Lay Day Beer (Okinawa) announced on its Instagram account "@laydaybeer" that it is moving forward with brewing a new hazy. According to the post, this batch uses Yume Kaori, a wheat variety harvested in Itoman. It is originally a variety often used for bread, but the brewery is turning prefectural wheat shared by a farmer into beer.

The amount used is 4 kg of Yume Kaori that has not been malted. Lay Day Beer has stated a policy of wanting to stay as close as possible to Okinawa-grown ingredients, and this hazy can be seen as a symbol of that approach. In craft beer, where imported ingredients often dominate, the fact that the brewery is using local agricultural products with the amount specified so clearly makes the background easier for drinkers to understand.

The completion date is scheduled for the first week of April. No release date has been specified at this point, but the post conveys that the beer is being carefully brewed. Lay Day Beer operates from its base in Ishikawa, Uruma City, Okinawa. Located about a five-minute drive from the Ishikawa Interchange, it is a place where freshly brewed craft beer can be enjoyed on site.

What kind of haze, aroma, and mouthfeel will this hazy brewed with wheat grown in Okinawa's soil ultimately deliver? It is a new release worth watching as it explores the potential of local ingredients.