Forget about targeting Asahi Super dry, or any specific lager. For pale lagers in general:
Pitch proper rates of healthy yeast.
Oxygenate using pure O2.
Ferment with close to zero oxygen exposure from the time the yeast are pitched until drinking.
Control fermentation temperatures to within 0.5 degrees and follow a good lager ferment profile.
Then you can brew something like a commercial pale lager with a suitable recipe.
Ales are much simpler and very tasty.
