Brewed with Cherry Blossom Yeast: Tokyo University of Technology’s “Somehachi Ale”

Somehachi: a yeast born on the campus cherry trees

At Tokyo University of Technology in Hachioji, in western Tokyo, the bioprocess engineering laboratory led by Professor Toru Matsui of the School of Applied Biology has isolated a brewing yeast from Someiyoshino blossoms on campus. Someiyoshino is the most widely planted cherry variety in Japan. The laboratory had originally been studying how microorganisms found in the everyday natural environment can be put to use in food and other products, and it found this yeast while investigating and preserving the diversity and fermentation characteristics of yeasts derived from flowers. The yeast is Saccharomyces cerevisiae, the species widely used to brew beer, wine and sake, and it has been named “Somehachi”.

An ale brewed with one strain chosen from dozens

Brewing was handled by a shared brewery based in Hachioji. Since June 2025 it has run repeated trial brews together with the university, choosing one strain suited to brewing from dozens of candidates. A total of five students from the laboratory have also taken part in the project. The finished “Somehachi Ale” (English name: Sakura Wild Yeast Ale) is characterised by the fruity, showy aroma typical of a wild yeast. At tasting events, its easy drinkability for summer and its distinctive aroma were well received. It has an alcohol content of 7%, and its only ingredients are malt, hops and yeast. It is sold as “happoshu” under Japan’s liquor tax classification. It comes as a set of six 350 ml cans for 5,280 yen including tax, and is available at the brewery’s taproom and its official online shop.

Next up: white wine, awamori and sake

The university positions this as the first product of its “Sakura Project”. At the time of the September announcement, it planned to extend the yeast to a white wine made with a winery in Tokyo, to awamori (Okinawa’s traditional distilled rice spirit), and to sake. It is also developing bread made with the lees that settle at the bottom of the tank during brewing, together with a local patisserie and a bakery in Tokyo. Beyond turning research results into products, the project also serves as a place of education where students experience everything from searching for microorganisms to commercialising a product.

So far, there has been no announcement that Somehachi Ale will be sold outside Japan. Even so, what European readers may find interesting is how the same yeast expresses itself in such different drinks as beer, wine, awamori and sake. Sake made with yeast isolated from flowers has existed for some time and is generally said to have a showy, aromatic character. When choosing imported sake, it is worth checking whether the label or description mentions “hana kobo” (flower yeast). Once a sake made with Somehachi yeast is completed, comparing it with drinks in which the yeast defines the aroma, such as Belgian saisons or natural wines, might be an enjoyable way to taste the differences.