Hitachino Nest White Ale

Kirin Light

Sapporo

Kirin Ichiban

Asahi Super Dry

Dassai, Junmai Daiginjo

Karatamba Honjozo

Wandering Poet, Junmai Ginjo

Plum Wine, Choya

Ozeki Nigori

Chokara Junmai

Ozeki Hot Sake

Watermelon

Belvedere Peach, mango juice, orange bitters

Peach Mango Martini

Lychee

Absolut Mandarin, Midori, orange juice, sour mix

Rising Sun

Malibu rum, pineapple juice, Blue Curaçao

Blue Velvet

our 'special' mai tai (vodka), Banzai melon liqueur, coconut and pineapple juices

Sakura Special

Cabernet Sauvignon, Buena Vista

Cabernet Sauvignon, Decoy

Merlot, Kendall Jackson

Pinot Noir, Kendall Jackson

Pinot Noir, Meiomi

Chardonnay, La Crema

Mill the malts to a coarse grist (not flour). Heat 18–20 L of water to about 74 °C (165 °F) to account for temperature drop when adding grains.

Mill and Heat

Add the milled Pilsner malt, wheat malt, flaked oats, and light crystal malt to the water to reach a target mash temperature of 66 °C (151 °F). Stir thoroughly to eliminate dry pockets and dough balls.

Mash In

Hold the mash at 66 °C (151 °F) for 60 minutes. Check mash pH if possible; aim for 5.2–5.5. If pH is high, add small amount of acidulated malt or food-grade acid to adjust.

Saccharification Rest

Raise the mash to 75 °C (167 °F) for a 10-minute mash-out. Vorlauf (recirculate) until runoff is clear, then begin lautering.

Mash Out and Vorlauf

Sparge with ~7–8 L of water heated to 75–78 °C (167–172 °F) to collect about 25 L of wort pre-boil. Add calcium chloride and gypsum to the mash or sparge water as measured to reach a balanced chloride-to-sulfate ratio (slightly chloride-forward) to enhance malt body and smoothness. Stir to dissolve.

Bring the collected wort to a rolling boil and boil for 60 minutes total.

Boil

Add Saaz hops (20 g) at the start of the 60-minute boil for bittering.

Bittering Addition (60 min)

With 15 minutes remaining, add Hallertau hops (10 g). At 10 minutes remaining, add crushed coriander seeds (8 g) and dried sweet orange peel (6 g). If using Curacao/bitter orange, add with the 10-minute addition in small amount (2 g).

Flavor Addition (15–10 min)

At flameout, cool the wort slightly (to about 80 °C/176 °F) and whirlpool for 5–10 minutes to allow trub to settle. If you want a cleaner aroma, consider adding a very small late-hop/aroma addition (1–2 g Hallertau) at flameout and steep for 5 minutes before chilling.

Whirlpool / Flameout

Cool the wort quickly to the yeast-pitching temperature (18–22 °C / 64–72 °F) using an immersion chiller or equivalent. Aerate or oxygenate the wort well (2–8 ppm O2) right before pitching yeast. Rehydrate or prepare the chosen Belgian Witbier yeast according to manufacturer instructions, then pitch the yeast when wort temperature is stable in the target range. Add yeast nutrient if using.

Ferment at 18–22 °C (64–72 °F) for 5–7 days until vigorous activity calms. Allow fermentation to continue at the lower end of the range (18–20 °C) for the remainder to preserve delicate ester profile. Total primary fermentation should take about 7–10 days.

Primary Fermentation

After primary fermentation slows, lower temperature to 15–18 °C for 3–5 days for conditioning and to allow yeast to clean up. If using optional fresh orange zest or grains of paradise, add them at this stage (secondary/conditioning) in a sanitized mesh bag for 2–4 days to impart a gentle spice/bright citrus note; avoid overextraction.

Secondary / Conditioning

Cold crash the beer to 2–4 °C (35–39 °F) for 24–48 hours to help clarification. Prepare priming sugar solution by dissolving 120 g dextrose in 250 ml boiling water, cool, then add to sanitized bottling bucket.

Cold Crash and Bottling Preparation

Rack beer gently into the bottling bucket onto the priming solution, mix gently to avoid oxidation, then bottle into sanitized bottles and cap. Target carbonation for wit-style is moderate: ~2.3–2.8 volumes CO2 (the provided priming sugar amount is appropriate for ~23 L).

Bottling

Condition bottles at 20–22 °C for 10–14 days to carbonate, then cold condition at 4–8 °C for another 3–7 days before tasting. Beer will continue to mature; optimal drinking is 2–4 weeks after bottling but is pleasant much sooner.

