This is the Mitsuya Gold Select, a brown sugar-flavoured variation of Mitsuya Cider, made with kokutō syrup produced in Okinawa Prefecture.

The beverage had a transparent golden-brown hue and carried the characteristic bright aroma of regular Mitsuya Cider, though layered with a deeper, molasses-like sweetness. Carbonation was moderate. Consumed chilled, the mouthfeel mirrored that of the original Mitsuya—light-bodied with a familiar acidity and a subtle lemon-ginger-ale quality. However, the key point of differentiation lay in the sweetness: noticeably rounder and smoother on the palate, with a richer profile from the brown sugar syrup that emerged most distinctly in the second half of the sip. Unlike the sharper, slightly piercing finish of regular Mitsuya Cider, this version offered a more mellow and refined experience. It delivered variation rather than improvement—less refreshing, but more nuanced.

This Asahi Mitsuya Gold Select contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.