As part of Yokohama City’s food waste reduction project, The Kahala Hotel & Resort Yokohama is providing leftover rice from its breakfast buffet and off-specification Hamanashi pears as ingredients for craft beer. Sales of “YOKOHAMA HAMANASHI CHECK-IN ALE” will begin at THE KAHALA Collection on 21 November 2026.
The Kahala Hotel & Resort Yokohama is participating in the second phase of a food waste reduction and craft beer co-creation project led by Yokohama City and other parties. Rice left over from the breakfast buffet will be used as an ingredient in craft beer. The project combines Hamanashi pears, specifically off-specification fresh fruit, with unused food ingredients, with the aim of promoting resource circulation and cooperation with the local community.
“YOKOHAMA HAMANASHI CHECK-IN ALE” is characterized by a fruity flavor that brings out the juice of Hamanashi pears and a clean finish. In addition to providing ingredients, the hotel is also scheduled to sell the beer, creating an opportunity to convey Yokohama’s distinctive food culture and background.
The beer is sold in 350 ml cans, has an alcohol content of 5%, and contains 5% Hamanashi pear juice. The seller is Beer the First. Sales locations include mass retailers such as food halls, department stores, specialty stores and tourist facilities in Yokohama, and THE KAHALA Collection inside the hotel. Sales will begin on 21 November 2026 in limited quantities, at a price of ¥437.