Okinawa Mahou Brew Unveils 'Ophelia #6' - Tropical Fruit Imperial Gose
Mahou Brew, the craft brewery in Naha, Okinawa, unveiled its new gose, 'Ophelia #6,' on February 19, 2026. It combines shekwasha juice from Nago City, sea salt from Yagaji Island, and three tropical fruits, aiming for a balance of saltiness, acidity, and sweetness.
Hop BroMahou Brew in Naha, Okinawa dropped a new release on February 19, 2026: 'Ophelia #6'! The style is an imperial gose, right?
MugiWhoa! Gose alone already has me interested, and imperial sounds intense! What kind of beer is it?
Hop BroIt’s at ABV 7.5% and IBU 12, built to lean into tartness and saltiness while still having some real body. The exciting part is that it uses shekwasha juice from Nago City and sea salt from Yagaji Island.
MugiWow, they really went all in on Okinawa ingredients! And shekwasha plus salt? That’s basically a summer beach vacation!
Hop BroThey also put in Passion fruit, Guava, and Mango, so it’s a full tropical fruit lineup. The base is Pilsner and Flaked Wheat, the hops are Galaxy, and the yeast is Fermo BREW Acid, right?
MugiWhat is that! It suddenly sounds like a spell! Flaked Wheat and Fermo something... are those things you chant before drinking?
Hop BroNo chanting, no chanting. Flaked Wheat is wheat-derived and softens the mouthfeel, and Fermo BREW Acid is a yeast that’s good at creating acidity. In other words, it’s there to give it a gentle texture and a bright, crisp finish.
MugiOhhh, now I get it! So when do they add the salt and coriander? I’m curious like it’s a cooking show!
Hop BroThey add the sea salt and coriander seeds in the whirlpool stage, then add the fruit after fermentation. So on top of the gose-like salt and acidity, you get a tropical sweet aroma layered on top. Batch Number 0063 is a pretty deliberate brew.
MugiThat sounds amazing! It’s the kind of beer that hits both gose fans and fruit sour fans! I definitely want to drink this today!
Hop BroAgreed. It’s refreshing, clearly rooted in local ingredients, and seems like it would go well with Okinawan food too. All right, let’s toast with Ophelia #6!
Mahou Brew's official site describes 'Ophelia #6' as an Imperial Gose, Batch Number 0063. Its specs are ABV 7.5% / IBU 12, with Pilsner and Flaked Wheat as the base malts, Galaxy hops, and Fermo BREW Acid yeast.
Additional ingredients include Passion fruit, Guava, Mango, Shekwasha, Salt, Coriander, and Maltodextrin. The description clearly states that it uses shekwasha juice from Nago City and sea salt from Yagaji Island, along with purees of passion fruit, guava, and mango.
In the brewing process, sea salt and coriander seeds are added during the whirlpool stage, and fruit is added after fermentation ends. This design layers tropical fruit character on top of the salty, tart profile typical of gose, and the brewery officially calls it a 'refreshing finish.'
Mahou Brew is based in Tsuboya, Naha City, Okinawa Prefecture, and is a brewery that aims to make beers suited to Okinawa's climate and food culture. Rather than locking itself into a fixed core lineup, it offers a wide range of styles, and this release also looks like one that connects local ingredients with a modern sour ale expression.
This is a new release worth checking out not only for gose fans but also for drinkers following fruit sour beers.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMahou Brew in Naha, Okinawa dropped a new release on February 19, 2026: 'Ophelia #6'! The style is an imperial gose, right?
MugiWhoa! Gose alone already has me interested, and imperial sounds intense! What kind of beer is it?
Hop BroIt’s at ABV 7.5% and IBU 12, built to lean into tartness and saltiness while still having some real body. The exciting part is that it uses shekwasha juice from Nago City and sea salt from Yagaji Island.
MugiWow, they really went all in on Okinawa ingredients! And shekwasha plus salt? That’s basically a summer beach vacation!
Hop BroThey also put in Passion fruit, Guava, and Mango, so it’s a full tropical fruit lineup. The base is Pilsner and Flaked Wheat, the hops are Galaxy, and the yeast is Fermo BREW Acid, right?
MugiWhat is that! It suddenly sounds like a spell! Flaked Wheat and Fermo something... are those things you chant before drinking?
Hop BroNo chanting, no chanting. Flaked Wheat is wheat-derived and softens the mouthfeel, and Fermo BREW Acid is a yeast that’s good at creating acidity. In other words, it’s there to give it a gentle texture and a bright, crisp finish.
MugiOhhh, now I get it! So when do they add the salt and coriander? I’m curious like it’s a cooking show!
Hop BroThey add the sea salt and coriander seeds in the whirlpool stage, then add the fruit after fermentation. So on top of the gose-like salt and acidity, you get a tropical sweet aroma layered on top. Batch Number 0063 is a pretty deliberate brew.
MugiThat sounds amazing! It’s the kind of beer that hits both gose fans and fruit sour fans! I definitely want to drink this today!
Hop BroAgreed. It’s refreshing, clearly rooted in local ingredients, and seems like it would go well with Okinawan food too. All right, let’s toast with Ophelia #6!
