Okayama Saidaiji Beer Brewery to Begin Serving Anniversary Beer "Akurared" on February 12
Okayama's Okayama Saidaiji Beer Brewery has announced a new beer, "Akurared," to mark its fourth anniversary. According to an announcement on February 10, 2026, it will go on sale at Gofuku Cafe and Mugi to An starting February 12. Bottle sales are scheduled to begin at the end of February.
Hop BroThe Okayama Saidaiji Beer Brewery is turning 4! Their anniversary beer, "Akurared," is going on sale from February 12, 2026.
MugiWhoa, Akura is that light, easy-drinking one, right? Red sounds like it suddenly got serious!
Hop BroThat's the key point. The original Akurabeer had an ABV of 3%, but this time they've redesigned it to 6%. It's an anniversary upgrade that keeps the lightness while adding more body!
MugiABV? What is that, the name of some secret society?!
Hop BroIt means alcohol by volume. Going from 3% to 6% means that, even though it's from the same lineage, the style has shifted from a "drink it gulp by gulp" beer to something you savor more deliberately.
MugiOhhh! And it still keeps the acidity and sweetness, right? If it has that plus more body, it sounds like a beer with real substance!
Hop BroExactly. And the backstory is great too: it's a craft beer fermented with yeast derived from the Japanese spindletree in the grounds of Saidaiji Kannonin, so it's local to the core.
MugiThat's so romantic! Just the fact that it's made with tree yeast makes it feel like fantasy! I might be the type who can drink while snacking on the backstory!
Hop BroSales start on February 12, and the first places you can drink it are Gofuku Cafe and Mugi to An. Bottle sales are planned for the end of February, so the flow is to check it out in stores first and then move on to drinking it at home.
MugiPerfect plan! First we'll try Akurared at the shop, then grab bottles at the end of the month! I want to go to Okayama right now and toast!
Okayama Saidaiji Beer Brewery (Okayama) has unveiled a new beer, "Akurared," to coincide with its fourth anniversary. In the post, it is introduced as the brewery's "seventh new item" in its lineup.
The original "Akurabeer" was known for its low 3% alcohol content and light, easy-drinking character. This time, "Akurared" has been redesigned to 6%. While retaining the refreshing acidity and subtle sweetness of the original, it has been finished with a deeper, fuller body. The noteworthy point is that the label, which had centered on lightness, has been expanded into a more substantial anniversary release.
Sales will begin on February 12, 2026, at Gofuku Cafe and Mugi to An. Bottle sales are also planned to start at the end of February. The idea seems to be to let customers try it first in-store, then connect that experience to take-home demand.
As background, "Akurabeer" has been developed as a locally rooted beer fermented with yeast derived from the Japanese spindletree growing in the grounds of Saidaiji Kannonin. Continuing the lineage of the brand first brewed four years ago at Gofuku Kobo, this new Akurared can be seen as an anniversary-appropriate update.
For readers following Okayama's local scene, this is a release worth checking out to see how craft beer grounded in its region evolves at each milestone.
- Reference: https://www.instagram.com/p/DUkthyfEiXg/
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThe Okayama Saidaiji Beer Brewery is turning 4! Their anniversary beer, "Akurared," is going on sale from February 12, 2026.
MugiWhoa, Akura is that light, easy-drinking one, right? Red sounds like it suddenly got serious!
Hop BroThat's the key point. The original Akurabeer had an ABV of 3%, but this time they've redesigned it to 6%. It's an anniversary upgrade that keeps the lightness while adding more body!
MugiABV? What is that, the name of some secret society?!
Hop BroIt means alcohol by volume. Going from 3% to 6% means that, even though it's from the same lineage, the style has shifted from a "drink it gulp by gulp" beer to something you savor more deliberately.
MugiOhhh! And it still keeps the acidity and sweetness, right? If it has that plus more body, it sounds like a beer with real substance!
Hop BroExactly. And the backstory is great too: it's a craft beer fermented with yeast derived from the Japanese spindletree in the grounds of Saidaiji Kannonin, so it's local to the core.
MugiThat's so romantic! Just the fact that it's made with tree yeast makes it feel like fantasy! I might be the type who can drink while snacking on the backstory!
Hop BroSales start on February 12, and the first places you can drink it are Gofuku Cafe and Mugi to An. Bottle sales are planned for the end of February, so the flow is to check it out in stores first and then move on to drinking it at home.
MugiPerfect plan! First we'll try Akurared at the shop, then grab bottles at the end of the month! I want to go to Okayama right now and toast!
