Sapporo uses only top-quality ingredients in producing our beers: primary ingredients (barley, hop, yeast), sub-ingredients (rice, cornstarch), and purified water. For beer brewing, Nijo Barley is used. However, there are other species of barley that are suitable for beer brewing. Some well-known names are "Haruna Nijo," "Tsuyu Shirazu," and "Tone Nijo." In truth, all were developed by Sapporo.

The most aromatic strain of hop is only produced in certain areas of Gemmany, the Czech Republic and the Uygur district of China. Sapporo entered into a joint-venture agreement with Uygur in order to promote further development of this hop, and to satisfactorily secure a sufficient stock for Sapporo's utilization. Today, plans are being formulated to export Uygur hop not only to Japan, but to other interested countries.

Yeast determines the taste of a beer. There are versatile types of yeast and each yeast has unique characteristics and features. Therefore, in order to make tasty beer, it is vitally important to select a yeast which will yield the taste that the brewer intends to produce. At Sapporo, we always use prime yeast to achieve our desired beer taste. Selected yeast is painstakingly cultured and tested to ensure control throughout product development. Moreover, our fastidious testing enables us to bio-technically develop new yeast, resulting in even tastier beers.