Kirin Ichiban Shibori (キリン一番搾り, or “first pressing”) is probably the second most ubiquitous beer in Japan, behind Asahi 
Super Dry. You can find it in restaurants, bars, at festivals, etc. all over Japan. It tastes much better, too… as I recall. My favorite karaoke place offers both in bottles, as well as Ichiban Shibori on tap. It’s no coincidence that those are two of the first beers I tested! Thanks to Shidax for donating a sample for testing.
Beer: Ichiban Shibori (キリン一番搾り)
Producer: Kirin
Originating country: Japan
Brewing location: Japan
Bottle size: 500ml
Alcohol by volume: 5.0%
Ingredients: (not listed on this bottle; translated from the Kirin website): malt, hops
Miscellaneous: Although a bottle is pictured, I tested Kirin Ichiban Shibori draft.
Test Kit: GlutenTox Home Kit
Test result: There is a clearly visible pink spot on the left side of the testing area (T), which is an indication of the presence of gluten. The pink spot on the right test area (C) is a control spot and indicates that the extract/sample is suitable, the test has 
been performed correctly, and all reagents are active. The gluten content of the sample can be estimated according to the intensity of the pink test spot. Imutest has assured me that this test does detect hordein (the barley gluten), and is actually more sensitive to hordein than to gliadin, the wheat gluten.
Kirin Ichiban Shibori seems to have a relatively high gluten content compared to other Japanese lagers I’ve tested, so although it’s one of my favorites, I think I’ll continue to look for other options.
