Based on the 'Ichiban Shibori' method that uses only the first squeezed wort that flows out of the wort filtration process, Kirin have adopted a new dark malt to achieve a rich flavour with reduced impurities and astringency. They have adopted a 'dark lager type' as a new beer style, and have created a clear aftertaste that harmonizes with the umami of the barley. This 'dark lager type' beer uses bottom-fermenting yeast and is fermented slowly at low temperatures. It has a mellow taste of dark malt and a subtle sweetness, but the aftertaste is firm and free of impurities.