Omi Beer, based in Otsu, Shiga, introduced `Shibugaki Ale` on Instagram as its monthly beer. The seasonal release is brewed with astringent persimmons and comes in at 5.5% ABV and 8 IBU. According to the brewery, the fruit was sent by a senior colleague in Nagoya, giving the beer a very direct fruit-driven starting point.

The post frames the beer as an experiment: what happens when persimmons are turned into beer, and how much of the fruit character survives fermentation? Rather than making a hard claim about the flavor, Omi Beer invites drinkers to pour a glass and decide for themselves. That approach fits the brewery’s style, which often leans on seasonal ingredients and small-batch brewing.

Omi Beer describes itself as a very small nano-brewery in Otsu and says its monthly `Shibugaki Ale`-type limited beers begin sales on the first Sunday of each month. The same post also points to `Hoshigaki Lambic`, a second beer made from the same persimmons after drying them to concentrate sweetness. In other words, the brewery is not just using a local ingredient once, but extending it into two different beers with different expressions.