Restaurant Platz begins serving Akita Aqula Beer’s Otsuna Beer for summer
Restaurant Platz in Akita’s Omachi district has started serving Akita Aqula Beer’s seasonal Otsuna Beer. Brewed with local spring water from Daisen and regional ingredients, the American pale ale is known for its grapefruit-like aroma and crisp, easy-drinking finish.
Hop BroMugi, Restaurant Platz in Omachi, Akita just tapped Otsuna Bakushu. It’s Akita Akura Beer’s summer regular, and it comes out every July 1.
MugiWhat, a summer staple beer people actually wait for every year? Even the name sounds intense. I can practically hear a tug-of-war chant already!
Hop BroThat image is pretty close, actually. Kariwano Tug-of-War inspired it, and the beer was jointly developed with the Osawago community revitalization group in Daisen’s Nishisenboku area.
MugiNo way, and 10 yen per bottle goes back into local community projects? That’s the kind of drinking that feels weirdly noble.
Hop BroAnd the liquid holds up too. It’s an American pale ale at 5.0% ABV, with grapefruit-like aroma coming from the hop’s essential oil compounds.
MugiHold on, essential oil compounds? Why did this suddenly turn into chemistry class? There’s no grapefruit in it, right?
Hop BroRight, none. It’s just hop-derived aroma doing the work. Certain hop compounds naturally come across as citrusy, so it drinks bright and refreshing without any fruit added.
MugiThat’s wild. And they use spring water from Osawago, plus local rice and wheat from Nishisenboku? This beer is basically the hometown all-star team.
Hop BroExactly. That local ingredient unity is the whole point. It drinks light, but the story behind it is deep enough to make me ramble until the beer gets warm.
MugiBut if it’s limited to 2,000 bottles and usually sells out in about a month, then this is not the time for a long lecture! My pint could vanish!
Hop BroAnd Restaurant Platz sounds ideal too. It has a courtyard-view setting with a calm, renovated-storehouse vibe. Pair that with food and one glass probably won’t be enough.
MugiThen it’s settled. One pint before it’s gone... or maybe two. If this is what drinking Akita in summer feels like, I’m absolutely in!
Restaurant Platz in Akita’s Omachi district is now pouring Akita Aqula Beer’s summer seasonal Otsuna Beer. In an Instagram post, the brewery announced that sales had begun for the annual release, which is traditionally unlocked on July 1.
Otsuna Beer was developed with the Osawa-go local revitalization group as part of a regional promotion project in Nishisenboku, Daisen City, an area known for the Karino Great Tug-of-War. One notable detail is that 10 yen from every bottle is set aside for community projects in the Osawa-go area.
The beer is brewed with spring water called Oshizu and Meshizu, transported from Osawa-go, along with locally sourced rice and wheat from Nishisenboku. It is brewed as an American pale ale with 5.0% ABV. According to the brewery’s description, the hop character brings a clear grapefruit-like aroma, making it a fitting choice for hot, humid summer days. Local notices say the release is limited to 2,000 bottles, and it typically sells out in about a month.
Restaurant Platz itself is a beer pub at 1-2-40 Omachi in Akita City. The place is known for its calm, kura-like atmosphere and a view of the courtyard, making it a natural setting for a seasonal beer built around local water, ingredients, and craft identity.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMugi, Restaurant Platz in Omachi, Akita just tapped Otsuna Bakushu. It’s Akita Akura Beer’s summer regular, and it comes out every July 1.
MugiWhat, a summer staple beer people actually wait for every year? Even the name sounds intense. I can practically hear a tug-of-war chant already!
Hop BroThat image is pretty close, actually. Kariwano Tug-of-War inspired it, and the beer was jointly developed with the Osawago community revitalization group in Daisen’s Nishisenboku area.
MugiNo way, and 10 yen per bottle goes back into local community projects? That’s the kind of drinking that feels weirdly noble.
Hop BroAnd the liquid holds up too. It’s an American pale ale at 5.0% ABV, with grapefruit-like aroma coming from the hop’s essential oil compounds.
MugiHold on, essential oil compounds? Why did this suddenly turn into chemistry class? There’s no grapefruit in it, right?
Hop BroRight, none. It’s just hop-derived aroma doing the work. Certain hop compounds naturally come across as citrusy, so it drinks bright and refreshing without any fruit added.
MugiThat’s wild. And they use spring water from Osawago, plus local rice and wheat from Nishisenboku? This beer is basically the hometown all-star team.
Hop BroExactly. That local ingredient unity is the whole point. It drinks light, but the story behind it is deep enough to make me ramble until the beer gets warm.
MugiBut if it’s limited to 2,000 bottles and usually sells out in about a month, then this is not the time for a long lecture! My pint could vanish!
Hop BroAnd Restaurant Platz sounds ideal too. It has a courtyard-view setting with a calm, renovated-storehouse vibe. Pair that with food and one glass probably won’t be enough.
MugiThen it’s settled. One pint before it’s gone... or maybe two. If this is what drinking Akita in summer feels like, I’m absolutely in!
