Buso Brewery to Release Spring Beer Made with Machida-Grown Yuzu in Late March
In a post at 6:37 p.m. on February 26, 2026, Buso Brewery reported that it had begun brewing a Spring beer made with yuzu from Machida. The beer is currently fermenting, with release planned for late March. As a seasonal new offering from a Tokyo-based local brewery, it is worth watching.
Hop BroSpring's first big story is here! Buso Brewery announced on February 26, 2026 at 6:37 p.m. that it had brewed a "Spring beer" using Machida-grown yuzu.
MugiWhat! Yuzu from Machida in beer!? Can you drink it yet?
Hop BroIt's fermenting now, and the release is planned for late March. It's positioned as a seasonal spring beer.
MugiOh, I see! But what does "fermenting" mean in the tank? Is the beer doing strength training?
Hop BroNot strength training, but something close. The yeast is eating sugar and making alcohol and aroma. The real challenge is how to keep the yuzu character intact there.
MugiWow, that's seriously artisan! By the way, has the style been decided yet, like IPA or sour?
Hop BroThat hasn't been announced yet. ABV and other specs haven't been released either. But it's confirmed to be a spring seasonal centered on Machida-grown yuzu.
MugiI love the local feel! Buso Brewery also supplies local restaurants, right?
Hop BroExactly. Since it's a brewery that values connections with restaurants in the Buso area, this release is right in the heart of that regional identity. The next updates on tap dates and serving locations will be worth following.
MugiOkay, let's check tap info in late March and toast immediately when we find it! Just imagining it is putting my throat in spring mode!
Announcing a spring seasonal made with Machida-grown yuzu
In a post on February 26, 2026, Buso Brewery (Instagram account: `busobrewery.kawasemibrew`) said it had brewed a "Spring beer" using yuzu from Machida. According to the post, the beer is currently fermenting, and the release is planned for around late March.
At this point, the only information made public is that the key ingredient is "Machida-grown yuzu" and that the release is currently at the "fermenting" stage. Details such as the style name and alcohol content have not yet been announced, but it is clear that preparations are underway for a spring seasonal product.
Buso Brewery's local character and this latest beer
On Buso Brewery's official website, the brewery says it aims to supply beer to restaurants in the Buso area and broaden local connections. This new release also clearly aligns with that local-minded approach, since it highlights Machida-grown yuzu as a regional ingredient. It is easy to understand as a move to express the character of the production area through beer while being based in Tokyo.
For craft beer fans, this is one to watch as a limited label timed for the start of spring, especially for when it appears on tap. Given the expected late-March release, the next points of interest will be additional announcements such as serving locations, tap dates, and whether there will be packaging. We will be looking forward to further updates on how the locally grown yuzu is reflected in the aroma and flavor.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSpring's first big story is here! Buso Brewery announced on February 26, 2026 at 6:37 p.m. that it had brewed a "Spring beer" using Machida-grown yuzu.
MugiWhat! Yuzu from Machida in beer!? Can you drink it yet?
Hop BroIt's fermenting now, and the release is planned for late March. It's positioned as a seasonal spring beer.
MugiOh, I see! But what does "fermenting" mean in the tank? Is the beer doing strength training?
Hop BroNot strength training, but something close. The yeast is eating sugar and making alcohol and aroma. The real challenge is how to keep the yuzu character intact there.
MugiWow, that's seriously artisan! By the way, has the style been decided yet, like IPA or sour?
Hop BroThat hasn't been announced yet. ABV and other specs haven't been released either. But it's confirmed to be a spring seasonal centered on Machida-grown yuzu.
MugiI love the local feel! Buso Brewery also supplies local restaurants, right?
Hop BroExactly. Since it's a brewery that values connections with restaurants in the Buso area, this release is right in the heart of that regional identity. The next updates on tap dates and serving locations will be worth following.
MugiOkay, let's check tap info in late March and toast immediately when we find it! Just imagining it is putting my throat in spring mode!
