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Kirin's flagship lager uses only the first-pressed wort (ichiban shibori), yielding a smooth, malt-forward character. Discover its method, flavor, and pairing.
Launched in 1990, Ichiban Shibori uses only the wort that flows naturally in the first pressing — the part richest in flavor compounds. A craftsman's beer that lets ingredients speak.
Most lagers use second and third-press wort to maximize ingredient yield. Ichiban Shibori discards them, using only the cleanest, sweetest first-press wort. The trade-off is cost; the benefit is a clearer malt character with fewer harsh notes.
Smooth on the palate with prominent malt sweetness and grain aroma. Hop bitterness is restrained; the finish is moderate rather than sharp. This is an umami-forward lager, the opposite end of the spectrum from Super Dry. ABV 5.0%, 100% malt.
Excellent with simmered dishes, unagi, and tempura — the malt sweetness layers with dashi umami. Also pairs well with cheese and bread, allowing a German-style enjoyment.
Serve slightly warmer than typical (around 8°C) to bring out malt aromas. Use a wide-mouth glass for the bouquet. A two-pour technique produces a creamy, lasting head.
Founded in 1907, succeeding the Spring Valley Brewery (est. 1869) of Yokohama — making it one of Japan's oldest beer companies. Beyond Ichiban Shibori, the lineup includes Lager, Hare-kaze, and the Spring Valley craft series.
A beer for those who seek the original taste of beer. On Minnama you can find places serving Ichiban Shibori on the map or in lists.