You can’t improve perfection. Says who?

Certainly not the Japanese.

Take the British Motorcycle as a case in point. Perfect in every way until Soichiro Honda got his hands on it.

Or Akaroa salmon. Perfect poached, until the Japanese sashimi chefs taught us how not to cook it.

Or New Zealand’s finest beer. The Japanese had devised a technique called ‘dry brewing’ that created a crisper, dryer taste.

A collaboration between Japanese brew masters’ ‘in’ and the ‘yo’ of New Zealand’s finest ingredients created a beer that some might say was beyond perfection.

Tokyo Dry is a smooth, refreshing super dry lager that’s clear and crisp to produce a combination of NZ raw ingredients that meets Japanese brewing mastery. Pilsner malt and rice syrup are added in the brewhouse to help lighten the overall flavour and give the beer its crisp finish. It is also lightly hopped with NZ Green Bullet hops for a subtle hop flavour and just the right amount of bitterness to balance the flavour of the malted barley.

New Zealand’s Finest.