Omi Beer introduces September fruit ale "Yukiyo no Natsumikan"
In an Instagram post on August 24, Omi Beer in Otsu, Shiga introduced "Yukiyo no Natsumikan," a fruit ale made with summer mandarins grown in Setagaya. The beer is listed at 9.6% ABV and 10 IBU, with rice koji adding depth to the fruit-driven profile.
Hop BroI want to talk about Yukiyo no Natsumikan today. It’s a September fruit ale from Omi Bakushu made with natsumikan grown in Setagaya.
MugiWhat? Setagaya-grown natsumikan ends up in a Shiga beer? The name is so cute too, I’m instantly curious!
Hop BroThe name comes from Yukiyo-chan, who grew the fruit, and it really feels like classic Omi Bakushu seasonal brewing. They’re great at turning seasonal ingredients into limited releases.
MugiWhoa, but ABV 9.6% gives me a this-is-very-strong problem. Is this one of those beers that tastes easy and then sneaks up on you?
Hop BroThat’s the clever part: the first sip is rich, but the natsumikan acid balance keeps it from turning too heavy. It stays juicy without dragging.
MugiWait, what does IBU 10 mean? I-B-U ten sounds like some secret beer agency!
Hop BroIBU is a bitterness scale, and 10 is pretty gentle. So it’s a fruit-forward setup where the citrus character gets the spotlight.
MugiOkay, that helps! So even I could handle it. But rice koji too? Koji in beer!? I had to do a double take!
Hop BroYep, and this is where it gets fun. Rice koji acts like an umami cushion that adds roundness and softens the edges from the acidity and high alcohol.
MugiWow, so it’s rich, tangy, and soft at the same time? That’s basically the last sip of summer. It even sounds emotional.
Hop BroExactly. This isn’t a chugging beer, it’s a slow savoring kind you follow sip by sip. Honestly, now I want a glass too on a September night.
MugiNope, now I really want to drink it now! If you find Yukiyo no Natsumikan, make sure you save me a glass!
In an Instagram post dated August 24, Omi Beer introduced its September beer, "Yukiyo no Natsumikan." The fruit ale uses summer mandarins grown in Setagaya, and its name comes from Yukiyo, the person who grew those mandarins.
The brewery describes the beer as richly intense from the first sip. It carries a high alcohol level at 9.6% ABV, yet the juicy fruit character and bright acidity of the summer mandarin keep it from feeling too heavy. With bitterness at just 10 IBU, the recipe clearly puts the fruit profile first.
Rice koji, a familiar ingredient in Omi Beer’s lineup, adds a softer umami layer and extra depth. Based in Otsu, Shiga, Omi Beer is a small local brewery known for limited seasonal releases, and this beer fits that approach well.
- Beer name: Yukiyo no Natsumikan
- Style: Fruit Ale
- Ingredients: Summer mandarin, rice koji
- ABV: 9.6%
- IBU: 10
The appeal here is the balance between richness, acidity, and the gentle roundness from koji. It reads as a contemplative beer for the end of summer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI want to talk about Yukiyo no Natsumikan today. It’s a September fruit ale from Omi Bakushu made with natsumikan grown in Setagaya.
MugiWhat? Setagaya-grown natsumikan ends up in a Shiga beer? The name is so cute too, I’m instantly curious!
Hop BroThe name comes from Yukiyo-chan, who grew the fruit, and it really feels like classic Omi Bakushu seasonal brewing. They’re great at turning seasonal ingredients into limited releases.
MugiWhoa, but ABV 9.6% gives me a this-is-very-strong problem. Is this one of those beers that tastes easy and then sneaks up on you?
Hop BroThat’s the clever part: the first sip is rich, but the natsumikan acid balance keeps it from turning too heavy. It stays juicy without dragging.
MugiWait, what does IBU 10 mean? I-B-U ten sounds like some secret beer agency!
Hop BroIBU is a bitterness scale, and 10 is pretty gentle. So it’s a fruit-forward setup where the citrus character gets the spotlight.
MugiOkay, that helps! So even I could handle it. But rice koji too? Koji in beer!? I had to do a double take!
Hop BroYep, and this is where it gets fun. Rice koji acts like an umami cushion that adds roundness and softens the edges from the acidity and high alcohol.
MugiWow, so it’s rich, tangy, and soft at the same time? That’s basically the last sip of summer. It even sounds emotional.
Hop BroExactly. This isn’t a chugging beer, it’s a slow savoring kind you follow sip by sip. Honestly, now I want a glass too on a September night.
MugiNope, now I really want to drink it now! If you find Yukiyo no Natsumikan, make sure you save me a glass!
