Ichiran, a tonkotsu ramen expert with three restaurants in New York and several in Asia, this fall introduced a sake flight at its Brooklyn location. The flight, priced at $16, features generous 2.4-oz. pours of three of the restaurants’ best sakes.The sake flight includes:

Kitaya Souden (Tokubetsu Junmai): Using Yamada-Nishiki rice, Kitaya Souden is brewed via the Yamahai method with low temperature fermentation over the course of two months. This results in a fruit-forward and elevated acidity profile.

Tenryo Koshu (Junmai Daiginjo): Uses “flower yeast” (Hanakoubo) from the Flower Yeast Association of Tokyo University of Agriculture. This sake is aged under strict temperature control to develop its profound and refined taste that complements all foods.

Hizo Otokoyama (Junmai Ginjo): Hizo Otokoyama is brewed from Gin no Sato sake brewing rice. It is full bodied, lightly nuanced, boldly rice forward, smooth, and strikingly dry.

Ichiran’s sake flight is currently only available for diners seated in the Yatai table dining area (not the booth seating) during the evenings from 6 p.m. until close.

Ichiran’s tonkotsu ramen — house-made, long thin noodles served in a pork bone broth — includes the brand’s original spicy red sauce. Ichiran’s Brooklyn outpost opened in 2016.