The iconic Asahi Super Dry beer would seem like a commonplace product in supermarkets and convenience stores. Another innocuous Japanese beer that we absent-mindedly drop in our grocery carts without a second thought... So it might surprise you to know that when launched in 1987, the Super Dry was an incredibly big deal. It was a force of nature in the Japanese beer market that took down competitors under David versus Goliath odds, and single-handedly caused a seismic shift in hierarchy. By 1991, it had established Asahi's dominance as the Number 1-selling Japanese beer brand. Back then, this shift stunned even the employees of Asahi.

But you might think, "Super Dry," that's catchy, but what does it really mean? Is it just a clever marketing slogan, or does it hold a deeper significance?

 

Well, for starters, just take a sip from a can of Asahi, and you'll quickly figure out why it's named "Super Dry." You're instantly hit with a light, crisp and mildly bitter taste that quickly departs, leaving a clean, light tangy aftertaste in your mouth. It's the kind of taste that's perfect for complementing sushi, sashimi, or grilled unagi. In contrast, other slightly darker Japanese beers on the market often boast a sweeter, heavier taste and a more robust hop aroma. Even when other brewers sought to create their own dry beers, they could never really capture the distinctive taste of the Asahi Super Dry.

This year, in Asahi has unveiled its New Asahi Super Dry to Asian markets outside of Japan. What’s significant is that this refined recipe is Asahi's first recipe refinement since 1987, and it amplifies the unique sake-inspired crisp sensation of the original Super Dry and will come in a new, sleek matte silver packaging.

We attended Asahi’s Masters of Super Dry Masterclass, held to promote the newly launched Asahi Super Dry beer. Here, we learnt more about the history of Asahi Super Dry, learnt about their “Quick Peak, Clean Finish” tagline , and had a first-hand experience of what Asahi calls its “Super Dry serve”.

Quick Peak, Clean Finish

While traditional beers tend to focus on rich heavy flavours that linger with a long finish, Asahi is designed to be delicious in its simplicity, as the tagline suggests.

You take a sip and immediately experience a “quick peak” with a wave of crisp flavours. Then, quicker than you can say "kanpai," the flavours of the beer subside to neutral with a very “clean finish.”

The beer’s crisp and non-cloying quality allows you to drink more of it without beginning to find it too cloying. It’s like a hit song that doesn’t overstay its welcome, providing that perfect tune without dominating your taste buds.

What makes this even better is how the dry beer pairs well with a variety of foods. Want to grab some Singaporean satay or “orh luah” (oyster omelette)? This beer won't interfere with the taste, but rather cleanses an oily palate, so you can enjoy every bite as if it's your first.

Sake and Beer Tasting

The tasting section of the masterclass was an eye-opener, to say the least. First, we learnt that the Asahi Super Dry was inspired by dry-tasting Japanese sakes that have a distinctive 'Karakuchi' (辛口) taste described as a mouth-puckering dryness.

We were then treated to a side-by-side tasting of dry sake versus a “wet” sake, and Asahi Super Dry versus a non-dry beer.

We first began with the dry sake. This hit us bright, strong and sweet initially before flavours quickly fade away, leaving a prominent drying sensation in the mouth without any flavour. On the other hand, the non-dry sake very gradually revealed its flavours with a lingering note of brine, yeast, and melon-like sweetness.

Next, came the Asahi Super Dry which opens with a peak of citrus, zest, and barley, then quickly departing into a brief but sweet finish with barely any bitterness. In comparison, the non-dry beer (which is in fact an award-winning German pilsner), was thicker, sweeter, and slowly showed its character with a barley, hops, and yeastiness, finishing with a lingering bitterness.

What did we gather from all this tasting?

Well, one thing is for sure: neither sake and neither beer was superior to the other. But the crisp sake and crisp Super Dry certainly remains delicious on all occasions. Rich beers? Sure, they're nice for the first two pints, but the third might begin to make one feel really full. A beer like Asahi's Super Dry, on the other hand, seems fitting for comfortable drinking over long conversations or movie sessions.

The Best Way to Serve a Pint of Super Dry

If you thought that pouring a beer was a simple tilt-and-glug affair, then consider reading this an awakening of sorts. According to the Asahi masterclass host, pouring a perfect pint of Asahi is a 2-part process (something Asahi calls the “Super Dry Serve”):–

Step One: The first part of the pour, up till about three quarters of the glass, is where the bartender pulls the tap towards themself to fill the glass with beer. This is done at a 45-degree angle, a technique honed by Asahi's professionals to ensure the right texture.

Step Two: After a brief pause to let the beer settle, the bartender completes the pour by pushing the tap away from themself. Instead of golden beer, the glass is topped up with a thick milky foam that gives the beer a “good head” (I don’t want to hear any sniggering!).

The foam serves as an important protective layer for the beer when you’re out drinking. You see, oxidation, in simple terms, can make a beer go flat, reducing the flavours and overall enjoyment. This is why a thick layer of foam is essential as it acts as a shield, a barrier that protects the beer from oxidation.

But the foam is not just a protector; it's a contributor. When served correctly, the foam of an Asahi Super Dry is dense, rich, and creamy – and the beer remains fresh for a much longer period of time. This enhances the overall enjoyment of the beer, providing a textural experience that complements the crispness of the liquid beneath.

Each of us at the masterclass were served a cup of Asahi draft beer poured using the Super Dry Serve method. And I must say, there’s a clear difference in freshness. After about 10 minutes, the beer that did not receive a layer of foam was noticeably flatter and dull-tasting, without any of the crispness it initially did. But all throughout the masterclass, the beer that received a “Super Dry Serve” remained almost as fresh, crisp and dry as it initially was.

As we learned during the masterclass, the small things matter, really. The so-called “Super Dry taste” also isn’t a gimmick; it's a thoughtful Japanese reinterpretation of beer by scientists and marketers at Asahi that found resonance with many drinkers in Japan and throughout Asia. 

Kanpai!

@CharsiuCharlie