Nara Brewing x Yucho Shuzo "UNDER WATER" Tapped at Lucua Osaka Store
Craft Beer Market Lucua Osaka Store (Umeda, Osaka) introduced its weekend guest beers in a post dated March 22, 2026. The lineup lets visitors enjoy Nara Brewing x Yucho Shuzo's collaboration beer "UNDER WATER" alongside VERTERE's 10th anniversary sour ale.
Hop BroA weekend headliner has arrived at Craft Beer Market Lucua Osaka Store, directly connected to Osaka Station. Nara Brewing x Yucho Shuzo's "UNDER WATER" is on the same menu as VERTERE's 10th anniversary sour ale.
MugiWait, you mean a beer with a sake-like aroma!? That sounds incredibly interesting!
Hop BroExactly. "UNDER WATER" is brewed with sake yeast, brewing water, and soyashi water, and the key feature is its ginjo-style aroma.
MugiWhat even is soyashi water? It sounds intense, but what does it do?
Hop BroIn simple terms, it's a traditional technique that helps fermentation, and it gives the beer a gently expansive aroma. That's what makes the layers of aroma so enjoyable.
MugiOhhh! It's like drinking beer through a sake doorway, a beer you drink with its aroma!
Hop BroThe other one, VERTERE's "10th Anniversary -Grape sour-", is a dry sour ale made with grapes. It has acidity, but the nice part is that it doesn't feel heavy.
MugiI get sour ale, but what is the difference between lactic acid bacteria and saison yeast?
Hop BroLactic acid bacteria create a soft acidity, and saison yeast adds a slightly spicy character, but this beer tones that down and leans into a clean, dry profile.
MugiI see, if you compare these two in Umeda, it is the kind of lineup that makes the weekend unbeatable! I want to get there early and drink them!
In its latest announcement, Craft Beer Market Lucua Osaka Store put two guest beers in the spotlight as weekend picks.
This time, the focus is on a collaboration that carries the character of Nara, and an anniversary beer from a popular brewery in Okutama, Tokyo.
- Nara Brewing x Yucho Shuzo "UNDER WATER"
A beer discussed in the context of a collaboration with Nara prefecture's sake "Kaze no Mori." In the post, it is introduced as featuring a ginjo-like aroma created through brewing with sake yeast, brewing water, and soyashi water. Even though it is beer, this is the kind of release that will appeal to people who want to enjoy layers of aroma derived from sake.
- VERTERE "10th Anniversary -Grape sour-"
A sour ale commemorating VERTERE's 10th year of brewing. Made with grapes but designed differently from wine, it uses lactic acid bacteria and saison yeast, with the key point being a dry finish that keeps spiciness in check.
The post also notes that some Soul Brewery draft selections are running low. If there is a label you want, it would be realistic to visit sooner rather than later.
The store is located on B2F of Lucua Osaka (Barchica), directly connected to Osaka Station, making it easy to stop by while out and about. As a beer pub, it works well for casually pairing craft beer with food, and its range from daytime drinks to an evening pint is also a strength. This weekend, it would be interesting to compare two contrasting glasses of "aroma" and "dryness" at the same counter.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA weekend headliner has arrived at Craft Beer Market Lucua Osaka Store, directly connected to Osaka Station. Nara Brewing x Yucho Shuzo's "UNDER WATER" is on the same menu as VERTERE's 10th anniversary sour ale.
MugiWait, you mean a beer with a sake-like aroma!? That sounds incredibly interesting!
Hop BroExactly. "UNDER WATER" is brewed with sake yeast, brewing water, and soyashi water, and the key feature is its ginjo-style aroma.
MugiWhat even is soyashi water? It sounds intense, but what does it do?
Hop BroIn simple terms, it's a traditional technique that helps fermentation, and it gives the beer a gently expansive aroma. That's what makes the layers of aroma so enjoyable.
MugiOhhh! It's like drinking beer through a sake doorway, a beer you drink with its aroma!
Hop BroThe other one, VERTERE's "10th Anniversary -Grape sour-", is a dry sour ale made with grapes. It has acidity, but the nice part is that it doesn't feel heavy.
MugiI get sour ale, but what is the difference between lactic acid bacteria and saison yeast?
Hop BroLactic acid bacteria create a soft acidity, and saison yeast adds a slightly spicy character, but this beer tones that down and leans into a clean, dry profile.
MugiI see, if you compare these two in Umeda, it is the kind of lineup that makes the weekend unbeatable! I want to get there early and drink them!
