Isana Brewing releases new ale making use of Sanuki udon dashi
Isana Brewing in Akishima, Tokyo, has released a new dashi-themed beer, "Zebra Udon Dashi Ale Type-S5." Built around nuances from Belgian yeast layered with Japanese dashi, the much-requested "dashi beer" has finally gone on tap.
Hop BroToday's featured news is this! Isana Brewing in Akishima, Tokyo, has released a new beer called "Zebra Udon Dashi Ale Type-S5."
MugiWait, what? "Udon dashi" in beer? That is a lot of information at once!
Hop BroThe style is Belgian Dashi Ale, and the ABV is 5.0%. It was announced on March 10, 2026 that service had started, and right now it's being offered on tap and in 15L kegs for restaurants.
MugiBelgian sounds classy, but what does it actually taste like? Is it a spell?
Hop BroIt has those estery and phenolic nuances you get from Belgian yeast... though that may sound complicated. Basically, it's built on a gently fruity and spicy aroma base, with Japanese dashi layered on top.
MugiOhhh! So it's not just dumping a dashi packet in there?!
Hop BroThat's where the seriousness comes in. Rishiri kombu and Ibuki iriko were soaked from the day before brewing to make the dashi, and bonito flakes were added right before the boil. Rather than putting hops front and center, the idea is to build umami into the beer's backbone.
MugiWhat is that! It's basically "Japanese food you can drink." And they even suggest a sake half-and-half? I love how bold that is!
Hop BroIt's a great beer for pairing with meals. It should really land with places that are aiming for Japanese-food pairings, and since cans are still in preparation, the move right now is to chase it on tap locally. It's a very Isana-style product with a strong local feel.
MugiAll right, let's catch it on tap in Akishima! I want my dashi-beer debut today!
Hop BroThat's settled then. Let's start with one glass of Type-S5, then follow it up with the sake half-and-half. I'm definitely in drink mode now.
On March 10, 2026, Isana Brewing announced on Instagram that it had begun serving its new beer, "Zebra Udon Dashi Ale Type-S5." According to the post, the style is Belgian Dashi Ale and the alcohol content is 5.0%. In addition to draft service at the brewery, the beer is also being sold in 15L kegs for restaurants and bars.
The core of this recipe is its use of ingredients inspired by Sanuki udon dashi. Rishiri kelp and Ibuki iriko were soaked from the day before brewing to extract the dashi, and bonito flakes were added just before the boil. Rather than pushing hop aroma to the forefront, the beer is notable for integrating Japanese umami into its structure. The post also mentions a half-and-half pairing suggestion with sake, indicating that this is a beer designed for versatility at the table.
Canned products are said to be in preparation, and for now the release is centered on kegs and tap service. As an attempt to reframe Japanese dashi culture through the lens of craft beer, this is a particularly attention-grabbing release for restaurants that emphasize pairing with Japanese cuisine, as well as fans who follow limited beers with strong local character.
Isana Brewing operates "Isana Brewing Brewery & Roastery" based in Akishima, Tokyo, and its official site promotes the idea of "making everyone smile with bitter drinks." As a new release that fits the brewery's style of reconnecting craft beer with regional food experiences, anticipation is building for what comes next.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's featured news is this! Isana Brewing in Akishima, Tokyo, has released a new beer called "Zebra Udon Dashi Ale Type-S5."
MugiWait, what? "Udon dashi" in beer? That is a lot of information at once!
Hop BroThe style is Belgian Dashi Ale, and the ABV is 5.0%. It was announced on March 10, 2026 that service had started, and right now it's being offered on tap and in 15L kegs for restaurants.
MugiBelgian sounds classy, but what does it actually taste like? Is it a spell?
Hop BroIt has those estery and phenolic nuances you get from Belgian yeast... though that may sound complicated. Basically, it's built on a gently fruity and spicy aroma base, with Japanese dashi layered on top.
MugiOhhh! So it's not just dumping a dashi packet in there?!
Hop BroThat's where the seriousness comes in. Rishiri kombu and Ibuki iriko were soaked from the day before brewing to make the dashi, and bonito flakes were added right before the boil. Rather than putting hops front and center, the idea is to build umami into the beer's backbone.
MugiWhat is that! It's basically "Japanese food you can drink." And they even suggest a sake half-and-half? I love how bold that is!
Hop BroIt's a great beer for pairing with meals. It should really land with places that are aiming for Japanese-food pairings, and since cans are still in preparation, the move right now is to chase it on tap locally. It's a very Isana-style product with a strong local feel.
MugiAll right, let's catch it on tap in Akishima! I want my dashi-beer debut today!
Hop BroThat's settled then. Let's start with one glass of Type-S5, then follow it up with the sake half-and-half. I'm definitely in drink mode now.
