"Kirin Koji Lemon Sour", which is made by squeezing lemon and koji from Kirin beer, will be on sale. It will be available from October 13th.

With fermented foods such as amazake and salted jiuqu attracting attention against the background of health consciousness, Jiuqu was adopted for the first time as a raw material to enhance the taste of Kirin's RTD (low-alcohol beverage that can be drunk as it is by opening the stopper).

The pursuit of a taste that suits the meal has been sought, and it has been set out that it was carefully made with great effort. A clean finish that goes well with your meal. Alcohol content is 7%.

The package is decorated with "Sacred Beast Kirin" used in Kirin's beer, and is designed with a sense of harmony between quality and exhilaration. It features fruit illustrations that bring out the fresh taste.

The manufacturing factories are Kirin Beer Handle Factory, Nagoya Factory, Okayama Factory, and Kirin Distillery Fuji Gotemba Distillery. Expanded nationwide, there are two types of capacities and containers: 350 ml cans and 500 ml cans. It is an open price.