Beers; Mineral and aerated waters; Soft drinks, namely, non-alcoholic soft drinks; Energy drinks; Fruit drinks; Fruit juices; Syrups used in the preparation of soft drinks; Concentrates used in the preparation of soft drinks; Non-alcoholic essences for making soft drinks, not in the nature of essential oils; Non-alcoholic beers; Non-alcoholic beer-flavored beverages; Non-alcoholic carbonated beverages; Soft drinks, namely, carbonated soft drinks; Frozen carbonated beverages; Carbonated water; Extracts of hops for making beer; Whey-based beverages; Vegetable juice beverages, non-alcoholic; Alcohol-free beer; Non-alcoholic aperitifs
(1) Beers; mineral and aerated waters; non-alcoholic soft drinks; non-alcoholic aperitifs; energy drinks; fruit drinks; fruit juices; syrups used in the preparation of soft drinks; concentrates used in the preparation of soft drinks; essences for making non-alcoholic drinks; low-malt beer; non-alcoholic beers; non-alcoholic beer-flavored beverages; carbonated beverages; carbonated soft drinks; frozen carbonated beverages; carbonated water; extracts of hops for making beer; whey-based beverages; vegetable juice beverages; alcohol-free beer.
Beer; soft drinks; fruit juices; vegetable juices
[beverages]; extracts of hops for making beer; whey
beverages; non-alcoholic beverages; beer-based cocktails.
Beer; soft drinks; fruit juices; vegetable juices
[beverages]; extracts of hops for making beer; whey
beverages; non-alcoholic beverages; beer-based cocktails.
Beer; soft drinks; fruit juices; vegetable juices being beverages; extracts of hops for making beer; whey beverages; non-alcoholic carbonated beverages; beer-based cocktails
The present invention pertains to a method for producing a processed soybean food, the method including: a grinding step for grinding soybeans that have been dehulled in the presence of water; a first homogenization step for homogenizing the ground article, obtained in the grinding step, at a pressure of 10-95 MPa (inclusive); a heat-treatment step for heating the first homogenized article, obtained in the first homogenization step, to a temperature higher than that used in the first homogenization step; and a second homogenization step for homogenizing the heat-treated article, obtained in the heat-treatment step, at a pressure of 10-95 MPa (inclusive) and at a temperature exceeding 70°C.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step for fermenting the pre-fermentation solution with yeast, wherein the yeast has an isomaltose assimilation, and does not inhibit glucose.
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; low-malt beer; non-alcoholic beers; non-alcoholic beer flavored beverages; carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors [in general]; Western liquors [in general]; alcoholic beverages of fruit; Chinese liquors [in general]; flavored tonic liquors; beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main flavour ingredients; wine; aperitifs; brandy; shochu (Japanese alcoholic beverages); Tonic liquor flavored with Japanese plum extracts, namely umeshu; cider; cocktail; chuhai (Japanese alcoholic beverages).
11.
SOYBEAN-DERIVED COMPOSITION AND METHOD FOR PRODUCING SAME
The present invention relates to a soybean-derived composition which contains a lipid in the form of an extract with a chloroform/methanol mixed solvent at a content of 40% by mass or more in terms of a dry matter content and does not substantially contain β-conglycinin.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A61K 31/7048 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'oxygène comme hétéro-atome d'un cycle, p. ex. leucoglucosane, hespéridine, érythromycine, nystatine
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A61K 36/752 - Citrus, p. ex. citron vert, orange ou citron
A61P 19/06 - Agents antigoutte, p. ex. agents antihyperuricémiants ou uricosuriques
13.
SOYBEAN BEVERAGE AND METHOD FOR PRODUCING SOYBEAN BEVERAGE FERMENTED MATERIAL
The present invention pertains to a method for producing a soybean beverage, the method including a pulverization step for wet-pulverizing soybeans using a pressure of 160 MPa or higher.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The present invention pertains to a beer-tasting beverage containing 4-vinylguaiacol and ethyl butyrate, wherein the content of 4-vinylguaiacol is 0.5-20 ppm and the content of ethyl butyrate 0.12-1 ppm.
