Kirin Ichiban Media Preview Dinner

[Event]

Headed down to KL on 26 June 2013 with MHB’s Jiayeen to meet Andy Kho at Daikanyama along Changkat Bukit Bintang in Kuala Lumpur for the Kirin Ichiban Media Preview Dinner. Now Andy and I are quite big fans of good beers and we had (surprisingly) never really tasted Kirin beer before therefore we were quite excited about this event.

Add to that the fact that we were testing out the not even launched Panasonic Lumix G6 that had been loaned to us and we had double the reason to be excited!

The brewing of KIRIN beer began back in 1888 under Japan Brewery. In 1907, Japan Brewery changed its name to Kirin Brewery which managed to maintain more than 60% market share in Japan from 1973 to 1986. The year 1990 marked the birth of KIRIN ICHIBAN, a unique brew made exclusively from the first press of the wort and finally it has made it’s way to our shores!

Jiayeen with her bottle of Kirin Ichiban which is the No.1 all malt beer in Japan

100% malt, first press beer. Kirin Ichiban is brewed from only malt, hops and water. Unlike other beers, only the first press of the wort is used. — Kirin Ichiban is brewed only from malt, hops and water. Unlike other beers, only the first press of the wort is used thus giving it it’s signature is crisp flavour while maintaining all the rich flavor of the malt.

Kirin Ichiban's unique production process — Kirin Ichiban’s unique production process

KIRIN ICHIBAN is brewed only from malt, hops and water and unlike other beers, only the first strain of the wort (malt liquid) is used.

The word “Ichiban” means “first” and “best” in Japanese and is added to the name due to the process above.

“Ichiban Shibori” is a unique method of brewing beer at its purest from a single pure ingredient: 100% malt and it is this technique that gives KIRIN ICHIBAN a unique taste and flavor found nowhere else in the world.