Asahi Super Dry 500 ml - 24 Cans
(Includes 24 units at $4.54 each)
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Product description
Asahi Super Dry is Japan's best-selling beer and a revolutionary icon in the international brewing industry. Introduced in 1987 by Asahi Breweries, it single-handedly created the Japanese Rice Lager (Karakuchi) category and transformed the global market. The Japanese term Karakuchi translates to "dry," but in the context of beer, it signifies a precise brewing philosophy: a liquid that is crisp, ultra-clean, and leaves zero lingering sweetness or heavy aftertaste. Engineered using advanced yeast strains and high-ratio rice brewing, it offers a masterclass in palate precision designed to complement delicate food rather than overpower it.
Beer Description
Asahi Super Dry pours a brilliant, pale golden-straw color with crystal-clear brilliance and a fast-rising stream of microscopic bubbles that support a firm, tight white foam head.
Aroma: The nose is extraordinarily clean, faint, and focused. It leads with subtle top notes of puffed rice, soda cracker, and sweet barley grain, followed by a delicate, herbaceous whisper of fine continental hops. There are no heavy fruity esters or heavy malty scents.
Palate: On the tongue, it is light-to-medium bodied with a strikingly brisk, high-octane carbonation. It opens with a brief, light wave of toasted grain and bready malt, which instantly snaps into a sharp, dry mid-palate. The finish is remarkably fast and clean disappearing from the tongue almost instantly with a tight, mineral-like snap and zero sticky residue.
Profile: It sits at a standard 5.0% ABV and a mild, balanced bitterness of approx. 16–20 IBU, using high attenuation and low residual sugar to deliver its signature dry bite.
Technical Notes: The signature "Super Dry" profile relies on a specialized, highly controlled brewing technique. It utilizes a high percentage of malted barley alongside select rice and corn adjuncts to keep the grain bill light. The heart of the process is Asahi’s proprietary No. 318 yeast strain, a super-attenuating yeast capable of fermenting out almost all sugars. Combined with late-stage micro-filtration and precise hopping, the resulting liquid achieves a bone-dry finish with near-zero residual sugar.