With its refreshing barley flavor and crisp aftertaste, Asahi Super Dry is by far the most popular high-quality beer in Japan. Since its debut in 1987 as Japan's first dry beer, it has continued to improve the taste and excitement of beer. Its taste has set a new standard that is acknowledged around the world today.
To make Super Dry beer, we use a rare yeast, the Asahi yeast strain No. 318, which not only yields outstanding fermentation, but produces a complex aroma that results in an elegant and sophisticated flavor and ensures Super Dry's pure, crisp, dry taste. The malted barley we use for 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. While only a small amount of expensive fine hops is generally used for adding aroma to beer, we use a lavish amount of them to realize our goal of a clear, yet elegant bitterness in Super Dry. This choice also represents our commitment to the pursuit of a more sophisticated, clear, Karakuchi taste. (Description provided by company)