Cliff Garo Brewing, based in Okinawa City, has released a new batch of its fruit-forward beer BERRY MOON on tap.

The beer combines blueberries with ShimayamahiHatsu, an Okinawan superfood ingredient supplied by Zayasu Jubyoen (@zayasujubyoen). ShimayamahiHatsu is a plant found across the Ryukyu Islands and other parts of southern East Asia. Its clusters of fruit mature from green and red to a deep purple-black, and the fruit is known for bringing acidity and tannic character to beverages. In BERRY MOON, it is paired with blueberries to create a distinctly local expression of a fruit beer.

For this batch, Cliff Garo Brewing used BE-134 saison yeast. According to the brewery, the result is designed to be both rich and clean. The fruit components should provide depth, while the saison yeast is expected to help keep the finish refreshing rather than heavy. Alongside the familiar berry character of blueberries, ShimayamahiHatsu may add a sharper, more distinctive Okinawan edge.

Cliff Garo Brewing is a microbrewery in Okinawa City that has explored beers made with local fruits, plants, and other regional ingredients. Its approach often considers the story behind the ingredients as part of the beer’s identity, and BERRY MOON continues that direction through its collaboration with Zayasu Jubyoen.

The new batch is currently available on tap. For drinkers interested in Okinawan ingredients and fruit beers with a more layered profile, it offers a chance to taste how blueberry sweetness, island-grown fruit, and saison fermentation come together in one glass.