This is the Kirin Hyoketsu Lemon. It used a hyōten tōketsu (‘below freezing) method akin to that used by Suntory -196 where real fruit is frozen and crushed to capture the invigorating essence of fresh fruit in a vodka or shōchū, as seen in a chūhai.

The beverage was transparent and emitted a bright aroma reminiscent of freshly squeezed lemon juice. Prominent sourness persisted from the initial sip to the conclusion, delivering a flavour akin to freshly squeezed lemon, with the vibrant acidity evolving into a bright zestiness in the body. A faint hint of bitterness in the finish, likely from the alcohol, subtly suggested the presence of lemon peel. The zestiness of the lemon was heightened by the gentle bubbles, with the sourness taking centre stage in the finish, followed by a resurgence of the subtle sweetness of the lemon juice, leading to a clean aftertaste. Overall, this chu hai was well-executed, featuring reduced sweetness while capturing the crisp sweet-sourness of fresh lemons.

This Kirin Hyoketsu Lemon contaiend 330 mL. It was produced in Australia and received as part of a promotion in Sydney, Australia in 2023.