Craftsmanship
Sapporo’s manufacturing is underpinned by a history of continuously refining our technology to maximize the potential of raw materials and achieve both taste and safety. Building on the technology cultivated through beer production, we have expanded our research into the Soft Drinks / Beverages Research Areas, establishing a technological foundation that enables the Sapporo Group to produce high-quality products.
Technologies That Create the Flavor of Beer
Achieving Consistent Foam Quality
Foam quality is an essential element of beer’s flavor. Recognizing that foam persistence and fineness influence aroma, mouthfeel, and the perception of bitterness, we are advancing research into foam structure analysis and foam retention. These efforts contribute to the consistent foam quality that ensures “Sapporo Draft Beer Black Label” remains delicious from the first sip to the very last.
Technology to Preserve Beer Freshness
Beer quality changes due to oxidation caused by the trace amounts of oxygen present in the beer. Therefore, enhancing the beer’s own antioxidant capacity (reducing power) is effective, and the “Fresh Keep Method” made this possible. This method received the Agricultural Chemistry Technology Award from the Japanese Society of Agricultural Chemistry at its 2000 Annual Conference.
Innovation Through the AI Product Development System "N-Wing★"
In the ready-to-drink (RTD) sector, such as canned chu-hai, we have introduced the AI product development system “N-Wing★ (New Wing Star),” dramatically improving development efficiency. By learning from approximately 170 product recipes and 1,200 types of formulation data, the system instantly proposes ingredient combinations and proportions, significantly reducing the time required for formulation evaluation. We are taking on the challenge of creating new flavors by combining skilled craftsmanship with AI insights.
Soft Drinks / Beverages Technology
Maintaining Quality During Sterilization Using High-Electric-Field Alternating Current (HEF-AC) Sterilization
Since 2014, Pokka Sapporo has been the first in the industry to introduce the High-Electric-Field Alternating Current Sterilization (HEF-AC) method to production lines manufacturing fruit juice products, primarily "Pokka Lemon 100." This technology utilizes the heat generated when electricity flows through food, combined with an electrical sterilization effect. The synergistic effect of these two mechanisms enables the rapid and efficient elimination of microorganisms in food.Because the food is exposed to heat for a shorter period than with conventional heat sterilization, this method minimizes heat-induced discoloration, cooking odors, and vitamin C loss, enabling us to deliver products of superior quality.
Material Processing Technology by the Lemon Technology Development Department
In 2025, we established the "Lemon Technology Development Department" to strengthen our exploration of the value of lemon ingredients, functional research, and R&D. For example, we are developing processing technologies to create new ingredients from lemon pulp (the solid residue left after squeezing fruit or vegetables to extract juice).In the future, we aim to create sustainable materials and products by generating new value from materials that were previously discarded.
▼Aiming for a lemon business that lasts 100 years. Behind the scenes of "Lemon Material Development" undertaken by Pokka Sapporo (from the Sapporo Group’s official Note)
https://note.sapporoholdings.jp/n/n150f5fe3b7b0?magazine_key=meee48e68242cEvolving Manufacturing for the Future
We will continue to refine our beer, Soft Drinks / Beverages, and food technologies, and through collaboration between our research departments and production sites, we will evolve our manufacturing processes to create both “timeless taste” and “new value.” Through the accumulation of technology and continuous challenges, we will deliver the flavors of the future with assured quality.