Aiming for a next-generation factory model that is overall optimal and continues to evolve by integrating and utilizing factory data

Design made publicly available following development based on research using Fugaku supercomputer.

Supporting stable product supply adapted to demand and improve in workflow efficiency

Fourth Water Source of Suntory Tennensui Following on from the Minami-Alps, Aso and Okudaisen

― CO2 emissions reduced by approximately 25% ―
― Scheduled for use in soft drink PET bottles from summer 2018 onward ―

Published in Nature Communications, a general academic journal of natural sciences

― FOSHU beverages consumed by half of males in their 20s and 30s, popularity growing among younger generations. Consuming FOSHU beverages as a healthy habit booster is prompting consumers to exercising and other healthy habits. Workers also adopting the practice of "morning FOSHU". ―

– Consumption of small-volume mineral water is growing From daily consumption to emergency stock, types of use are expanding –

Collaboration with Kazusa DNA Research Institute and Nagoya

― Research Aid to the University of California, Davis ―

Recommencement of distribution of The Premium Malt’s draft keg planned to start in the middle of December

― Flavored Water Gaining Consumers and Wider Recognition Consumption Expected to Grow ―

- Joint development with Anellotech Inc.-
- PET raw material to be produced from non-food biomass -

FOSHU beverages are now everyday drinks not just taken with meals
More than one-third of FOSHU beverage consumers drink FOSHU beverages more than once a week. Selected for being both “healthy and beneficial”
and for their “great taste and drinkability”

In cooperation with JAXA,
on International Space Station Japanese Experiment Module “Kibo”

Article Published in Swiss Scientific Journal Sustainability

- Use of mineral water expanding beyond drinking water to include daily lifestyle uses such as making tea and making rice -
- Consumption of sparkling water and flavored water
while relaxing is growing -

World’s first identification of two UGTs that facilitate stable storage of tea aroma compounds

New base that promotes intellectual exchange and strives to create new value

World’s first identification of a novel compound present in coffee beans
- an isomer of 3-Methylbutanoyl Glycosides

― Joint Research with National Institute for Basic Biology and Kagoshima University ―

― Outlook Points to Hop Quality Assessments and Explanation of Beer Flavor's Formation ―

― Hakushu Distillery Sees Expanding Whisky Market ―

― To strengthen the Suntory Group's Basic Research Department, in order to create new value ―