Conditioning

Pilsner (2-row Pale) malt

Wheat malt (red or white)

Oats (flaked)

Light crystal malt (10–20L)

Brew water

Calcium chloride (CaCl2)

Gypsum (calcium sulfate) — optional

Acidulated malt (optional, for mash pH)

Saaz hops (or Styrian Golding) — bitterness

Hallertau Mittelfrüh (or Cascade small amount) — flavor/aroma

Coriander seeds (lightly crushed)

Sweet orange peel (dried)

Curacao peel or bitter orange peel (optional)

Belgian Witbier yeast (or Wyeast 3944 / White Labs WLP400)

Dry yeast nutrient (optional)

Priming sugar (corn sugar/dextrose) for bottling

Fresh orange zest (optional, for gentle fruit note)

Grains of paradise (optional, light)

Place a pilsner or tall beer glass in the freezer for 10–15 minutes or fill it with ice and cold water for 2–3 minutes to chill, then discard the ice/water if used.

Chill glass

If you like a slight salty edge (optional), rim the top of the chilled glass with a lime wedge and dip it gently into the sea salt so a thin ring of salt adheres. Tap off excess.

Fill the chilled glass halfway with fresh ice cubes (about 4–6 cubes). The ice keeps the beer colder and slows dilution while retaining carbonation.

Roll the whole lime on the countertop under your palm firmly for 10–15 seconds to release juices, then cut the lime in half.

Squeeze half the lime (about 1/2 lime) directly into the glass over the ice. Taste and save the other half if you prefer more or less citrus.

Open a 12 oz bottle or can of Kirin Light and gently pour into the glass down the side to preserve carbonation. Pour slowly until nearly full, leaving a small head of foam (about 1/2 inch).

Give the beer a gentle swirl with a bar spoon or tilt-and-lift the glass slightly — avoid vigorous stirring to keep bubbles. This mixes the lime without flattening the beer.

Garnish with a lime wheel or wedge on the rim and serve immediately while cold and effervescent.

Kirin Light lager (or other light Japanese lager)

fresh lime

sea salt (optional)

lime wheel or wedge

Chill the beer: Place a 20 oz bottle or can of Sapporo beer in the refrigerator for at least 3–4 hours, or in an ice bath for 20–30 minutes until it reaches about 38–45°F (3–7°C). Proper chill preserves carbonation and flavor.

Chill the glass: For best presentation and to keep the beer colder longer, place a pint (or 20 oz) glass in the freezer for 10–15 minutes or rinse it in very cold water/ice.

Hold the chilled glass at a 45° angle. Open the beer and begin pouring gently down the side of the glass to preserve carbonation. When the glass is about three-quarters full, tilt it upright and finish pouring into the center to create a 1/2–1 inch (1–2 cm) foamy head. Adjust pour speed to control head size.

Pouring technique

Lemon wedge (optional): If desired, serve a lemon wedge on the rim. Lightly squeeze the wedge over the beer for a subtle citrus accent, or offer it on the side for guests to choose.

Ice note (optional): Traditional serving does not include ice in the glass. If serving in an exceptionally warm environment, add a few ice cubes only if preferred; ice will dilute and mute flavors so use sparingly.

Serve immediately: Present the beer right after pouring while carbonation and head are lively. Enjoy responsibly.

Sapporo beer (or other Japanese lager)

Lemon wedge

Ice (optional, for serving in very warm climates)

Chilled beer glass

Ensure the beer is well chilled before serving. Refrigerate bottles or cans for at least 2–3 hours at 36–40°F (2–4°C). If you're short on time, place beer in a bucket with ice and a little water for 10–20 minutes to quickly chill.

Chill

If using a glass, rinse it briefly with cold water and either leave it in the refrigerator for a few minutes or run it under cold water to cool. A chilled, clean glass preserves head retention and aroma. If you prefer not to use a glass, you can drink directly from the bottle or can.

Prepare glass

Open the bottle or can carefully. For a bottle, remove the cap with a bottle opener. For a can, lift the tab smoothly to avoid splashing.

Open

To pour into a glass: hold the glass at a 45° angle and pour the beer gently down the side until it is about two-thirds full. Then tilt the glass upright and pour into the center to create a 1–1.5 inch (2–4 cm) foamy head. For a 12 oz serving, pour the entire bottle/can; for a 22 oz, pour as desired (one large pour or share between two glasses). Pouring directly into the bottle or can is acceptable if you prefer.

Pour (optional)

If desired, serve with a lemon wedge on the rim of the glass. Lightly squeeze and drop the wedge into the beer for a subtle citrus accent (this is optional and not traditional for Kirin Ichiban).

Garnish (optional)

Serve immediately while cold. Enjoy responsibly.

