Miyashita Brewery to Release Limited-Edition Doppo Ote Manju Black Nama on November 7
Miyashita Brewery will begin selling the 2026 limited-edition batch of Doppo Ote Manju Black Nama, a sparkling alcoholic beverage developed with Ote Manju Ibe-ya, on November 7. Made with Okayama’s traditional Ote Manju confection as an adjunct ingredient, the drink is characterized by a clean sweetness and rich body.
Hop BroOkay, here’s a very Okayama-style release: Miyashita Sake Brewery launches Doppo Ote Manju Kuro Nama as a limited 2026 brew on November 7.
MugiWait—a black beer with manju? Is it going to taste like dessert?
Hop BroIt was developed with Ote Manju Ibe-ya, using their famous manju as an adjunct. Expect clean sweetness and rich body, not a syrupy beer.
MugiAn adjunct? What is that—do they just drop a bun into the tank?
Hop BroNot quite! It means an extra ingredient alongside malt and hops. Here, unsold manju gets new life as part of the brewing ingredients.
MugiThat’s lovely! A manju that missed the shop shelf becomes beer instead—less waste, more flavor.
Hop BroExactly. It uses malt, Ote manju, and hops; the malt ratio is over 50%, and the ABV is 5%, so it should work nicely with a meal.
MugiA 350ml can for 660 yen sounds like a great treat. And they suggest pairing it with manju too?
Hop BroThey do. Doppo is known for German-inspired beer shaped by Okayama ingredients, so the dark beer character plus gentle wagashi sweetness sounds fascinating.
MugiIt’s a limited brew, so we should keep an eye on stock! An all-Okayama beer moment with manju on the side sounds perfect.
Miyashita Brewery, based in Okayama City, will release the 2026 limited-edition batch of Doppo Ote Manju Black Nama on November 7, 2026. The sparkling alcoholic beverage was jointly developed with Ote Manju Ibe-ya, the confectionery maker known for Ote Manju, a traditional Okayama sweet.
Ote Manju is used as an adjunct ingredient in the beverage, bringing together local confectionery culture and craft brewing. The resulting drink is described as having a clean sweetness and a rich, satisfying body. It can be enjoyed on its own, paired with a meal, or served alongside Ote Manju itself.
The listed ingredients are malt, Ote Manju, and hops. Each can contains 350 ml, with an alcohol content of 5 percent. The retail price is 660 yen, including tax. The brewery’s product information states that malt accounts for at least 50 percent of the recipe.
The collaboration also has an upcycling aspect. Ote Manju Ibe-ya adjusts production according to expected daily demand, but some confectionery may remain unsold before reaching store shelves. Rather than letting those products go to waste, the partners use them as a brewing ingredient and give them a new form and value.
Miyashita Brewery produces the Doppo and Kurashiki Bakushu craft beer brands in Okayama. Doppo is built around German-style brewing and uses carefully selected ingredients together with the region’s water. The Ote Manju Black Nama project reflects the brewery’s broader approach of combining brewing expertise with distinctive local ingredients.
Because the 2026 batch is a limited brew, interested drinkers should check availability and participating retailers after the launch. With its connection to one of Okayama’s best-known sweets, the release offers a distinctly local way to explore the possibilities of craft beer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOkay, here’s a very Okayama-style release: Miyashita Sake Brewery launches Doppo Ote Manju Kuro Nama as a limited 2026 brew on November 7.
MugiWait—a black beer with manju? Is it going to taste like dessert?
Hop BroIt was developed with Ote Manju Ibe-ya, using their famous manju as an adjunct. Expect clean sweetness and rich body, not a syrupy beer.
MugiAn adjunct? What is that—do they just drop a bun into the tank?
Hop BroNot quite! It means an extra ingredient alongside malt and hops. Here, unsold manju gets new life as part of the brewing ingredients.
MugiThat’s lovely! A manju that missed the shop shelf becomes beer instead—less waste, more flavor.
Hop BroExactly. It uses malt, Ote manju, and hops; the malt ratio is over 50%, and the ABV is 5%, so it should work nicely with a meal.
MugiA 350ml can for 660 yen sounds like a great treat. And they suggest pairing it with manju too?
Hop BroThey do. Doppo is known for German-inspired beer shaped by Okayama ingredients, so the dark beer character plus gentle wagashi sweetness sounds fascinating.
MugiIt’s a limited brew, so we should keep an eye on stock! An all-Okayama beer moment with manju on the side sounds perfect.
