Why does Japanese beer taste different?
You may notice that Japanese beer tastes a bit lighter. Though the recipe of beer around the world is similar - Japanese beer is unique in that many (not all) use rice as part of their recipe. You'll notice that flavor in beer brands like Asahi, Kirin and Sapporo. Japanese beers tend to have lower malt content as well.
It's “l*terally” unique. Many of the craft beers are named after their towns, or ingredients found local to the towns in which they're brewed. The use of local ingredients is celebrated, making each one unique to its own surroundings, and inimitable by any other brewery, large, small, Japanese or otherwise.
Besides the fermentation process, an IPA tastes different from a stout or a porter because of the beer recipe used. The main ingredients for beer are water, grain, yeast, and hops. But, you'll be surprised at how they can be used to create many kinds of unique beer.
According to country-wide consumption, Asahi Super Dry is the most popular Japanese beer in Japan. Its main competitor is Sapporo Premium. For its signature dry but crisp flavor, it's arguably the most popular Japanese beer outside of the country as well.
Asahi Super Dry Beer is a Japanese rice lager. Like American lagers, these beers are made with rice and malted barley. The result is a light-colored beer with a light flavor profile. There is also higher carbonation present that calls for a drier finish.
Most countries outside of Japan probably chill their beers on a hot summer day, but in Japan, an ice cold beer gets served even during snowy days in the middle of winter.
Beer is the most popular alcoholic drink in Japan. Due to taxation issues, several types of beer-like beverages have emerged in recent years, including happoshu and new-genre beer.
The biggest feature is the intense bitterness and a richness of hops. This bitterness can be tasted on the first sip. While the taste is bitter it has a very rich taste, and this balance between bitter and rich cannot be tasted in any other beer.
Brewed alcoholic beverages in Japan are labelled and taxed according to their malt content (i.e., amount of alcohol derived from malted grains): legally, "beer" (ビール, bīru) must have at least 50% malt, while beverages with less malt are collectively called "happoshu" (発泡酒, happōshu).
Sapporo is a slightly darker beer than Asahi. It is also somewhat sweet compared to Asahi, which is known as a dry beer. Sapporo and Asahi are excellent, high-quality brews with unique flavor notes and tastes you're sure to love.
Why is Asahi Beer dry?
Special Yeast - Asahi # 318 is the proprietary ingredient used to give Super Dry its “dryness”. This special strand of yeast produces high attenuation during fermentation in conjunction with the choice grains.
Most Japanese beers like Sapporo, Kirin and Asahi are rice-based and even Budweiser uses rice along with barley.
The beer has a hoppier aroma with a sweeter taste which makes it best among all beers in Japan. The taste of Sapporo imported beer is stronger than Sapporo premium beer and it is also voted as favorite canned Japanese Beer. The beer is frothy, foamy and pours fluffy white head with transparent golden color.
