Kirin’s first non-alcoholic beer produced using the Ichiban Shibori method. The flavour of the barley is carefully extracted and, without the use of artificial sweeteners or bittering agents, a drink with a full-bodied flavour similar to beer is created. The beer is then fermented in tanks. Bottles distributed in Europe are filled under licence in Weihenstephan, Germany. Read more
| Volume | 0,33 L |
|---|---|
| Alcohol | 0,0 % obj. |
| Hops | N/A |
| Producer | Kirin |
| Code | 2240 |
Kirin’s first non-alcoholic beer produced using the Ichiban Shibori method. The flavour of the barley is carefully extracted and, without the use of artificial sweeteners or bittering agents, a drink with a full-bodied flavour similar to beer is created. The beer is then fermented in tanks. Bottles distributed in Europe are filled under licence in Weihenstephan, Germany. Read more
| Volume | 0,33 L |
|---|---|
| Alcohol | 0,0 % obj. |
| Hops | N/A |
| Producer | Kirin |
| Code | 2240 |
Ingredients:
water, barley malt, hop products
About the brewery:
Japan Brewery Company, the predecessor of Kirin, was founded in 1885 and began brewing Kirin beer in 1888. In 1907, the company changed its name to Kirin Brewery. From the beginning, it focused on using high-quality ingredients and investing in modern brewing equipment. By 1972, the brewery had achieved a market share of approximately 60% in Japan. Kirin Ichiban was launched in 1990 and is brewed using a unique process in which only the first wort obtained from mashing is used. This gives the beer its distinctive character, and it soon became one of the brewery’s most successful products. Only Saaz hops from the Czech Republic are used in the brewing process, while Kirin sources its malt from Japan, North America, Europe and Australia. In 2010, Kirin began cooperating with the German brewery Weihenstephan, where Kirin beer is brewed according to the company’s recipe for the European market.
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