BEER-FLAVORED BEVERAGE, METHOD FOR PRODUCING BEER-FLAVORED BEVERAGE, AND METHOD FOR IMPARTING EXCELLENT RICHNESS AND QUALITY OF AFTERTASTE TO BEER-FLAVORED BEVERAGE
The present invention pertains to a beer-flavored beverage in which the ratio of malt in the raw material is 66.6% by mass or less, the protein content is greater than 0.31 g/100 mL, and the carbohydrate content is 2.5 g/100 mL or less.
LEMON-FLAVORED BEVERAGE, LEMON-FLAVORED BEVERAGE BASE, METHOD FOR PRODUCING LEMON-FLAVORED BEVERAGE, METHOD FOR PRODUCING LEMON-FLAVORED BEVERAGE BASE, AND METHOD FOR IMPROVING FLAVOR OF LEMON-FLAVORED BEVERAGE
The present invention addresses the problem of providing: a lemon-flavored beverage that gives a lemon-flower aroma; a lemon-flavored beverage base; a method for producing a lemon-flavored beverage; a method of producing a lemon-flavored beverage base; and a method for improving the flavor of a lemon-flavored beverage. A lemon-flavored beverage according to the present invention contains 10 to 20,000 ppb of citral and contains at least either 30 to 5,000 ppb of methyl anthranilate or 2 to 500 ppb of indole. A lemon-flavored beverage base according to the present invention contains: X ppb of citral; Y ppb of methyl anthranilate; Z ppb of indole; and when D represents a dilution factor, X/D is 10 to 20,000 and at least either Y/D is 30 to 5,000 or Z/D is 2 to 500.
The present invention relates to a beer-flavored beverage production method comprising steps of using barley as a starting material, and adding glucoamylase and β-amylase in a fermentation step.
Provided are a method for producing a beverage, in which the imparting of an undesirable odor is suppressed, and a method for improving the flavor of a beverage. The method for producing a beverage according to one embodiment of the present invention comprises producing a beverage using a raw material liquid, wherein hops that have been subjected to acid treatment are added to the raw material liquid. The method for improving the flavor of a beverage according to one embodiment of the present invention comprises improving the flavor of a beverage produced using a raw material liquid, wherein the flavor of the beverage is improved by adding hops that have been subjected to acid treatment to the raw material liquid.
Provided are: a drink having a non-conventional favorable aroma; and a method for improving the aroma of a drink. A drink according to one embodiment of the present invention has a geranic acid content of 40 ppb or more; and the ratio of the geranic acid content to the geraniol content is from 1.8 to 150.0 (inclusive). A method according to one embodiment of the present invention improves the aroma of a drink by adjusting the geranic acid content to 40 ppb or more, while adjusting the ratio of the geranic acid content to the geraniol content to a value within the range from 1.8 to 150.0 (inclusive).
Hops; Hop saplings; Hop pellets. Extracts of hops for making beer; Beer; Mineral and aerated waters and other non-alcoholic drinks; Fruit drinks and fruit juices; Syrups and other preparations for making beverages; Low-malt beer; Non-alcoholic beer; Non-alcoholic beer flavored beverages; Carbonated drinks (refreshing beverages); Whey beverages; Vegetable juices (beverages).
22.
BEER TASTE BEVERAGE, METHOD FOR PRODUCING BEER TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER TASTE BEVERAGE
The present invention addresses the problem of providing a beer taste beverage in which the odor of oxidized soy sauce is suppressed, a method for producing a beer taste beverage, and a method for improving the aroma of a beer taste beverage. The beer taste beverage according to the present invention has an L*a*b* color system a* value of 1.0 or higher and an acetic acid ester content of 2.0 mg/L or higher. The method for producing a beer taste beverage according to the present invention comprises producing a beverage so that the L*a*b* color system a* value is 1.0 or higher and the acetic acid ester content is 2.0 mg/L or higher. The method for improving the aroma of a beer taste beverage according to the present invention is a method for improving the aroma of a beer taste beverage wherein the beer taste beverage is prepared so that the L*a*b* color system a* value is 1.0 or higher and the acetic acid ester content is 2.0 mg/L or higher.
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
23.
BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER-TASTE BEVERAGE
The present invention addresses the problem of providing a beer-taste beverage in which an oxidized soy sauce odor is changed to a good aroma, a method for producing a beer-taste beverage, and a method for improving the aroma of a beer-taste beverage. The beer-taste beverage according to the present invention has an a* value of 7.0-21.0 in an L*a*b* color system, and an acetic acid ester content of 0.7-2.4 mg/L. The method for producing a beer-taste beverage according to the present invention comprises producing the beverage so that the a* value in an L*a*b* color system is 7.0-21.0 and the acetic acid ester content is 0.7-2.4 mg/L. The method for improving the aroma of a beer-taste beverage according to the present invention is a method for improving the aroma of a beer-taste beverage wherein the beer-taste beverage is prepared so that the a* value in an L*a*b* color system is 7.0-21.0 and the acetic acid ester content is 0.7-2.4 mg/L.
C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
24.
BEER-FLAVORED BEVERAGE, METHOD FOR MANUFACTURING SAME, AND METHOD FOR IMPROVING DRINKING SENSATION OF SAME
The present invention addresses the problem of providing a beer-flavored beverage having a crisp drinking sensation, a method for manufacturing said beer-flavored beverage, and a method for improving the drinking sensation of said beer-flavored beverage. In the beer-flavored beverage according to the present invention, the a* value in the L*a*b* color space is 1.0 or greater and the bitterness value is 25 or greater. In the method of manufacturing a beer-flavored beverage according to the present invention, manufacturing is performed so that the a* value in the L*a*b* color space is 1.0 or greater and the bitterness value is 25 or greater. In the method for improving the drinking sensation of a beer-flavored beverage according to the present invention, the beer-flavored beverage is prepared so that the a* value in the L*a*b* color space is 1.0 or greater and the bitterness value is 25 or greater.
A foreign body removing device of one aspect is a foreign body removing device 1 for cleaning a can body C and removing foreign bodies attached to the can body C. The foreign body removing device 1 is provided with a transport line L for transporting the can body C, a destaticized air blowing device 20 for blowing destaticized air D onto the transported can body C, and a rinser 10 for cleaning the can body C after being blown with the destaticized air D by the destaticized air blowing device 20.
B08B 9/30 - Nettoyage de récipients, p. ex. de réservoirs en utilisant des appareils dans ou sur lesquels les récipients, p. ex. des bouteilles, des bocaux, des bidons, sont amenés les appareillages nettoyant par des projections, par des pulvérisations ou par des jets, avec ou sans immersion et comportant des transporteurs
26.
BEVERAGE, ADDITIVE COMPOSITION, AND METHOD RELATING TO THESE
Provided are a beverage with effectively improved aroma, an additive composition, and a method relating to these. A beverage according to one embodiment of the present invention contains 4-methyl-4-sulfanylpentane-2-one (4MSP) and 3-sulfanyl-4-methylpentane-1-ol (3S4MP), wherein the 3S4MP content is 200-4100 ppt, inclusive, and the proportion (4MSP/3S4MP value) of the 4MSP content relative to the 3S4MP content is 0.2-2.5%, inclusive.
Provided are a beverage with effectively improved aroma, an additive composition, and a method relating to these. A beverage according to one embodiment of the present invention contains 4-methyl-4-sulfanylpentane-2-one (4MSP) and 3-sulfanyl-4-methylpentane-1-ol (3S4MP), wherein the 4MSP content is 10-120 ppt, inclusive, and the ratio (3S4MP/4MSP value) of the 3S4MP content to the 4MSP content is 2.5-26.0, inclusive.
The present invention pertains to an effervescent beverage having excellent foaming characteristics, and a method pertaining to same. An effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v %) of less than 28.0. In a method of improving the foaming characteristics of the effervescent beverage according to one embodiment of the present invention, by adjusting the ratio of nitrogen content (ppm) to the extract (w/v%) of the effervescent beverage to less than 28.0%, the foaming characteristics of said effervescent beverage are improved.
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; low-malt beer; non-alcoholic beers; non-alcoholic beer flavored beverages; carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages (except beers) containing a saccharide and a hop as main ingredients.
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Beer; low malt beer; carbonated drinks (refreshing
beverages); non-alcoholic fruit juice beverages; extracts of
hops for making beer; whey beverages; vegetable juices
(beverages). Japanese liquors [in general]; western liquors [in general];
alcoholic fruit beverages; beer-flavored alcoholic beverages
containing neither malt nor oats; Chinese liquors [in
general]; flavored liquors.
