While nothing beats a cold, refreshing beer, the best beers complement everything from Japanese and Western to Chinese cuisine.
Enjoy the harmony between the distinct character of each KIRISHIMA BEER option and ingredients nurtured by the richness of mother nature.

• 

  Mehikari fish from the Miyazaki coast is seasoned with salt and pepper and fried in a light potato starch coating. Top with salt and a squeeze of local hebesu citrus or lemon. Enjoy them hot and fresh, paired with a hop-forward Pilsner.

• 

  A traditional Miyazaki dish made by cutting chicken into bite-sized pieces, seasoning with salt, and grilling over an open charcoal flame. It is often enjoyed with a side of yuzu kosho (citrus chili paste). The smoky aroma of charcoal goes great with the bitterness of the Pilsner.

• 

  A simple pasta dish seasoned with olive oil, garlic, red pepper, and salt. The citrusy aroma of the Pale Ale enhances the flavor of the garlic.

• 

  A classic tapas at Spanish bars. This dish features shrimp simmered in generous amounts of olive oil infused with garlic. The sharp bitterness of the Pale Ale accentuates the sweetness of the shrimp. Finish by dipping bread into the shrimp-infused oil.

• 

  A sweet-and-spicy dish with root vegetables, potatoes, konjac, and chicken. Ingredients and seasonings vary widely by region and season. The Amber’s deep aroma and bitterness perfectly complement these traditional Japanese flavors.

• 

  Pork belly is simmered until tender in a sweet-and-spicy blend of sugar, sake, and soy sauce. The rich body and aroma of the caramel malt add depth to the natural flavors of the meat.

• 

  In the great brewing traditions of Britain and Germany, smoked meats and dark beers are a classic pairing. Enjoy our rich, full-bodied Stout with slices of smoked roast beef and vegetables served pintxos-style.

• 

  Crafted with roasted malts, this rich Stout has a coffee-like aroma and a clean finish. Experience the pure essence of the brew together with a simple platter of assorted cheeses and mixed nuts.

• 

  A local Miyazaki specialty of chicken dusted with flour, dipped in beaten egg, and fried before being tossed in sweet-and-sour "nanban" vinegar and topped with tartar sauce. The refreshing sweetness of local Hyuganatsu citrus adds a crisp finish to the vinegar and oil.

• 

  A sweet, refreshing candied dish featuring sweet potatoes that are boiled with gardenia fruit and finished with sugar and lemon. The refreshing aromas of lemon and Hyuganatsu create a harmonious burst of flavor.