Brand:
Sapporo
Countries:
Japan
Size:
500ml
Year:
2015
Barcode:
Material:
限定製造 天樂送 アル 原材料:発到 (麦芽ホップ大寿 秋 アルコール分 内容量'500ml ●東京都渋谷区 恵比寿420-1 成ポロピール 株式会社 ●製造所固有記号 は缶底下段左に 記載 ロット記号は缶度 下段右に、賞味期 限(製造年月 询临底に記載 お問い合せ完 お客様センタ- 0120-207800 秋 あきかんはリサイクル あぎ缶はすてないよう、 「ご協力ください。 SAPPORO SA SAPPORO 本 就 嘉成こひど手間で 迫りついた力強いコク 低温長期熟成製法 とは、原材料の発泡 港の製造で採用して 熱成とひと手間で 通常発泡酒に比べ、 延りついたかいいコク 低温熟成期間の基準 を3割長ぐしています。 HONJUKU HONJUK UKU The flavor of autumn is The flavor of autumns atumn is sapporobeer jp A が破損する それがありますので 東結を選六言 あたる車内等暑 所に長時間置か ださい。 妊妍中や授乳期のはる。 は、胎児。乳児の発育に 悪影響を与えるおそれが あります。 ●飲酒は20歳になって から。 炭酸ガス created by two types of malt, with a longer aging period for rich, deep taste. created by two types d bpes of malt, with a longer aging pai gng period for rich, deep taste. ate, 低温長期熟成製法 低温長期熟成數 SAPPORO 100ml当たり栄養成 |エネルギー.5kcl たんぱく質 1.5g 酒 ALC.6% リ-ル(発泡性)@ AALC.6% リキゴール(発泡性)0 お酒 |糖質… 食物織維…-020 ナトリウム· 0~-8mg 脂質 y 398 0039% 4 901880 877828
Limited production Sending Al Ingredients: Introduced (Malt hop Daiju autumn Alcohol content Contents '500ml ● Shibuya-ku, Tokyo Ebisu 420-1 Narupo peel Ltd ● Factory-specific symbol Is on the bottom left of the can bottom description Lot symbol is can degree On the lower right, the best season Limit (manufacturing date) Described on the bottom of the 询 临 Inquiry completed Customer Center- 0120-207800 autumn Akikan is recycled Don't forget the cans "Please cooperate. SAPPORO SA SAPPORO Book To work Kasei Ko terribly troublesome Powerful body approaching Low temperature long-term aging method Is the foaming of raw materials Adopted in the manufacture of the port, with heat and effort Compared to normal low-malt beer, it has a nice richness Criteria for low temperature aging period Is 30% longer. HONJUKU HONJUK UKU The flavor of autumn is The flavor of autumns atumn is sapporobeer jp A is damaged Because it is Six words to choose Higashimusubu The heat inside the car Place for a long time Please. Haru during pregnancy and lactation. Is a foetation. For baby development May have an adverse effect I have. ● Drinking is 20 years old from. carbon dioxide gas created by two types of malt, with a longer aging period for rich, deep taste. created by two types d bpes of malt, with a longer aging pai gng period for rich, deep taste. ate, Low temperature long-term aging method Low temperature long-term aging SAPPORO Nutrition per 100 ml | Energy. 5kcl Protein 1.5g Liquor ALC.6% Reel (foaming) @ AALC.6% Liquigor (foaming) 0 sake | Sugar ... Food Weaving ...-020 Sodium 0 ~ -8mg Lipid y 398 0039% 4 901880 877828