Better life with upcycle launches SANUKI 870 ALE made with Hanamaru Udon trimmings
Based in Ebina, Kanagawa, Better life with upcycle has launched SANUKI 870 ALE, a collaboration beer developed with Hanamaru Udon. The beer uses leftover udon trimmings as part of the malt bill and is available only at 34 Hanamaru locations.
Hop BroHere's a fun one: Ebina-based Better life with upcycle just launched SANUKI 870 ALE.
MugiWait, beer at an udon chain? A Hanamaru Udon collab sounds like carbs formed a supergroup!
Hop BroThat is basically the concept. They use leftover udon dough as part of the malt in an upcycled ale project.
MugiLeftover dough becomes beer? Wild. But when you say used in the malt bill, does it still taste like proper beer?
Hop BroIt does. In the glass you get a soft cloudy appearance from the udon, so the character shows up right away.
MugiCloudy appearance sounds like chemistry class. What does cloudy mean here, and is that actually tasty?
Hop BroThink gentle haze, not heavy sludge. Then the American hop aroma brings citrus and peach notes on top.
MugiAmerican hops always sound so official. So it's basically citrus-and-peach aromas drifting up first?
Hop BroExactly. It's smooth and light, then bitterness comes through, and the finish has a subtle salty snap from the udon.
MugiWhoa. And it starts on June 25 at just 34 locations, dine-in only? That's an instant order if I find it.
Hop BroRight, and not on their EC site or their own shops. It lands as a food-loss reduction beer with real intent, not just a gimmick.
MugiThat makes it even better. Next time I spot Hanamaru, I need a glass and probably a bowl on the side.
Hop BroSame here. Slurp the udon, then take one sip after and the whole idea probably clicks into place.
Turning udon trimmings into beer
Better life with upcycle, the Ebina-based brewery and upcycling brand, has introduced a new collaboration beer with Hanamaru Udon called SANUKI 870 ALE. According to the release, the beer was created by using udon edge trimmings, which are naturally generated during noodle production for quality control, as part of the malt base. Sales started on June 25 and the beer is being served only at 34 selected Hanamaru Udon locations for dine-in customers. It will not be sold through Better life with upcycle's own stores or online shop.
A cloudy pour, citrus aromatics, and a hint of salt
The beer's flavor profile is also clearly defined. When poured, it shows a soft, udon-derived haze. Aromatically, it leans into American hops, bringing citrus and peach notes. The first sip is described as smooth and light, followed by a pleasant bitterness, and then a subtle saltiness from the udon that tightens the finish. Rather than hiding the ingredient's character, the beer uses it as part of the drinking experience.
A brewery built on upcycling
Better life with upcycle traces its roots to a bakery founded in 1923 and has long framed its work around reducing food loss by giving overlooked ingredients a new role. That background is visible in the brand's story on its official site, which describes a move from bread-making into brewing while keeping the same craft-driven mindset. From Ebina, the company continues to explore how discarded or hard-to-use ingredients can be transformed into something enjoyable.
SANUKI 870 ALE fits that approach well. It is not just a novelty collaboration, but a practical example of how a brewery can connect sustainability with flavor. For beer fans, it is a release worth noting because it shows how ingredient-driven brewing can create a beer that is both conceptually strong and sensory-driven.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere's a fun one: Ebina-based Better life with upcycle just launched SANUKI 870 ALE.
MugiWait, beer at an udon chain? A Hanamaru Udon collab sounds like carbs formed a supergroup!
Hop BroThat is basically the concept. They use leftover udon dough as part of the malt in an upcycled ale project.
MugiLeftover dough becomes beer? Wild. But when you say used in the malt bill, does it still taste like proper beer?
Hop BroIt does. In the glass you get a soft cloudy appearance from the udon, so the character shows up right away.
MugiCloudy appearance sounds like chemistry class. What does cloudy mean here, and is that actually tasty?
Hop BroThink gentle haze, not heavy sludge. Then the American hop aroma brings citrus and peach notes on top.
MugiAmerican hops always sound so official. So it's basically citrus-and-peach aromas drifting up first?
Hop BroExactly. It's smooth and light, then bitterness comes through, and the finish has a subtle salty snap from the udon.
MugiWhoa. And it starts on June 25 at just 34 locations, dine-in only? That's an instant order if I find it.
Hop BroRight, and not on their EC site or their own shops. It lands as a food-loss reduction beer with real intent, not just a gimmick.
MugiThat makes it even better. Next time I spot Hanamaru, I need a glass and probably a bowl on the side.
Hop BroSame here. Slurp the udon, then take one sip after and the whole idea probably clicks into place.
