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Launched in 1890, Yebisu is Sapporo's premium flagship — brewed in the German tradition with rich malt, firm bitterness, and a long finish.
Gold label, the Ebisu deity illustration. For over 130 years, Yebisu has led the premium beer category in Japan.
Launched in 1890 by Japan Beer Brewing Co. in Ebisu, Tokyo — the place name itself derives from the brand. Yebisu was revived in 1971 and has since served as Sapporo's premium flagship.
Brewed in the Bavarian tradition: 100% malt, long maturation. Toasty malt sweetness, firm bitterness, lingering finish. ABV 5.0%. Substantial enough to anchor the climax of a meal.
Pairs with steak, roast pork, stews, hard and aged cheeses. Holds its own against rich dishes, supporting the dinner's main act.
Serve slightly warmer (7-9°C) to release malt aromas. Use a tulip or wide-mouth glass. A two-pour technique builds the creamy head that approximates the German pub experience.
The brand regularly releases variants — Premium Black, Yebisu Meister, Hop Terroir, and Joel Robuchon collaborations. Yebisu functions as Sapporo's premium experimentation lab.
For weekend special meals or the “last beer of the night” savored slowly. Find places pouring Yebisu on Minnama.