Japan’s Weird and Wonderful Craft Beers: From Matcha to Wasabi

Everyone knows about Japan’s biggest breweries: Sapporo, Suntory, Kirin, and Asahi. These brands are extremely popular in Japan among locals and tourists alike. But have you heard of a miso lager or a wasabi beer? Many breweries across the country are infusing local ingredients into their creations with delightfully unexpected results. Here are a few standouts from Japan’s experimental craft beer scene that you’ll want to try if you’re thirsty for something different.

Matcha beer

Matcha isn’t just for tea or desserts anymore; the powdered green tea leaves have found their way into the world of craft beer. Some breweries like Kizakura Brewery have embraced this fusion in their Kyoto Bakushu Matcha IPA, offering both beer lovers and tea enthusiasts something unique. This craft beer has gained attention for its bright green color and its smooth and creamy mouthfeel.

“Crisp citrus and lightly hoppy and earthy tea aroma. Herbal, earthy flavors give way to citrus, clean hop bitterness, and balancing malt body. Medium body with moderate carbonation; slight alcohol body and warmth. A starkly green and herbal twist on IPA.” wrote a reviewer on BeerAdvocate. Another described it as “boozy and leaned heavily toward matcha tea at the start then finished with some bitter citrus hop at the finish.” Given Kyoto’s deep-rooted tea culture, it’s no surprise it found its way into craft beer here, bridging tradition into modern brewing culture.

Yuzu ale

Yuzu is a fragrant citrus fruit with a flavor that is deeply rooted in Japanese cuisine and culture. Often used for savory sauces and desserts, yuzu is known for its tart, floral taste. Naturally, it was only a matter of time before it made its way into a beer glass.

Another popular choice from Kizakura Brewery is their Kyoto White Yuzu, a Belgian-style Witbier ale brewed with Japanese yuzu peels and a variety of spices. Reviewers on BeerAdvocate mention its balanced taste and its tasteful combination of spices and yuzu flavor. It’s a great example of how Japanese flavors can seamlessly blend with global beer styles without losing their identity.

Wasabi beer

Wasabi, the spicy green root often paired with sushi, has found its way into Japan’s craft beers, offering a unique twist for adventurous tasters. Niigata Beer Co., based in Niigata prefecture, offers their Wasabi Ale. While the flavor may seem unusual, the distinctive taste has made a good first impression on beer enthusiasts.

According to a tasting from Umami Mart, the ale is described as “mild, with a scent of wasabi, slightly spicy, fruity wasabi.” It makes perfect sense that such an unconventional beer would come from Niigata, often considered the birthplace of craft beer in Japan, thanks to its early adoption of microbrewing and dedication to quality ingredients.

Miso lager

Kinshachi Nagoya Red Miso Lager, brewed by Morita Kinshachi in Aichi prefecture, incorporates aka miso, red soybean paste, a regional specialty, into the brewing process. Originally developed for the 2005 World Expo in Aichi, this lager has become a point of pride for the prefecture, winning multiple international awards. The lager’s unique brewing process really shows in its deep red-brown color. The beer holds a respectable 84 (Good) on BeerAdvocate, with reviewers complimenting its caramel malt layered with a light miso flavor. As both a local specialty and global award winner, it stands as a flavorful symbol of Aichi’s craft and culinary heritage.

Sakura ale

In Japan, the end of the cold winter months and the arrival of spring are signified by the blooming of cherry blossoms, or sakura. This season has inspired many different culinary creations, including sakura mochi and sakura parfaits, and Sakura, an ale brewed by Sankt Gallen Brewery in Kanagawa Prefecture.

The blossoms used in the brew are hand-picked every year during Golden Week, salted for preservation, and then rehydrated when ready for brewing. This process produces coumarin, which gives the ale its signature sakura aroma. The result is a floral, mochi-like beer that captures the essence of spring.

Tomato ale

Far Yeast Brewing, based in Yamanashi Prefecture, isn’t afraid to get creative with its products, and Tomachela, a tomato ale, is proof of that. Brewed with tomatoes from local farms, this beer transforms an everyday ingredient into something refreshingly unexpected. The name shows international inspiration as it combines the Mexican cocktail “Michelada” and tomato. The ale is an evolution of their previous Omoiro Tomato Ale, with an emphasis on celery, basil, and citrus flavor.

Soba ale

Fukuoka Craft Brewing’s Soba Ale showcases the brewery’s local and innovative approach to craft beer. The ale is brewed in collaboration with the local soba izakaya Kochisoba in Fukuoka City, incorporating roasted malt with buckwheat tea. And to double up on the buckwheat, the brewery recommends the beer alongside a bowl of soba noodles. If you ever find yourself in Fukuoka, don’t miss the chance to sip this soba ale right where it was brewed.

Japan’s craft beer scene is overflowing with creativity, blending tradition and local ingredients with bold new flavors in every glass. From matcha and miso to yuzu and tomato, these brews invite us to expand our palates. What makes them even more special is their deep connection to their localities. Many of these brews use local ingredients or are the pride of a prefecture. So, if you’re planning a trip to Japan, why not let your taste buds guide your itinerary? From Fukuoka to Yamanashi to Niigata, there’s a local taproom waiting for you.

Featured Photo Credit: Go Nagano

I know this has definitely made you want to try some craft Japanese beer, so make sure to join our Umeda Craft Beer & Bar Hopping tour in Osaka!