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JP EN JP EN Home About KIRINto Close November 24, 2022 Health and well-being Nothing is Wasted in Fermentation. Great Taste and Future Possibilities in the Power of FermentationTakeo Koizumi, Fermentation Scholar and Food Culture TheoristYuki Kanzaki, Director of the Board and President & Chief Executive Officer, KYOWA HAKKO BIO CO., LTD.< Part One > November 24, 2022 Health and well-being Grateful for Microorganisms. The Future Possibilities Created by FermentationTakeo Koizumi, Fermentation Scholar and Food Culture TheoristYuki Kanzaki, Director of the Board and President & Chief Executive Officer, KYOWA HAKKO BIO CO., LTD.< Part Two > June 22, 2022 Environment Through Making Wine, We Can Also Conserve Nature.Win-Win Relationships Between Business Activities and Nature ConservationYoshinobu Kusumoto, Specialist in Vegetation and Landscape EcologyKeiichiro Fujiwara, Environmental Team, CSV Strategy Department, Kirin Share This Page Please do not forward or share information about alcoholic beverages withanyone under the legal drinking age. KIRIN MEDIA IR/Corporate Information Site Terms and Conditions Privacy Policy Contact Us © Kirin Holdings Company, Limited.

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