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(キリンホールディングス株式会社) is a Japanese beer and beverage holding company. It is known for brands such as Kirin Beer, Kirin Lemon, Mets, and Gogo no Kōcha. The predecessor of the company, the Japan Brewery Company, was founded in Yokohama in 1885 by William Henry Talbot and Edgar Abbott. In 1888, they launched Kirin Beer.
In 2014, Asahi, with a 38% market share, was the largest of the four major beer producers in Japan followed by Kirin with 35% and Suntory with 15%. [10] In 2020, Kirin surpassed Asahi in the Japanese beer market, holding a 37.1% share compared to Asahi's 35.2%. [12] This marked the first time since 2001 that Kirin outperformed Asahi.
Official website (in Japanese) Reuters' article "Alcohol-free brew surprise hit in beer-loving Japan" April 23, 2009 (in English) Wall Street Journal article "Coming to America: Kirin Beer With No Alcohol" January 24, 2011 (in English)
Some elements of Japanese cuisine involving eating live seafood, such as Ikizukuri and Odori ebi, have received criticism overseas as a form of animal cruelty. [139] Japanese cuisine is heavily dependent on seafood products. About 45 kilograms of seafood are consumed per capita annually in Japan, more than most other developed countries. [140]
Asahi, with a 37% market share, is the largest of the four major beer brewers in Japan followed by Kirin Beer with 34% and Suntory with 16%. [3] In response to a maturing domestic Japanese beer market, Asahi broadened its geographic footprint and business portfolio through the acquisition of beer businesses in Western Europe and Central Eastern ...
' sparkling alcoholic beverage '), or low-malt beer, is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content. The alcoholic beverage is popular among consumers for having a lower tax than beverages that the nation's law classifies as "beer" ( ビール , bīru ) .
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Mirin (味醂 or みりん, Japanese:) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further ...