乾杯 · Sake, Beer & WineKanpai

It shares our name, the morning sun. Launched in 1987 to be dry and clean, it was made for exactly this: cold fish, warm rice and good company.

Crisp, dry Japanese lager

Japan's oldest beer brand, first brewed in 1876 on the snowy island of Hokkaido. The star on its label is the star of the north.

Smooth Japanese lager

Ichiban shibori means first press. Kirin keeps only the first, purest run of the malt and lets the rest go.

First-press Japanese lager

On winter nights in Japan, sake is warmed in a small flask and poured cup by cup. Warmth opens its sweetness and slows the evening down.

House sake, served warm

Junmai means pure rice: only rice, water, koji and yeast. Poured until it spills into the wooden masu, the overflow is a gesture of generosity.

Premium junmai, served chilled

Nigori means cloudy. Left coarsely filtered, it keeps a little of the rice, soft and sweet, like snow melting into the cup.

Unfiltered sake, softly sweet

Every June, Japanese families steep green ume plums in jars of liquor and sugar, then wait a season or more. Golden, fragrant and made to be shared.

Japanese plum wine, over ice

Wine first reached Japan with Portuguese traders in the 1500s. Tonight, a red as deep as lacquer, for the grilled and the glazed.

By the glass

Pale and cool, poured for the quieter dishes of the sea.

By the glass, chilled