Better life with upcycle releases SANUKI 870 ALE with Hanamaru Udon
On June 25, Better life with upcycle launched SANUKI 870 ALE, a collaboration beer made with Hanamaru Udon. The limited release uses leftover udon dough as part of the grist and is served at 34 Hanamaru Udon locations.
Hop BroI've got a fun collab story today. SANUKI 870 ALE just launched from Hanamaru Udon and Better life with upcycle.
MugiWait, udon beer!? Not beer with noodles on the side, but beer born from the noodles themselves!?
Hop BroExactly. They use upcycled dough scraps from the udon-making process as part of the malt bill.
MugiWhat is that! That already sounds way too stylish... and edible dough scraps can become beer too?
Hop BroThey can, but some bits inevitably appear while keeping quality consistent. Since this brewery comes from a bakery background, it's good at turning food loss into value.
MugiWhoa! But what does it taste like? When I hear soft cloudy look, I picture drinking a tiny cloud!
Hop BroThat's the fun part. It pours gently hazy, and the American hops bring citrus and peach aromas right up from the glass.
MugiHold on, that suddenly got technical! So hop-driven aroma basically means it smells kind of fruity?
Hop BroThat's it. It's smooth and light to drink, the bitterness stays crisp, and a subtle salty finish tightens the whole ale together.
MugiThat is so unfair! If it's limited to 34 stores and dine-in only, I'd order it with udon the second I saw it!
Hop BroAnd there's no EC or brewery-shop release. The Ebina-based brewery really committed to Hanamaru-only service, and now I want it with a bowl of udon.
MugiIt's weirdly touching that leftover dough turns into a proper pint... I want a glass now, and I want the full udon pairing too!
Based in Ebina, Kanagawa, Better life with upcycle has announced a new collaboration beer: SANUKI 870 ALE, released on June 25, 2026 with Hanamaru Udon.
The brewery comes from a bakery founded in 1923, and its core idea is to turn food side streams into something enjoyable. That concept has already shaped beers made with bread crust, and this latest project extends the same upcycling approach to udon production.
According to the brewery, the beer was developed from the fact that udon-making inevitably creates trimmed edge dough in order to maintain product quality. By giving that byproduct a new role in the brewing process, the two companies aim to present another practical example of food-loss reduction. The release also notes that the teams adjusted both the flavor direction and the shape of the raw material during development.
In the glass, SANUKI 870 ALE shows a gentle haze derived from the udon dough. American hops bring citrus and peach-like aromatics, while the first sip is described as smooth and light. A clean bitterness follows, then a subtle saline note ties the beer together.
The beer is available only at 34 Hanamaru Udon stores, for dine-in service only, and in limited quantities. It is not being sold through Better life with upcycle’s own web shop or brewery locations. For a brewery built around the idea of giving overlooked ingredients a second life, this collaboration is a clear extension of its ongoing story.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI've got a fun collab story today. SANUKI 870 ALE just launched from Hanamaru Udon and Better life with upcycle.
MugiWait, udon beer!? Not beer with noodles on the side, but beer born from the noodles themselves!?
Hop BroExactly. They use upcycled dough scraps from the udon-making process as part of the malt bill.
MugiWhat is that! That already sounds way too stylish... and edible dough scraps can become beer too?
Hop BroThey can, but some bits inevitably appear while keeping quality consistent. Since this brewery comes from a bakery background, it's good at turning food loss into value.
MugiWhoa! But what does it taste like? When I hear soft cloudy look, I picture drinking a tiny cloud!
Hop BroThat's the fun part. It pours gently hazy, and the American hops bring citrus and peach aromas right up from the glass.
MugiHold on, that suddenly got technical! So hop-driven aroma basically means it smells kind of fruity?
Hop BroThat's it. It's smooth and light to drink, the bitterness stays crisp, and a subtle salty finish tightens the whole ale together.
MugiThat is so unfair! If it's limited to 34 stores and dine-in only, I'd order it with udon the second I saw it!
Hop BroAnd there's no EC or brewery-shop release. The Ebina-based brewery really committed to Hanamaru-only service, and now I want it with a bowl of udon.
MugiIt's weirdly touching that leftover dough turns into a proper pint... I want a glass now, and I want the full udon pairing too!
