～You can be a master of Premium malts beer!～
Let’s enjoy making your drink yourself!
You can acquire how to make a delicious drinks♪
You will get 50 yen discount as well!
Applicable drinks
Premium malts beer
High quality Kaku Highball
Seasonal sour
We also have ”Flat-rate drink system”
General guest：1190yen for women、1690yen for men
The key to pour(make) delicious drinks!
How to pour Premium malts beer
- Glass angle should be 45°.
- Liquid：Foam＝７：３
- Rough foam should be poured away.
How to make High quality Kaku Highball
- Squeeze and put a sliced lemon into your glass FIRST.
- Put ices into the glass as many as possible.
- Pull the lever and pour highball.
How to make Seasonal sour
- Squeeze 4 pieces of seasonal fruit and put them into your glass.
- Put ices into the glass as many as possible.
- Pull the lever and pour sour.
What is “A master of Premium malts beer”?
“A master of Premium malts beer” is beer quality certification by Suntory (Japanese brewing and distilling company)
Only those restaurants that thoroughly adhere to the taste and beauty of Premium Malts beer and offer guests the ultimate delicious beer are certified as “A master of Premium malts beer”.
Three principles of draft beer and two commitments
Three principles of draft beer
１．Clean the beer tube everyday.
２．Set the proper gas pressure level.
３．Keep the beer barrel cool, not moving.
Two commitments
１．Keep a glass clean and let it dry naturally. *not using a towel
２．Follow the some beer pouring rule.→Please try this part!!
These three principles of draft beer and two commitments is certification criteria of “A master of Premium malts beer”.
Certification criteria of “A master of Premium malts beer”
- Ultimate creamy beer foam
- Beautiful beer foam surface like silk
- Optimal ratio of beer and foam to enjoy the taste
- A clean glass which you can feel the real brilliance of beer
Our own special standards of “A master of Premium malts beer”
- Extraordinary server cleaning methods (trade secrets)
- Regular staff training at Suntory Beer Factory
- Sticking a “magic card” to each beer barrel, the staff’s handling of the barrels becomes gentler
- Pouring beer clockwise (considering the effects of Northern Hemisphere rotation)
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