use for the udon ends that would otherwise go to waste. The name “Mizusawa 15” refers to Prefectural Route 15, commonly known as Mizusawa Udon Kaido, which connects the area around Mizusawa udon restaurants with Ikaho Onsen via Maebashi.

The beer is described as having a bright, ester-driven aroma and a firm, tightly structured flavor. Starches from the udon contribute a gentle sweetness, adding another layer to the saison’s character.

The featured food pairing was whole conger eel tempura with two sauces: one built around the sharp acidity of ume plum, and another highlighting the green aroma and mild bitterness of shungiku, or chrysanthemum greens. The ume sauce cuts through the eel’s richness and brings out the beer’s sweetness. The shungiku sauce works with the hop aroma and bitterness, while its herbal character complements the saison’s fruity notes.

The pairing also links the wheat used in the tempura batter with the sweetness derived from udon wheat in the beer. Sakaduki Brewing’s tap list for the day included a bohemian pilsner, fruit beers, a hazy IPA, a German Schwarzbier, and other specialty releases, creating a broad tasting experience centered on the relationship between beer and food.