Serve

Kirin Ichiban beer (12 oz bottle or can)

Kirin Ichiban beer (22 oz bottle or can)

Clean chilled glass (optional)

Ice (optional, for cooling bottle/can)

Lemon wedge (optional, for garnish)

Place a pilsner glass in the refrigerator or freezer for at least 15–30 minutes before serving to achieve a lightly frosted glass. Do not over-freeze (avoid cracking).

If you like, prepare a lemon wedge: wash and cut one wedge from a fresh lemon and set aside on a small plate.

Open a 12 oz bottle or can of Asahi Super Dry just before pouring.

Open beer

Optionally rinse the chilled glass briefly with cold water and discard to remove any dust and further chill the glass; tilt glass when pouring.

Rinse (optional)

Hold the glass at a 45° angle and begin to pour the beer gently down the side. When the glass is about three-quarters full, slowly tilt the glass upright and pour into the center to create a 1/2–1 inch (1–2 cm) foamy head. Adjust pour speed to reach desired head. Asahi Super Dry typically benefits from a moderate head to showcase aroma and carbonation.

Pour with head control

Place the lemon wedge on the rim or on the side of the glass if desired (Asahi is traditionally served without citrus, so offer wedge as optional). Serve immediately while cold.

Finish and serve

12 oz pilsner glass (chilled)

lemon wedge (optional)

Asahi Super Dry (bottle or can)

Dassai Junmai Daiginjo is best enjoyed chilled (about 5–10°C / 41–50°F) or at cool cellar temperature. If the bottle is at room temperature, place it in the refrigerator for 1–2 hours. For a quicker chill, submerge the closed bottle in an ice-water bath for 15–20 minutes. Avoid freezing.

Chill or serve slightly cool

Rinse ochoko or wine glasses with a small amount of filtered water and pour that rinse away. This helps ensure the glass is clean and slightly cool, which preserves the sake's delicate aromatics.

Rinse glassware

Hold the bottle upright and remove the cap or cork. Pour a small amount into a tasting cup to check aroma and temperature before serving guests.

Open the bottle

Pour gently into chilled ochoko or wine glasses, filling each cup about one-third full to leave room for aromas. For a 300 ml bottle, pour approximately 60–75 ml per person for 4 small tastings, or 150 ml each for 2 generous pours.

Pouring

If desired, add a thin lemon peel or a small slice of yuzu beside the glass (do not drop it into the sake). Serve with small plates of light sashimi, edamame, or mild cheeses to complement the sake's fruity, floral profile.

Optional garnish and presentation

Recap the bottle tightly and store it upright in the refrigerator. Consume within 7–10 days for optimal flavor; the delicate aromatics of Junmai Daiginjo fade with prolonged air exposure.

Dassai Junmai Daiginjo (300 ml bottle)

Filtered water (for rinsing glassware)

Ice (for chilling, optional)

Lemon peel or yuzu slice (optional garnish)

Small chilled tasting cups (ochoko) or wine glasses

Decide whether to serve Karatamba Honjozo chilled, room temperature, or warmed. Honjozo is versatile: lightly chilled highlights freshness and fragrance; warmed (not boiling) emphasizes umami and softness.

Choose serving temperature

Rinse the tokkuri and ochoko with fresh filtered water to remove dust. If serving warm, discard the rinse water. If serving cold, chill the tokkuri and ochoko in the refrigerator or briefly in an ice bath for 5–10 minutes.

Prepare vessels

Pour the 300 ml Karatamba Honjozo into the tokkuri. If serving chilled and you prefer a slightly lighter mouthfeel, optionally add up to 50 ml chilled ice water to the tokkuri and gently stir once to combine (this is a personal preference and not required).

Pour the sake

If serving warm, bring about 600 ml of water to a gentle simmer (not a rolling boil). Place the filled tokkuri (make sure it is heatproof and has no decorative metals that may be damaged) into a small saucepan or hot-water bath. Keep the water temperature between 55–60°C (130–140°F) to warm gently. Warm for 4–6 minutes until the sake reaches 40–45°C (104–113°F) for a warm service, or 50–55°C (122–131°F) for hot service. Use a thermometer or test by touch (carefully) with a cloth.

Warming the sake (if desired)

Pour the warmed or chilled Karatamba Honjozo into ochoko and present immediately. If chilled and you added a citrus slice, float it lightly in one cup or set it on the saucer as an optional aromatic accent.

If warming, do not let the tokkuri boil or sit in water that is boiling; sudden high heat will damage delicate flavors and may crack the vessel. Discard any leftover sake after 24–48 hours for best quality.

Safety and hygiene

Place ochoko on a small tray or plate if desired. Use the small cloth to handle the hot tokkuri when removing it from the bath. For a refined presentation, pour for guests from the tokkuri while holding the ochoko with two hands. If using a garnish, keep it minimal—one thin lemon or yuzu slice is enough to enhance aroma without overwhelming the sake.