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; low-malt beer; non-alcoholic beers; non-alcoholic beer flavoured beverages. Beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japon)
SAPPORO HOLDINGS LIMITED (Japon)
Inventeur(s)
Ooishi Katsutaka
Yamamoto Saori
Itoh Nanako
Miyazaki Koyomi
Nakakita Yasukazu
Kaneda Hirotaka
Abrégé
The present invention provides a body temperature-elevating agent comprising as the active ingredient the bacterial cell of strain SBC8803 (Deposit No.: FERM BP-10632) belonging to the genus Lactobacillus brevis, or the treated product thereof.
The present invention is a tap (10), which pours beer foam (B) onto a liquid, wherein the tap (10) has a pathway (20f) through which beer foam (B) passes, and a second extension (20c) and a bent section (20b) of the pathway (20f) are curved in a manner so as to follow the surface of the liquid.
The present invention pertains to a process for manufacturing a solid fermented soy milk product, said process including a fermentation step for subjecting a fermentation substrate which contains soy milk and in which the malic acid concentration and the free amino acid concentration are regulated to fermentation with heterofermentative lactic acid bacteria.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 1/20 - Traitement des légumineuses, c. à d. des fruits de plantes légumineuses, pour l'obtention de fourrages ou d'aliments; Préparation de produits à partir de légumineuses; Moyens chimiques pour accélérer la cuisson de ces aliments, p.ex. traitement aux phosphates
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
The present invention provides a method for producing a soy milk fermentation product, the method comprising an enzyme treatment step for hydrolyzing soy milk using a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step for fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.
A23L 1/20 - Traitement des légumineuses, c. à d. des fruits de plantes légumineuses, pour l'obtention de fourrages ou d'aliments; Préparation de produits à partir de légumineuses; Moyens chimiques pour accélérer la cuisson de ces aliments, p.ex. traitement aux phosphates
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; low-malt beer; non-alcoholic beers; non-alcoholic beer flavored beverages carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors [in general]; Western liquors [in general]; alcoholic beverages of fruit; Chinese liquors [in general]; flavored tonic liquors; beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japon)
SAPPORO HOLDINGS LIMITED (Japon)
Inventeur(s)
Ooishi Katsutaka
Miyazaki Koyomi
Itoh Nanako
Yamamoto Saori
Nakakita Yasukazu
Kaneda Hirotaka
Abrégé
The present invention provides a circadian rhythm-improving agent containing lactic acid bacteria or a processed product thereof as an active ingredient.
National University Corporation Asahikawa Medical University (Japon)
Sapporo Holdings Limited (Japon)
Inventeur(s)
Kohgo, Yutaka
Fujiya, Mikihiro
Ueno, Nobuhiro
Segawa, Syuichi
Kobayashi, Naoyuki
Abrégé
The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; low-malt beer; non-alcoholic beers; non-alcoholic beer-flavored beverages; carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors [in general]; Western liquors [in general]; alcoholic beverages of fruit; Chinese liquors [in general]; flavored tonic liquors; beer-flavored sparkling malt liquor; beer-flavored alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et services
Tea, coffee and cocoa. Beer, beer-flavored sparkling malt liquor, carbonated drinks
(refreshing beverages), non-alcoholic fruit juice beverages,
extracts of hops for making beer, whey beverages, vegetable
juices (beverages).
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; beer; carbonated drinks (refreshing beverages); fruit juices; extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors (in general); Western liquors (in general); alcoholic beverages of fruit; Chinese liquors (in general); flavoured tonic liquors; beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors; Western liquors; alcoholic beverages of fruit; Chinese liquors; flavoured tonic liquors; beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
51.
YEBISU TRADITIONAL BREW Premium YEBISU ALL MALT BEER
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; carbonated drinks (refreshing beverages); extracts of hops for making beer; whey beverages; vegetable juices (beverages). Alcoholic beverages (except beers); Japanese liquors; Western liquors; alcoholic beverages of fruit; Chinese liquors; flavoured tonic liquors; beer-flavoured sparkling malt liquor; beer-flavoured alcoholic beverages containing a saccharide and a hop as main ingredients. Services for providing food and drink; temporary accommodation; providing foods and beverages; public house services; public house services for the provision of beer; public house services for the provision of drink; wine bar services; self-service cafeteria services; self-service restaurants; snack bars; café services; cafeteria services; club services for the provision of food and drink; cocktail lounge services; bar services; bistro services; restaurant services.
