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Perfecting Japanese Dining with Asahi

Asahi Super Dry, Japan’s No.1 Beer, rewards contest winners with an exclusive Michelin-star dining experience

SUBANG JAYA, 31 October 2019 – World-acclaimed for its signature karakuchi taste, Asahi Super Dry, Japan’s No. 1 premium beer hosted an exclusive gastronomic affair for 50 discerning drinkers at Senja, Saujana Hotel KL, where guests were treated to Japanese Michelin-star chef Yuichi Kamimura’s signature French-Japanese fusion cuisine perfected with Asahi’s karakuchi experience – superbly refined, smooth and crisp with no bitter aftertaste.

Inspired by his passion for fresh ingredients and classic Hokkaido flavours, chef Kamimura crafted the delectable beer pairing degustation menu to reward contest winners of Asahi’s promotion in September, which gave lucky draw winners the chance to experience exquisite Japanese food and gourmet beer pairing simply by purchasing draught or bottled Asahi at participating bars and bistros in the Klang Valley.

Asahi’s Global Brand Advocate Gota Iribe flew in from Japan specially to demystify the Asahi’s karakuchi experience. “Karakuchi, a term previously used to describe dry sake, accentuates the concepts of ‘Tension’ and ‘Release’ where the robust flavour of Asahi beer builds in one’s mouth as tension, and when swallowed is released immediately ensuring a refreshing, crisp finish with no bitter aftertaste. You have to taste it to understand it!” Iribe-san explained.

The act of release or “cutting”, also known as kire, is key to Asahi Super Dry’s food pairing versatility. Asahi’s brew cleanses the palate in preparation for the next burst of flavour, described by Iribe-san as “just like experiencing a first kiss with every new bite”. He also showed guests the technique to pour a perfect pint of Asahi Super Dry, which is served with a fine, creamy head that shuts in the gas, allowing bubbles and tension to build for a crisp, refreshing release.

Caroline Moreau, Marketing Director of Carlsberg Malaysia, commented, “Asahi Super Dry’s popularity comes from its iconic karakuchi taste, which complements any kind of cuisine superbly with its super dry, super crisp and super refreshing taste. We are proud to brew Asahi in Malaysia since 2011 and just like in Japan, the brand is the market leader for the Japanese beer segment in Malaysia. Known for its superior quality and excellent drinkability, it is a must-have beer at any Japanese restaurants or bars.”

Chef Kamimura’s six-course menu started with an appetiser of squid fritter with dried mullet roe infused with Asahi Super Dry, followed by a succulent scallop confit and braised vegetables with matured tomatoes. The entrées of grilled lobster served in lobster bisque and chargrilled wagyu beef sirloin were a favourite with the crowd as showcases of the chef’s expertise with steak and seafood. A delicate pear sorbet rounded off the evening.

Chef Kamimura also shared, “Asahi Super Dry is the first beer I ever tasted. Well known for its popularity and prominence, it is an icon in Japan ever since I was a teenager! Thanks to Asahi’s versatility that pairs perfectly with anything, I enjoyed the freedom in creating this evening’s menu with some of my favourite dishes.”

To learn more about Asahi Super Dry, karakuchi, and future promotions, visit the Asahi Malaysia Facebook page at www.facebook.com/AsahiMY and follow Asahi’s Instagram page at www.instagram.com/asahimy/.

Press

If you represent the media - print, online, radio or tv - please address enquiries concerning Carlsberg Group to:

Corporate Communications and CSR Manager

Ezra Low

Tel 03-5522 6431 Email Ezra.YY.Low@carlsberg.asia
Photo 1

Asahi Super Dry hosted an exclusive gastronomic affair for 50 discerning drinkers at Senja, Saujana Hotel KL by Japanese Michelin-star chef Yuichi Kamimura.

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Chef Yuichi Kamimura: “Thanks to Asahi’s versatility that pairs perfectly with anything, I enjoyed the freedom in creating this menu with some of my favourite dishes.”

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Gota Iribe, Asahi’s Global Brand Advocate, also explained karakuchi’s concepts of ‘Tension’ and ‘Release’, which is key to Asahi Super Dry’s food pairing versatility, described as “just like experiencing a first kiss with every new bite”!

Photo 4

The dining experience rewarded contest winners of Asahi’s promotion in September, which gave lucky draw winners the chance to experience exquisite Japanese food and gourmet beer pairing.

Photo 5

Karakuchi, a term previously used to describe dry sake, accentuates the concepts of ‘Tension’ and ‘Release’ where the robust flavour of Asahi beer builds in one’s mouth as tension, and when swallowed is released immediately ensuring a refreshing, crisp finish with no bitter aftertaste.

Photo 6

Guests enjoyed a six-course degustation menu featuring Chef Kamimura's expertise for steak and seafood, inspired by his passion for fresh ingredients and classic flavours from his native Hokkaido.

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(Left to right, top to bottom): Asahi Squid Fritter with Dried Mullet Roe, Confied Scallop, Braised Vegetable with Matured Tomatoes, Grilled Lobster, Chrgrilled Wagyu Beef Sirloin, Pear Sorbet