A new collaboration craft beer, "燻しだし," goes on sale from ISEKADO (Ise Kadoya Beer) on Thursday, October 8, 2026. It was created by Ninben (Chuo-ku, Tokyo), a katsuobushi (dried bonito) specialist, together with 二軒茶屋餅角屋本店 (Ise, Mie Prefecture), the company behind the craft beer brand ISEKADO.
The beer grew out of a simple idea: "Could the aroma of dashi drawn from katsuobushi be brought to life, just as it is, inside a beer?" The smoky aroma of katsuobushi and smoked malt is layered with ISEKADO's original wild yeast "KADOYA1," resulting in a Farmhouse Ale with a smoky aftertaste that lingers quietly.
It is an easy-drinking beer that pairs gently with Japanese food, and its flavor comes from two companies that both have roots in Mie Prefecture.
Product Features
"燻しだし" is a Farmhouse Ale brewed by combining dashi drawn from Ninben's honkare katsuobushi with wort. The smoky aroma of the katsuobushi is joined by smoked malt, smoked over beech wood, and the spicy aroma of the wild yeast "KADOYA1." Because the bitterness is kept low, the delicate umami of the dashi comes to the fore.
How the Collaboration Came About
"Could the flavor of dashi drawn from katsuobushi be brought to life, just as it is, inside a beer?" That idea was the starting point for this beer.
Ninben's founder, the first Ihei Takatsu, was born in Yokkaichi in Seishu (present-day Yokkaichi, Mie Prefecture) and started trading in katsuobushi and dried fish in Nihonbashi, Edo, in 1699. ISEKADO's parent company, 二軒茶屋餅角屋本店, was founded in Ise in 1575 and still brews in Ise, Mie Prefecture.
Ninben has worked with katsuobushi for many years, and ISEKADO carries on the brewing culture of Ise. Both have deep ties to Mie Prefecture, and the collaboration came about with the aim of making a beer that only two companies with roots in the same land could create.
Through repeated test brews, the brewers found that the smoky aroma of katsuobushi and smoked malt go together well. Adding ISEKADO's original wild yeast "KADOYA1" on top produced a Farmhouse Ale with a smoky aftertaste that lingers quietly.
What Is a Farmhouse Ale?
The style originated in Belgium, where farmers brewed beer for their own consumption and for seasonal workers. Today it is enjoyed as a free and diverse style inspired by those historical farmhouse beers.
Typical characteristics include complex aromas and acidity from wild yeast and the use of local ingredients (terroir). It is defined as an experimental, individualistic style of beer that brewers make with free ideas while respecting tradition.
Label Design
The label was created by Jose Franky. Based in Tokyo, he graduated from the Oil Painting Department of Musashino Art University. After working as an assistant to Lily Franky, he became independent in 2000, and mainly creates work for magazines, books, advertising, and the web.
Recipe Developer's Comments
The recipe was developed by 瀬田一帆, Head of Production Management at ISEKADO. His comments are below.
Approach to "燻しだし"
"For this brew, we used honkare katsuobushi specially prepared for us by Ninben. Dashi carefully drawn during the brewing process is combined with the wort, transferring its umami and aroma directly into the beer. For the malt, we used GW 2row and wheat as the backbone and blended in smoked malt smoked over beech wood. We adjusted the blend so that the smoky aroma of the katsuobushi and the smoky aroma of the malt come together as a single aroma. For the hops, we centered on the mild herbal aroma of Mt. Hood and used aged Styrian Golding for aroma. Bitterness is kept low so that the delicate umami of the dashi takes center stage. For fermentation, we used ISEKADO's original wild yeast "KADOYA1," collected from the forests of Ise. This yeast produces spicy, smoky nuances and ties the aromas of the katsuobushi and the smoked malt together in a single line."
About the Flavor
"The beer is pale gold with a slightly hazy appearance. Tilt the glass and a fragrant smoky aroma rises softly, joined by the aroma of katsuobushi dashi and the spicy nuances that come from KADOYA1.
On the palate, the soft mouthfeel from the wheat is followed by the umami of the dashi, which spreads quietly while the smoky aroma supports everything from behind. Bitterness is restrained and the finish is dry. It turned out to be an easy-drinking beer that pairs gently with Japanese food."
Comment from Ninben's President
Ihei Takatsu, President and Representative Director of Ninben, shared the following.
"Through our shared roots in Ise, we had the good fortune to meet ISEKADO, a craft brewery with a high reputation and specialized expertise in Japan and abroad. We took on the challenge of jointly developing a craft beer that combines ISEKADO's brewing technology with Ninben's honkare katsuobushi dashi, making the most of the distinctive character of dashi."
Honkare Katsuobushi, Aged by Mold-Growing and Sun-Drying
At Ninben, katsuobushi that has gone through the mold-growing and sun-drying process four or more times is called honkare katsuobushi.
Starting from arabushi and moving on to hadakabushi, then repeating mold-growing and sun-drying over four to six months, honkare katsuobushi is carefully finished with a rich aroma that has little fishiness.
Honkare katsuobushi is often used in high-end ryotei restaurants, and it is known for its refined, mellow flavor and aroma.
Product Overview
- Product name: 燻しだし
- Type / Alcohol content: Beer / 5.0%
- Volume: 350ml
- Ingredients: Barley malt (made in the USA and Germany), wheat malt, wheat, katsuobushi, hops
- Hops used: Mt. Hood, Styrian Golding
- Best-before period: 180 days from filling (keep refrigerated at 10°C or below)
- Suggested retail price: ¥770 including tax (¥700 excluding tax)
- Release date: Thursday, October 8, 2026
Where to Buy
- ISEKADO official online shop
- Mie Terrace (Chuo-ku, Tokyo)
- Ninben Nihonbashi Main Store (Chuo-ku, Tokyo)
- Nihonbashi Dashiba Hanare (Chuo-ku, Tokyo), a Japanese dining restaurant directly operated by Ninben
- And other retailers
