Japan Fishery Coop, Pub Create Beer Using Seaweed

The local fishery cooperative and an izakaya pub in Akashi, Hyogo have put their collective heads together to turn seaweed that would otherwise be disposed of because of its thin color into beer, Yasuhiro Okawa reported for Mainichi Japan.

Photo Insert: Cinderella Nori Draft follows the same brewing process as 100% malt beer, except for seaweed.

The fishery cooperative association federation and izakaya Akashi Bakushu Kobo Toki's joint project has produced 600, 330-milliliter "Cinderella Nori Draft" bottles, each priced at 500 yen (about $3.40). The suds are characterized by a fine foam, slight viscosity, and a seaweedy aroma after drinking.

The color of the "nori" -- dried laver seaweed -- used in the suds faded due to growing in low nutrient conditions and was unsuitable for the market.

During brewing, 400 sheets of the faded nori were added to the malt in the boiling phase, and another 100 sheets during maturation to make 200 liters of the potent potable.

Cinderella Nori Draft follows the same brewing process as 100% malt beer, except for seaweed.

However, the addition of the sea plant means it cannot be categorized as a true beer under Japanese law, having to settle instead for the label "happoshu," or beerlike beverages with low malt content.

"Cinderella" was added to the name because the conventionally unsaleable seaweed made a miracle transformation into tasty suds. Last seaweed season in Hyogo Prefecture, 9.36 million sheets of nori could not be sold at auction and were discarded.

A tasting and sales event for Cinderella Nori Draft will be held at Hyogo Prefectural Akashi Park on Nov. 5 and 6.

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