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Released in 1987, Super Dry redefined Japanese beer with its sharp, dry finish. Discover the history, flavor design, and how to enjoy this iconic karakuchi lager.
Asahi Super Dry brought the words karakuchi (dry) and kire (clean finish) to Japan's beer vocabulary. Thirty-eight years on, it remains one of the country's top-selling beers.
In 1987, Asahi launched Super Dry under the slogan “rich body and dry finish.” At a time when heavier, sweeter lagers dominated, Asahi adopted a new yeast that fully fermented residual sugar. The product became a phenomenon and reshaped Japan's beer market in a single year.
Restrained malt aroma, subdued hop bitterness, and a relentless removal of off-flavors define this lager. The first sip delivers sharp carbonation; the finish vanishes cleanly. ABV 5.0%. The colder it's served, the more it shines.
Excellent with karaage (fried chicken), tonkatsu, and burgers. The clean finish resets your palate between bites of fried food. Equally at home with sushi and sashimi, and a versatile partner for salty Japanese fare.
Serve at 5°C or below. Some bars pour it as “Extra Cold” at -2°C for extreme sharpness. A slim tumbler with a brisk pour produces the iconic two-layer white head.
Founded in Osaka in 1889. Before Super Dry, Asahi struggled financially — Super Dry's success was a textbook V-shaped recovery. The company now also produces Yebisu, Maruef, Asahi Draft, The Rich, and a growing craft lineup.
An essential beer in any conversation about Japanese lager. Find places near you serving Super Dry and check the most recent confirmations on Minnama.
Recent places that contributors have actually confirmed.