• Asahi Super Dry is by far the most popular high-quality beer in Japan
  • Made with the rare Asahi yeast strain No. 318
  • Has complex aroma and a clean, crisp, finish
  • Single Bottle
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Although Japan has a long history of viticulture and grape cultivation for table consumption, domestic wine production with locally produced grapes is much more recent (late 19th century). Today, more than 200 wineries exist in Japan. The Japanese are producing wines in a range of climates and areas throughout the country, from mountains and valleys to coastal areas, with Japan generally seeing more rainfall and humidity than the major wine-producing areas of Europe. The main winemaking region, which accounts for roughly one-third of domestic production, is in Yamanashi Prefecture. Other regions include Hokkaido, Nagano, and Yamagata. Japan cultivates a wide range of grape varieties; however, most of these are for table consumption, with only a small percentage used in domestic winemaking. Though technically no grapevines are native to Japan, the Koshu white wine grape has evolved locally over the centuries, and many consider it an indigenous variety. Koshu generally boasts citrus aromas, including grapefruit and lemon, light acidity, and lower alcohol. Other varieties include Muscat Bailey A, a red grape; Merlot; Chardonnay; Cabernet; Kerner; and Sauvignon Blanc.

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About the brand 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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