BAIRD RISING SUN PALE ALE
ライジングサン ペールエール
Citrus hops, honeyed malt and a crisp, balanced finish. Baird’s flagship pale ale keeps hop character present without the pressure of an IPA.
American pale-ale language, translated through Japanese balance.
Shuzenji well water, British Maris Otter, Japanese rock candy, Scottish ale yeast and American whole-flower hops form a deliberately international recipe. The organising principle is balance.
Whole-flower hops
Whole cones, not pellets or extracts, build a layered floral-citrus aroma.
Signature dry hopping
Dry hopping brings aroma forward while 34 IBU keeps bitterness measured.
Natural conditioning
Unfiltered beer develops carbonation naturally in bottle or keg.
Hop-rich, food-minded and centred on balance.
Grapefruit, orange, tropical fruit, pine and flowers sit over honey and caramel malt. Medium body and lively carbonation lead to a crisp finish with controlled bitterness.
Gold to light amber, hazy, with a creamy off-white head.
Citrus, tropical fruit, pine, flowers and honey malt.
Medium body, lively carbonation, honey and caramel malt.
Crisp and refreshing, with controlled hop bitterness.
A food-first pale ale for delicate umami and light char.
It works especially well with sushi, sashimi, tempura, dashi, yakitori and moderately seasoned Thai dishes. Its bitterness is present but leaves delicate flavours visible.
Sushi, sashimi and dashi
Measured bitterness and soft water preserve delicate umami.
Tempura and yakitori
Citrus hops refresh oil while malt follows light char.
Mild Thai dishes
A crisp finish and aromatic hops sit beside herbs without excessive bitterness.
Refrigeration protects the fresh, naturally conditioned profile.
Keep the beer refrigerated. Natural conditioning may leave yeast sediment at the bottom of the bottle; this is part of the production method.
Available in bottle and trade-keg formats.
Maintain cool handling throughout distribution.
Pour gently when a clearer presentation is required.
From a 30-litre start in Numazu to a farm brewery in Shuzenji.
Bryan and Sayuri Baird founded the brewery in Numazu in 2000. In 2014 production moved to a three-hectare site beside the Kano River in Shuzenji. Whole-flower hops, minimal processing and natural conditioning express the brewery’s principle: Balance + Complexity = Character.
Continue within the craft-beer collection.
Contact Bacchus Global for product documentation, availability and trade information.
