Asahi Super Dry
Since its debut in Japan in 1987 as the first “KARAKUCHI” (dry) beer, Asahi Super Dry has set a new standard in Japanese brewing. Over the years Asahi Super Dry has continued to expand its popularity while offering refreshingly good taste and drinking pleasure. Behind its overwhelming popularity among people regardless of age, as well as among those restaurateurs and professionals who keenly discern good taste, lies the story of the three secrets of Asahi Super Dry characteristics.
To make Asahi Super Dry beer, we use a rare yeast which not only yields outstanding fermentation, but produces a complex aroma that results in an elegant and sophisticated flavour and ensures Asahi Super Dry’s crisp, dry taste.
The malted barley we use for Asahi Super Dry is selected strictly in compliance with more than a hundred criteria we have set for this ingredient, including grain species, its origins, and the methods of germination. We have an established network of grain suppliers around the world who collaborate with us to more than satisfy our standards.
Finally, in order to obtain the sophisticated, crisp, dry taste of Asahi Super Dry, we pay strict attention to every step in the brewing process. Now brewed to the authentic Japanese brewing process, the freshness of Asahi Super Dry is guaranteed by the “na-ma” process, meaning that the beer is unpasteurised which delivers its dry, crisp taste and quick clean finish at its best. This distinctive taste is known as Karakuchi (dry). A taste we are dedicated to mastering, by using only the finest ingredients and continuously advancing our brewing technology.
Country of Origin
Country of Production
Keg: 30L, 50L
Water, barley malt, corn starch, maize, hops, rice
Contains malted barley and hops.
Nutritional information per 100ml.
Sodium as salt
Figures represent typical analysis. Beer content is expressed in local units.
Where fat content is given as 0 grams per 100ml, the exact value is < 0.0 grams per 100ml.