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About Product Information

The Premium Malt's features a delicate floral aroma and a rich, quality taste. The Premium Malt's is made from carefully selected pure ingredients using original brewing methods, in pursuit of the perfect premium beer.

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Brew masters' work

“I want to produce one of the world's best beer.”
This aspiration of Ryuzo Yamamoto, the developer of The Premium Malt's, was the starting point in the development of The Premium Malt's. Yamamoto studied beer brewing in Europe, especially from the famous pilsner beers of the Czech Republic and Germany. He spent l0 years working to achieve a beer featuring a floral aroma of hops without parallel in the world, a noble and spicy yet bitter taste and a high quality astringency that evaporates instantaneously.

Every brew masters involved in the production of The Premium Malt's fulfills their duties with pride and responsibility-from the selection of purest ingredients manufacturing, until the product reaches to the hands of consumers.

The ideal beer, brought about by pursuing only the highest quality flavor and aroma, continues to evolve into an even more superior beer.

Carefully selected ingredients and brewing method

Abundant use of carefully selected ingredients and proprietary brewing methods that maximize the quality have created the distinct taste and aroma of The Premium Malt's.

Carefully selected ingredients

  • 100% European high quality
    aroma hops

  • 100% Carefully selected
    two row barley malts

  • 100% Underground
    natural water

Carefully selected ingredients

Carefully selected methods

Double decoction methodTo bring out the pleasurable taste of the malt to the fullest.

Aroma rich hoppingTo deliver an elegant, flowery aroma.

Pursuing for perfect brewing process

This website is for Japanese customers, based on the advertising regulations of Japan.

Stop! Underage drinking/drink driving.It is advisable not to drink alcohol during pregnancy and breastfeeding.It is important to drink moderately. Recycle package after drinking.