Our brewery’s bakery creates distinctive and delicious breads made with nutrient-rich by-products like beer yeast and sake lees from the brewing process—offering flavors you won’t find anywhere else. We also serve fermented snacks made from local ingredients, giving visitors a taste unique to this region and pairing them with various seasonal local foods for a delightful experience.

By-products like malt and beer yeast, which are inevitable in the brewing process, can become a large amount of industrial waste if left unused. However, these fermentation by-products are rich in nutrients and are truly a ‘treasure’ that shouldn’t be discarded. At our bakery, we are committed to adding further value to these by-products and up-cycling them.

For example, we make the most of brewery-specific ingredients by creating products like ‘sake lees bagels made with daiginjo sake lees’ and ‘local beer bread’ made with fresh yeast from Suginoya Brewery. These products, which capture the deep flavors of fermented by-products, have been very well received.