Dassai 23 Junmai Daiginjo Sake 720ml
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Try pairing this creamy sake with lobster, oysters, and sashimi (especially uni). Or, go the other direction and go with foie gras or wagyu.
Decanter: "From Japan’s far west beyond Hiroshima, Dassai produces only junmai daiginjo in three main styles; 23, 39 and 50, reflecting their respective polishing ratios. This lovely aromatic daiginjo displays plenty of intense, fragrant floral and melon notes, fresh without the unpasteurised zing of nama sake. It is smooth and richly flavoured with melon, pear, peach and touches of coconut and cinnamon. There is a lovely rich texture and elegant, long dry finish." Sep 2016
Robb Report, "Haute Sake": "Junmai Daiginjo, the variety of sake in which Asahi Shuzo specializes, requires a labor-intensive brewing process and is therefore expensive to make. To perfect its crown jewel, Dassai 23, which is brewed exclusively from the highly prized yamada nishiki rice, Asahi Shuzo spent several years investing in costly technologies and experimenting with the traditional methods that many other producers have abandoned.
For sake to be designated as Junmai Daiginjo, the rice grains used in its manufacture must be milled down to at least 50 percent of their original size prior to fermentation. This process removes proteins and fat along with the rice husk, allowing more nuanced flavors to be expressed in the finished sake. In the case of Dassai 23, which is priced from $85 for a 300 mL bottle to $185 for a 720 mL bottle, nearly 80 percent of the grain is milled, a number unmatched by any other commercial product.
The resulting opalescent pearls impart the sake’s rich signature bouquet, which has all the layered grace of a grand cru white Burgundy. Dassai 23’s compelling depth and complexity have made fans of many culinary luminaries and encouraged some of them to play with pairings that venture far afield of sushi-dominated orthodoxy. The chef Joël Robuchon, for instance, acknowledged that Dassai 23, which should be served chilled, is “the best sake in the world.” Mar 2013
Brewery: "With its rice milling of 23% which is the highest milling of all commercial sake has been received very well around the world. Gorgeous aroma of melons and peaches, and elegant long finish."
Importer: "Demonstrates the famously refined aroma & honey-like sweetness of Dassai 23, but brings a very rounded, smooth, rich texture and a mellow flavor to the table as well. This heavenly elixir is made using a Centrifuge rather than a Hydraulic Press. This means that instead of pressing the sake mash mechanically and forcibly tearing sake from lees, the gentle centrifugal force coaxes the finest droplets away, so it may be enjoyed chilled during your happiest moments. A show stopper for sure."
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