Mushimahama Brewery to Set Up a Booth at the 7th Umi no Ichi, Introducing Island Beer from Kasaoka, Okayama
Mushimahama Brewery announced that it will set up a booth at the 7th Umi no Ichi. The venue is the Sea Schoolhouse in Kasaoka City, Okayama Prefecture, and the event will be held on April 11 and 12. The small brewery on Mushima will bring its three core beers and beers with a strong local character.
Hop BroOh, the fact that Mushimahama Brewery is setting up a booth is pretty exciting. It’s going to appear at the 7th Umi no Ichi, held on April 11 and 12, 2026, at the Sea Schoolhouse in Kasaoka, Okayama Prefecture.
MugiWhoa! Beer at a Sea Schoolhouse? That already sounds photogenic, but what’s an island brewery like?
Hop BroMushimahama Brewery is a small island brewery that has been brewing on Mushima, the southernmost remote island in Okayama, since 2019. Its signature is turning Kasaoka’s seas and island ingredients directly into beer.
MugiHuh! But putting ingredients into beer? What does that even mean? Do they really use hijiki or oysters?
Hop BroThey do, and that’s the thing. Their three distinctive flagship beers are really something: the fruity saison 'Mushima Wheat Beginning,' 'Mushima Drum Can Meeting' with smoky aroma and natural Mushima hijiki, and 'Oyster Stout' that highlights oysters from Kitanagi Island.
MugiWhat is that! Drum Can Meeting is already a powerful name, and it has smoky aroma too? It sounds kind of like a bar's conference room, which makes me curious.
Hop BroSmoky aroma means a smoky fragrance that comes from smoking malt and the like. When that’s combined with the umami of hijiki, you get both a sea-like note and roasted aroma at once, so it’s the kind of beer that makes you want to drink it with a serious face.
MugiDon’t drink it with a serious face! But hearing sea umami makes me able to picture it a little. Is the oyster stout kind of salty-sweet?
Hop BroExactly. Oyster Stout’s appeal is its mineral character, and the oyster-derived seaside nuance comes through gradually. And the official guide even suggests a drinking order: Wheat Beginning first, Drum Can Meeting second, and Oyster Stout to finish.
MugiWait, the drinking order is already planned? That’s basically a course meal. It’s the full-course set of the beer world!
Hop BroExactly. And since the venue is a seaside craft market bringing together about 100 makers, it tastes even better when you drink while hearing the backstory.
MugiWow, this is what it means to taste the island landscape. At the venue, I’ll want to start with Wheat Beginning and drink them in order.
Hop BroThat’s settled then, finish with a glass while looking at the sea. If you can taste the island’s scenery itself, I’d want to go drink there right away too.
Mushima's Beer at the Sea Schoolhouse
The 7th Umi no Ichi is a craft market to be held on Saturday, April 11 and Sunday, April 12, 2026, at the Sea Schoolhouse, 2553 Oshima-naka, Kasaoka City, Okayama Prefecture. It is being presented as an event that brings together about 100 makers and workshops in a wooden school building overlooking the sea.
One of the exhibitors is Mushimahama Brewery. A small brewery that has been brewing on Mushima, the southernmost remote island in Okayama, since 2019, it is featured as Booth No. 75 on the Umi no Ichi exhibitor page. Drawing on Kasaoka's seas and island ingredients, the brewery has been turning the local landscape into beer.
Its signature lineup consists of three beers: the fruity, easy-drinking saison "Mushima Wheat Beginning," "Mushima Drum Can Meeting," which combines smoky aromas with the umami of natural Mushima hijiki, and "Oyster Stout," which makes use of the mineral character of oysters from Kitanagi Island. The official guide also suggests a drinking order: start with "Wheat Beginning," move on to "Drum Can Meeting" for the second glass, and finish with "Oyster Stout."
What makes Mushimahama Brewery appealing is not simply that it offers distinctive beers, but that it turns the island's daily life and its connection to Kasaoka ingredients directly into flavor. At an event like Umi no Ichi, where the distance between makers and visitors is close, the pleasure of hearing the backstory and savoring each glass becomes even more vivid. It will be worth watching how island craft beer is received at a seaside venue.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOh, the fact that Mushimahama Brewery is setting up a booth is pretty exciting. It’s going to appear at the 7th Umi no Ichi, held on April 11 and 12, 2026, at the Sea Schoolhouse in Kasaoka, Okayama Prefecture.
MugiWhoa! Beer at a Sea Schoolhouse? That already sounds photogenic, but what’s an island brewery like?
Hop BroMushimahama Brewery is a small island brewery that has been brewing on Mushima, the southernmost remote island in Okayama, since 2019. Its signature is turning Kasaoka’s seas and island ingredients directly into beer.
MugiHuh! But putting ingredients into beer? What does that even mean? Do they really use hijiki or oysters?
Hop BroThey do, and that’s the thing. Their three distinctive flagship beers are really something: the fruity saison 'Mushima Wheat Beginning,' 'Mushima Drum Can Meeting' with smoky aroma and natural Mushima hijiki, and 'Oyster Stout' that highlights oysters from Kitanagi Island.
MugiWhat is that! Drum Can Meeting is already a powerful name, and it has smoky aroma too? It sounds kind of like a bar's conference room, which makes me curious.
Hop BroSmoky aroma means a smoky fragrance that comes from smoking malt and the like. When that’s combined with the umami of hijiki, you get both a sea-like note and roasted aroma at once, so it’s the kind of beer that makes you want to drink it with a serious face.
MugiDon’t drink it with a serious face! But hearing sea umami makes me able to picture it a little. Is the oyster stout kind of salty-sweet?
Hop BroExactly. Oyster Stout’s appeal is its mineral character, and the oyster-derived seaside nuance comes through gradually. And the official guide even suggests a drinking order: Wheat Beginning first, Drum Can Meeting second, and Oyster Stout to finish.
MugiWait, the drinking order is already planned? That’s basically a course meal. It’s the full-course set of the beer world!
Hop BroExactly. And since the venue is a seaside craft market bringing together about 100 makers, it tastes even better when you drink while hearing the backstory.
MugiWow, this is what it means to taste the island landscape. At the venue, I’ll want to start with Wheat Beginning and drink them in order.
Hop BroThat’s settled then, finish with a glass while looking at the sea. If you can taste the island’s scenery itself, I’d want to go drink there right away too.
