Onomichi Brewery operates out of a renovated kura storehouse built in 1894 in central Onomichi, Hiroshima. Known for making fresh beer on site in Onomichi, the brewery focuses on craft beer that highlights local ingredients and the character of the city.

The beer now appearing for the season is `Iwashijima Tomato Weizen`, one of the brewery's most popular seasonal offerings. It is being served alongside `The 6th Iwashijima Tomato Festival 2026`, which runs for a month every June. The beer uses tomatoes from Mi-Shans Farm & Midori Farm and the Seibei Farm on Iwashijima.

When tomatoes are brewed into beer, the yeast breaks down the sugar, so the sweetness disappears and acidity, along with a green, vegetal note, remains. The brewery describes the flavor as close to the juicy center of a tomato. Unlike a Red Eye cocktail, this is a yellow-hued weizen, and the brewery notes that even people who do not usually like tomato juice may enjoy it.

This year's version is said to come across as especially tomato-forward, making the tart, refreshing profile even more distinct. As temperatures rise in early summer, that combination should make it an easy beer to reach for.

The festival itself features tomato-based dishes at 18 venues, mainly around Mukaishima. Onomichi Brewery also highlights pairings with `Iwashijima Tomato Weizen` at five restaurants:

- Shimanami Curry Ruriwon
- BISTRO SIMA-tei
- Pizzeria Felix
- Rondine
- Wako-chan

The project ties together local brewing, agriculture, and neighborhood dining in a way that gives the beer a clear regional identity. It works both as a seasonal release and as a food-friendly summer beer rooted in Onomichi's landscape.