Awards / Recognitions
The Sapporo Group is dedicated to delivering products that satisfy our customers through continuous improvement. Our
various initiatives have been recognized, and we have received numerous awards.
Sapporo Breweries Ltd. 2026 Awarded the Agricultural and Chemical Women Researchers Award
We were recognized for our contribution to elucidating the aroma formation of Sorachi Ace—a variety we bred and registered—by analyzing the aromatic compounds responsible for its distinctive aroma, the mechanisms behind its aroma formation, and its behavior during the beer brewing process.
Sapporo Breweries Ltd. 2024 Japan Society of Agricultural and Food Chemistry Corporate Researcher Activity Award
Our long-standing research activities on barley were recognized by the Japanese Society of Agricultural and Food Chemistry with the Japanese Society of Agricultural and Food Chemistry Corporate Researcher Activity Award.
Sapporo Breweries Ltd. 2024 Agricultural and Agricultural Chemistry Technology Award
We received the Agricultural Chemistry Technology Award from the Japanese Society of Agricultural Chemistry in recognition of our long-standing efforts in process management—including yeast fermentability and flocculation—and flavor improvement at our breweries, as well as product development utilizing changes in aroma components of hops, spices, and herbs during fermentation.
Sapporo Breweries Ltd. 2021 Agricultural Chemistry Technology Award
In recognition of our long-standing efforts in microbial management at our breweries, we received the Agricultural Chemistry Technology Award from the Japanese Society of Agricultural Chemistry.
Sapporo Holdings Ltd. 2020 Nutrition and Food Science Society Topics Award
In an internal volunteer trial, participants who consumed soy milk yogurt containing Bifidobacterium for two weeks showed an increase in Bifidobacterium in the gut and improved production of equol (an active form of isoflavones).
Sapporo Breweries Ltd. 2019: Winner of the 43rd Kinoshita Award
We received the "43rd Kinoshita Award (Improvement and Rationalization Category)" from the Japan Packaging Technology Association for the "Development of a Lightweight Aluminum Can Lid for Beer-Flavored Beverages." This developed technology achieved a weight reduction of approximately 7% in the can lid.
Sapporo Breweries Ltd. 2018 Agricultural and Agricultural Chemistry Technology Award
Our long-standing efforts in the multifaceted analysis of hop quality and its application were highly evaluated. Recognizing our achievements in “global contributions to the stabilization of hop cultivation,” “continuous breeding and development of high-quality hop varieties,” and “multifaceted analysis of hop-specific components,” we received the 2018 Agricultural and Agricultural Chemistry Technology Award from the Japanese Society for Agricultural and Agricultural Chemistry.
Sapporo Breweries Ltd. Receives the 2017 European Brewery Convention Best Poster Award
In recognition of our research achievements regarding the distinctive aroma of the hop variety “Sorachi Ace,” which we developed in 1983, we received the top award at the European Brewery Convention for the third consecutive year.
2022
- "Identification of Cooling-Inducing Components in Hops: Discovery of a New Mechanism for Cooling Sensation Formation through the Interaction of Three Components" received the Outstanding Presentation Award at the 56th Annual Meeting of the Japanese Society of Taste and Smell (2022)
2020
- "Aromatic Components Contributing to the Characteristic Beer Aroma Identified from Aromas Lost During the Brewing Process" was selected as a Conference Topic at the 2020 Annual Meeting of the Japanese Society for Agricultural Chemistry (Japanese Society for Agricultural Chemistry)
2019
- Received the Corporate Researcher Activity Award for “Continuous Academic Activities at the Society of Agricultural and Food Chemistry” (Society of Agricultural and Food Chemistry)
- Received the 2018 Technology Award for “Practical Application of High-Intensity Electric Field Sterilization Technology to Fruit Juice Production Lines” (Japan Society for Food Science and Technology)
- "Practical Application of a Juice Production Line Utilizing Innovative Sterilization Technology" received the Chairman's Award of the Council for Agricultural, Forestry and Fisheries R&D in the Private Sector Category at the 2019 (20th) Private Sector Awards for Achievements in Agricultural, Forestry and Fisheries R&D (Ministry of Agriculture, Forestry and Fisheries; Japan Association for the Promotion of Agricultural, Forestry and Fisheries and Food Industry Technology)
2018
- "Research on the Detection of Free Radicals in the Intestinal Environment and Their Relationship to Gastrointestinal Homeostasis" received the Poster Award from the Japanese Society for Food Immunology (Japanese Society for Food Immunology)
2017
- Received the Food Immunology Industry Award for “demonstrating the anti-allergic effects of hops and the anti-inflammatory effects of Lactobacillus brevis strain SBC8803 through basic research, and initiating clinical trials to pave the way for practical application” (Japanese Society for Immunology)
- "Proteome Analysis of Foam Quality and Barley Breeding" received the Japan Brewing Association Technical Award (Japan Brewing Association)
- "Characteristic Aromas of 'Sorachi Ace,' a Japanese-bred Flavor Hop" received the 2017 Topics Award from the Japanese Society for Agricultural Chemistry (Japanese Society for Agricultural Chemistry)
2016
- "Research on the Interactions of Hop Aroma Compounds" received the Japan Brewing Association Technical Award (Japan Brewing Association)
2015
- "Production of Juice Products Using an AC High-Electric-Field Sterilization Method" received the Japan Society for Agricultural and Food Chemistry Technology Award (Japan Society for Agricultural and Food Chemistry)
- "Beer Foam Quality – Identification of Foam Proteins by Proteome Approach" received the Best Paper Award (European Brewery Convention)
- "Efforts to Improve Foam Quality" received the Agricultural and Food Chemistry Technology Award (Japanese Society of Agricultural and Food Chemistry)
- "Breeding of High-Quality Beer Barley Varieties Using Lipoxygenase Knockout Mutants" received the Japanese Society of Plant Breeding Award (Japanese Society of Plant Breeding)
- R&D on soup manufacturing technology, “Development of Powdered Food Granulation Technology Using Aquagas as a Binder,” received the Industry-Academia-Government Collaboration Award from the Japanese Society of Food Science and Technology (Japanese Society of Food Science and Technology)
2014
- Research on brewing barley: "Development of a Quality Selection Method for Brewing Barley Based on Proteome Analysis" received the Encouragement Award from the Japanese Society of Plant Breeding (Japanese Society of Plant Breeding)
2013
- "Screening of Flavor Compounds in Beer and Brewing Materials Using TRP Channel Assay" (Identification of Flavor Compounds Using the TRP Channel Assay: Identification of TRP Channel Agonists in Beer and Brewing Materials) received the Best Poster Award (European Brewery Convention)
- Research on soup manufacturing technology, "Analysis of the fluidized bed granulation process of corn starch: Effects of binder feed rate and spray pressure on fluidized bed moisture content and particle growth," received the Paper Award from the Japanese Society for Food Science and Technology (Japanese Society for Food Science and Technology)
2010
- Research on the mouthfeel of beer, “Relationship Among Throat Sensation, Beer Flavor, and Swallowing Motion While Drinking Beer,” received the Eric Neen Memorial Award (American Society of Brewing Scientists)