Asahi
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 refreshing good taste and drinking pleasure.
The yeast plays an especially crucial role in the beer making process as it breaks down the sugar content of wort (a sweetened liquid made from water and barley), converting it into alcohol and carbon dioxide.
In-order-to obtain it’s crisp dry taste, the sugar content in beer must be reduced to its minimum level. Asahi’s yeast strain No. 318, which was chosen from a collection of hundreds of different strains in their yeast bank, boasts outstanding efficiency in fermentation.
Asahi has continued to grow its sales, consistently being chosen for its original taste. In response to expanding demand in 1990 all production facilities were updated with the most advanced technology and equipment. The revamping of production helped Asahi’s sales pass the milestone of 100 million cases; only 3 years after its introduction. Today, Asahi is still Japan’s number one beer and has breweries in several countries including Russia, The Czech Republic, China, England, Canada and Malaysia.
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