Karatamba Honjozo sake

Cold chilled ice water (optional, for dilution when serving cold)

Hot water (for warming)

Fresh filtered water (for rinsing and pre-warming vessels)

Tokkuri (sake carafe) or small pouring vessel

Ochoko (sake cups) or small tasting glasses

Small cloth or towel (for handling hot tokkuri)

Thin lemon or yuzu slice (optional garnish for chilled service)

Remove the Wandering Poet Junmai Ginjo bottle from refrigeration (if chilled) or storage. Confirm label and 300 ml volume. Wipe the outside of the bottle dry and ensure the cap or cork is clean before opening.

Inspect and prepare bottle

Choose how to serve Junmai Ginjo: best enjoyed slightly chilled (8–12°C / 46–54°F) to highlight delicate floral and fruity aromas, or at room temperature (~18°C / 64°F). Avoid high heat — Junmai Ginjo is not typically served hot, but you may opt for very gently warmed service if desired.

Decide serving temperature

If serving chilled, place the closed 300 ml bottle in the refrigerator for at least 2 hours or in an ice bucket for 20–30 minutes. If using an ice bucket, partially submerge the bottle in ice and a little water to cool evenly. Remove from cold 5 minutes before pouring so aromas can open slightly.

Chilled service (recommended)

If serving at room temperature, leave the bottle out of the refrigerator for 30–60 minutes before opening to allow the sake to temper and develop its bouquet.

Room-temperature service

To gently warm the sake (not recommended for premium Junmai Ginjo but possible for personal preference): pour desired amount into a tokkuri (ceramic carafe) and place the carafe in a pot of hot (not boiling) water at 45–50°C for 2–4 minutes. Monitor temperature — do not exceed 50°C to avoid losing delicate aromatics.

Optional gentle warming (if preferred)

Open the bottle carefully. For a clean pour, hold the bottle at the base and pour steadily into chilled or room-temperature ochoko or wine glasses. Aim for 60–90 ml per serving; a 300 ml bottle yields about 3–5 modest pours. Fill each cup about one-third to half full to allow aromas to concentrate.

Open and pour

Present the cups on a small tray with optional snacks (edamame, pickles, lightly salted nuts). If guests prefer chilled glasses, offer ice on the side instead of adding ice directly to the sake. For warmed sake, serve immediately after warming in pre-warmed cups.

Serve with accompaniments

Encourage guests to sniff first to appreciate floral and fruity notes, then sip to observe texture and finish. After opening, reseal the bottle and refrigerate; consume within 7–10 days for best quality. Keep upright to minimize oxidation.

Tasting and storage after opening

Rinse and dry cups and carafe after use. If you warmed sake in a tokkuri, allow it to cool before washing. Store any remaining sake tightly capped in the refrigerator.

Wandering Poet, Junmai Ginjo sake (bottle)

Small sake cups (ochoko) or wine glasses

Hot water (for warming, optional)

Ice (for chilled service, optional)

Small plate of complementary snacks (edamame, pickles, lightly salted nuts)

Chill the bottle of Choya in the refrigerator for at least 2 hours. Place 2–3 ice cubes in a rocks glass. Pour 60–90 ml (2–3 oz) of Choya over the ice. Stir gently once with a bar spoon to slightly chill and open aromas. Garnish with a thin wedge of lime or lemon if desired and serve.

Straight / On the rocks

Fill a highball or Collins glass with ice cubes. Pour 60 ml of Choya over the ice, then top with 120 ml cold club soda or cold water for a milder drink. Stir gently twice to combine. Taste and adjust ratio (1:1 for sweeter, 1:2 for lighter). Garnish with a citrus wedge and a mint sprig if desired.

Highball style (Choya & soda)

In a pitcher, combine 500 ml chilled Choya and 300 ml cold club soda or cold water. Add a few large ice cubes to keep the mixture cool without diluting too fast. Add thinly sliced lime or orange for aroma and visual appeal. Stir gently to combine. Serve in ice-filled glasses, about 120–150 ml Choya mixture per serving. Garnish each glass with a citrus slice or mint sprig.

Choya umeshu (plum wine)

Ice cubes

Cold water or club soda (optional, for highball)

Fresh lime or lemon wedges (optional, garnish)

Fresh mint sprigs (optional, garnish)

Chilled Choya umeshu

Cold water or club soda

Thinly sliced lime or orange

Ice (large cubes or a few handfuls)

Place the 375 ml bottle of Ozeki Nigori in the refrigerator for at least 2 hours before serving. Nigori (cloudy) sake is best served well-chilled to accentuate its creamy texture and subtle sweetness. If you need to chill quickly, place the sealed bottle in an ice bath for 20–30 minutes.