Asahi Cap  Asahi is a Japanese beer. When I was living in Korea, there was an effort to popularize Asahi in the various bars. On certain nights, the Asahi girls would arrive at various bars and hand out cold bottles of beer. They even handed out novelty Asahi flip-flops. Unfortunately for me, Asahi was very expensive at the bars, so I never bought it.

Asahi Extra 1

Now that I’m back in the US, Asahi isn’t quite as expensive. It’s a very popular beer in Asian restaurants, and it goes especially well with Japanese food. Asahi and sushi is really good. The bitterness of the beer compliments the sweetness of the sushi wonderfully.


As I poured my Asahi, my mouth began to water. This beer smells exactly as a beer should. The first sip of Asahi was bitter – nicely so. Unlike other Asian beers I’ve had, this beer has a strong, full-bodied taste. This beer advertises itself as being “super dry,” and it is. It has a nice, sharp finish. It’s a really enjoyable beer. Usually I lean away from the lighter beers, but Asahi is really tasty.

Will I buy Asahi again? Yes. I think this will be my Asian beer of choice.  Should you buy Asahi? It’s a bit bitter, so be prepared, but yes, you should try it.

I give this beer 4/5 caps.

2 thoughts on “Asahi

  1. My oh my, my maiden comment on your fine blog and it’s about the notorious Super Dry.

    This is the Bud of Japan – the ubiquitous lager. With the exception of beer bars, you rarely get choices when ordering a beer, so I’ve had countless gallons of this stuff – it’s definitely among the top three contenders for the beer I’ve had most in my lifetime.

    It’s also shorthand amongst craft brew aficionados and hopheads in Japan for bad beer. (“Bleeehch! This brew is shit. I’d rather have a fucking Super Dry.”) Nonetheless, all but the most devoted connoisseurs drink it from time to time and has remained #1 or 2 in annual beer sales every year since it’s introduction in 1987.

    I don’t mind it and am glad it’s the standard, rather than the cheap swill in the US, like Bud Light, but there are better beers, even among the big four.

    Kirin Ichiban-shibori, for example, has been all malt for a few years now, as Suntory Malt’s, Premium Malt’s, Sapporo’s Yebisu, and Kirin’s Heartland have always been. Super Dry, Sapporo Black Label, Kirin Lager, and Kirin Classic, on the other hand, use corn starch and rice to achieve consistency and save money.

    If five is your top ranking, no way would I agree with you on 4 out of 5.

    • Three is pretty much where I put average beers. This is where things like Budweiser classic go (but not Bud Light — that’s a two). 3 means it’s a beer. It’s not a good beer, but it’s not a bad beer. Two is for beers that I didn’t enjoy drinking. One is for beers that literally make me feel sick. A beer given a four is something I’d order in a bar or buy at the store. A five cap beer is something I’d like to have in my own home bar or would give to a friend as a gift.

      It’s not like a restaurant rating, and it’s still evolving. For example, I just changed to a ten cap rating system. I think this will allow me greater freedom to distinguish between average, good and great beers.

      I’ve had Kirin Ichiban in the past and I do enjoy it. I’ve also had Sapporo. In fact, I had purchased both of those beers to be reviewed in this blog, but they were taken by one of my housemates. I now have a mini fridge in our bedroom, so this won’t be happening again. I’ll keep a close eye out for beers you recommend. Hopefully I can find at least some of them in the US.

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