Akita-grown hops and local yeast in a regional beer: Otsuna Beer

Many Japanese regional beers use water or grain from their home area. Among them is one that sources its brewing water, grain, yeast and hops from the locality or the prefecture: Otsuna Beer (Otsuna Biru), brewed in the Nishisenboku area of Daisen City, Akita Prefecture, on the Sea of Japan side of northern Honshu. It was developed jointly by a local residents’ group, the Osawago Community Revitalisation Association, and Akita Akura Beer, a craft brewery in Akita City. This year it went on sale from July in a limited run of 2,000 bottles.

Water and grain from close to home

Otsuna Beer was born in 2020, planned as one of the projects run by Daisen City to rediscover the appeal of the area. The brewing water comes from two springs in the Osawago district, known as Oshimizu and Meshimizu. Wheat and rice harvested in Nishisenboku are also added to the recipe. Its distinguishing feature is that both the water and the grain come from the same area.

Prefectural IBUKI hops and locally born yeast

Hops largely shape a beer’s aroma, and yeast its fermentation character. For Otsuna Beer, the hops are IBUKI, grown within Akita Prefecture. The yeast was developed at Akita Konno Shoten, in the same area. With both aroma and fermentation tied to Akita, this is a major distinguishing feature of the beer. The style is pale ale, a top-fermented beer of English origin that is enjoyed for the balance between malt flavour and hop aroma. Otsuna Beer is crisp to drink, with a fruity, citrus-like aroma.

Supporting the community with small batches

Each bottle holds 330 ml and has a suggested price of 590 yen. For every bottle sold, 10 yen goes towards various activities in the Osawago district. Rather than mass production, it is made in small quantities from local ingredients, with part of the proceeds returned to the community. It is one example of what a Japanese regional beer can be.

Because so few bottles were made, it is difficult to get hold of Otsuna Beer itself in Europe. However, craft beers made with Japanese rice or Japan-grown hops can sometimes be found in specialist shops and Japanese food stores. It is worth checking the ingredients list on the label for “rice” or the name of the hop variety. Pale ale is best not served too cold: at around 8 to 10°C its citrus aroma opens up more easily. Paired with fried food, or dishes made with lemon or yuzu, it brings out the light touch typical of Japanese regional beers.