March 1, 2024 | News & Notices Launch of “Kocho,” a Craft Beer Jointly Developed with ISEKADO
Shimadzu’s Analytical Instruments Used to Identify Aroma Components in Wild Yeast

A craft beer jointly developed by Shimadzu Corporation and ISEKADO (Nikenjayamochi Kadoya Honten, Ise City, Mie Prefecture) called “Kocho—BREWED on Science by ISEKADO and SHIMADZU Innovation 1” is on sale from January 23 in a 1,000-bottle limited edition. “Kocho” is brewed from the wild “BOKE yeast.” Shimadzu’s liquid chromatograph mass spectrometer (LC-MS) and gas chromatograph mass spectrometer (GC-MS) were used to analyze the beer. This is the first time in Japan that a manufacturer of analytical and measuring instruments and a craft brewer have collaborated to launch a beer.

“Kocho” and Shimadzu’s GC-MS

“Kocho” and Shimadzu’s GC-MS

For R&D and quality control of the taste and flavor of foods and beverages, analytical instruments such as LC-MS, gas chromatograph (GC), and GC-MS are used in combination with sensory evaluations that rely on human senses. ISEKADO has been conducting R&D based on scientific data from analytical instruments and has been collaborating with Shimadzu since 2018 on the comprehensive analysis of the ingredients in beer.

In this collaboration, using Shimadzu’s LC-MS and GC-MS, Shimadzu and ISEKADO analyzed the aroma and metabolic components of beers made from four different types of yeast that used the same raw materials and were brewed under the same brewing conditions. The “BOKE yeast” used in “Kocho” is a wild yeast that comes from the fruit of a Boke tree (a flowering quince) near the old Shimbashi Station in Tokyo. Although it produces a unique aroma compared to the commercial yeast used in most beers, it is less stable during fermentation.

Using Shimadzu’s Smart Aroma Database software for GC-MS, which enables the comparison of compound information and sensory information of aroma components, it was possible to identify the component 4-Vinylguaiacol*, which gives off a spicy aroma. In addition, the amino acids and sugars in beer were analyzed using metabolomics, an analytical method that utilizes LC-MS and GC-MS to comprehensively measure metabolites. Using the results of those analyses, it was possible to successfully achieve stable fermentation by adjusting the amounts of raw materials and adjusting the brewing process for the BOKE yeast. This allowed for the creation of a taste that is dry and balanced while maintaining the characteristic aroma of the yeast.
Shimadzu has been promoting open innovation in the food industry by collaborating with different food related organizations, such as the “Consortium for Future Innovation by Cultured Meat” and the “Self-Care Food Council.” We will continue to contribute to improving food safety and quality by providing total solutions that contribute to R&D and quality control of beverages and foods.

  • *4-vinylguaiacol. A type of aroma component found in alcohols. Chemical formula is C9H10O2.


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Beer Information

Name: Kocho—BREWED ON SCIENCE by ISEKADO and SHIMADZU Innovation 1
Volume: 330 mL
Alcohol content: 6%

Overview of ISEKADO (Nikenjayamochi Kadoya Honten)

CEO & President: Narihiro Suzuki
Address: 6-8-25 Jinkyu, Ise City, Mie Prefecture
Business activities: Manufacture and sale of food products (beer, fresh confectionery, miso, soy sauce)
Establishment: Established as a tea house at a boat landing in 1575. Currently 21st generation
Company established: June 1994