We are working on technology to use yeast and lactic acid bacteria to produce substances beneficial to humankind. We have developed a strain of yeast capable of efficiently yielding lactic acids, which can then be made into bioplastics, and another strain capable of efficiently making ethanol from xylose in the cell walls often found in inedible portions of plants.

We are researching the food materials the Kirin Group uses to produce beverage and food products. We have identified the gene in the hop responsible for biosynthesizing linalol, a chemical substance that gives this plant its distinct scent.

An imbalanced concentration of immune cells is believed to be partially responsible for causing allergies in the human body. We have looked into many different types of lactic acid bacteria and discovered Lactobacillus paracasei KW3110—a strain of lactic acid bacteria capable of correcting such imbalances.

You feel different sensations in your throat when you drink different types of beverages—beer, low-malt beer, a new genre of beer-tasting sparkling liquor, and soft drinks. We have developed a way to easily, but responsively, quantify the sensation you feel when each of these beverages passes through your throat.

Our research has established that beer contains a substance that can suppress the carcinogenic process, and a hop-derived substance that can improve the body's lipid metabolism and sensitivity to insulin.

We have developed a technology that uses an isotope ratio spectrometry technique to identify the place of origin of the various green tea leaves we use to make bottled green tea.

Ethanol is made from a variety of materials. We have developed a technology that uses an isotope ratio spectrometry technique to identify the source material even from a faint trace of ethanol.

We have determined the place of origin of the underground water used at the Fuji Gotemba Distillery operated by Kirin Distillery, and ascertained how old it is through a comprehensive analysis of the water.