Chichibu Forest Beer, Brewed with Yeast from Mizuki Flowers

In the Chichibu region of Saitama Prefecture, north-west of Tokyo, a beer has been created using yeast taken from the flowers of a forest tree. It is “Chichibu Mizuki Craft Beer”, commercialised by Yao Honten, a company based in Chichibu city. It is said to be the first time in Japan that beer has been brewed with yeast from mizuki flowers, and sales began on 20 September 2026 at five locations in Chichibu city. The news was reported by the Tokyo Shimbun.

The Idea of Getting Yeast from Flowers

Mizuki (dogwood) is a deciduous tree found throughout Japan, from Hokkaido to Kyushu, and every year in May and June it produces masses of small white flowers. It also grows wild in large numbers in the forests of Chichibu. Yeast, the key player in fermentation, lives all over the natural world, on flowers, bark, fruit and more. This project set out to obtain yeast from flowers in the local forest and put it to use in brewing. The original article also mentions work carried out at the Northern Research Institute of the Saitama Industrial Technology Center (SAITEC). The character of a beer is shaped not only by malt and hops: the choice of yeast can change its aroma and acidity considerably. Yeast obtained from local plants is attracting attention as a way of expressing the distinctive flavour of a place.

Refreshing Acidity and a Soft Mouthfeel

The beer has an alcohol content of 5%. It is said to have a refreshing acidity and a soft mouthfeel, giving a cool, clean taste. Under the tagline “The Miracle of the Chichibu Forest”, it presents natural aromas and flavours nurtured by Chichibu’s rich forests. Takuya Yao, president of Yao Honten, says that because of its crisp acidity he hopes it will be widely enjoyed as a beer to drink with meals.

For Readers in Europe

At launch, sales were limited to Chichibu city, and no plans had been announced for it to become available in Europe. The tradition of yeast and micro-organisms defining a beer’s character, as with Belgian lambic and saison, may well run deeper in Europe. That is exactly why it is worth noting that in Japan, too, brewers are beginning to obtain yeast from local plants in order to express the flavour of their land. When choosing Japanese craft beer or sake, have a look at whether the label or description says where the yeast comes from. If you come across a gentle, refreshing bottle with mild acidity, it may be enjoyable as a food-friendly drink alongside lighter dishes such as fish or vegetables.