Brewed with roasted, locally-grown Kintoki sweet potatoes, this imperial amber ale is rich and smooth-bodied, perfectly balanced with the earthy bitterness of hops. With its aroma of caramel, sweet potato and hops, Beniaka delivers pleasure to all five senses.

This San Diego inspired IPA is brewed with Rice and fresh Yuzu peel from Japan. The hops used in this exotic brew are Galaxy, Nelson Sauvin, Simcoe, Amarillo and Centennial for dry hopping, with White Labs California Ale yeast for fermentation.

Brewed with locally-grown heirloom Omachi Sake Rice native to Okayama Prefecture. This perfectly crafted Sake rice lager is dry and crisp, with notes of subtle "Ginjo-like" sweetness arising from the Omachi Sake Rice.

Brewed using Yuzu juice and rinds (peels) from Japan, this very refreshing fruit ale is session-able with juicy aromas of fresh cut citrus and bright flavors of Yuzu. Pairs amazingly with a wide range of dishes, from refined sashimi, all the way to spicy buffalo wings.

Plentiful use of Japanese yuzu gives this beer a delicate yet deep citrus flavor. Enjoy the refreshing tartness of yuzu combined with the crispness of a lager.

A bitter, green-tinted beer loaded with IPA hops brewed to perfection with Uji green tea.

A clean-tasting beer brewed with yuzu and coriander.

Brewed with Saaz hop, Yamadanishiki (Sake rice), Yuzu and Japanese pepper. Light body with spicy and citrus aroma. It is refreshing taste!

This high-gravity stout incorporates locally grown Japanese "Kuri" or chestnuts from Miyazaki Prefecture as an adjunct ingredient. The full-bodied robust stout offers a beautiful roasty sweet aroma, and a velvetty mouthfeel with notes of nutty chocolates. With it being a high-gravity beer, the bottle will show a "Best After Date" and a "Vertical Year" for aging.

Valuing community identity and creating a product with the potential to become a local specialty item were our top priorities when developing this beer. That's why, as the name suggests, we incorporated Aichi Prefecture's famous red (aka) miso into the recipe. The umami of the soybean-based miso melds with the umami of the malt for a well-balanced, distinctively smooth flavor.

We were curious whether a Japanese herb could replace some of the traditional hops in beer, so we developed this craft beer brewed with sansho. Happily, it turns out that the refreshing sensation of Japanese peppercorns harvested in the mountains of Ichinoseki make beer even more delicious.

A dark beer brewed with the shells and meat of oysters. Oyster stout was pioneered in the UK based on the idea that dark beer and oysters go exquisitely well together--but the combination is also scientifically proven to improve yeast activity. Our version melds rich stout and delicious oysters from Hirota Bay on the Sanriku coast.

The mild, pleasant mouthfeel of this ale comes from the Koshihikari rice used as an adjunct. Koshihikari Ale is a refreshing, highly drinkable craft beer that pairs well with salad and light appetizers, as well as sushi.

The Umami IPA is part of our "I'm Sorry I Forgot to Ask you What you Like" series of adjunct beers that our brewers wanted to brew and drink, but perhaps not you. The umami is extracted from Japanese "katsuo-bushi" or bonito flakes, which not only facilitates fermentation but also brings out refreshing and fruity tropical notes to this crushable IPA. And NO, it doesn't taste like fish !!