What kind of sake brand is Dassai ?

04/09/202207/12/2022

This time, We would like to introduce in detail the charm and characteristics of the Dassai.

Origin of the brand

Raw materials and manufacturing methods for Dassai

The charm of Dassai

Origin of the brand

Dassai is a sake produced by Asahi Shuzo, a sake brewery in Iwakuni City, Yamaguchi Prefecture.

Asahi Shuzo is brewing sake with the belief that "Because I get drunk, I want sake to taste, not sake to sell." He is working hard to make sake, because we are particular about quality and want as many people as possible to know about Dassai.

By the way, the origin of the brand of the otter Dassai is that the place name of Asahi Shuzo was "Osogoe", so it was changed to "Dassai" using the characters "Otter".

Raw materials and manufacturing methods for Dassai

Sake rice "Yamada Nishiki" used at Dassai
Dassai is famous for using only "Yamada Nishiki", which is said to be the king of sake rice.

In order to remove the miscellaneous taste, we cut more than 50% of "Yamada Nishiki" and make only Junmai Daiginjo Sake. This is because Asahi Shuzo decided to make the best sake rice and the best polish at Dassai because they wanted to make the most delicious sake. The fact that only this "Yamada Nishiki" is used as one of the reasons why Dassai is said to be delicious.

However, this "Yamada Nishiki" is difficult to cultivate, and the shortage of sake rice continues. Therefore, in 2014, Dassai collaborated with Fujitsu and started a stable procurement project for "Yamada Nishiki" using ICT (Information and Communication Technology).

In this way, the Dassai is seriously carried out from sake rice brewing, which is the raw material for sake.

The challenge of Dassai! "Twenty-three minutes story"
Sake is made by polishing rice, but Dassai produces the industry's highest polished sake with a rice polishing rate of 23% (usually around 50%). This is because the president of Dassai thought that Junmai Daiginjo, which was originally planned at 25%, would "make sake with the highest rice polishing rate in Japan", and challenged Dassai with the person in charge at that time. Was the trigger.

It took a total of 168 hours to polish the remaining 2%. The attitude of Dassai to challenge the highest quality is what makes Dassai today.

"Centrifugation system" of the Dassai
The "centrifugal separation system" is said to have overturned the common sense of the sake industry. This is a technique for squeezing sake using the centrifugal separation technology, which separates sake from the mash with a centrifugal force of about 3000 rpm. It means squeezing with centrifugal force instead of pressure.

With the introduction of the centrifugal separation system, the excessive burden on sake is reduced, the aroma remains, and the variation in quality is reduced, resulting in a beautiful sake like drop sake.

The charm of the Dassai

Speaking of sake, "Dassai"! It's so well known, but why is it so popular?

Easy to drink
The taste of the Dassai differs slightly depending on how the rice is polished, but basically all types are easy to drink. It has a strong scent and you can enjoy a refreshing taste.

It's the ease of drinking is well-received by beginners of sake and those who like white wine.

The most delicious temperature is around 10-12 ℃. It is also a good idea to enjoy the difference in taste and aroma that changes from cold sake to room temperature ♩

Suitable for various dishes
Dassai is also known as sake that is easy to match with various dishes. You can enjoy the marriage of fish and sake, especially if you enjoy it with white wine.

It goes well with French and Italian food as well as Japanese food. Especially, the polished 20% and 3 minutes, which has a gorgeous and elegant aroma, is recommended for cooking with dashi stock. It goes well with light fish dishes.

For French and Italian, you can enjoy it with hors d'oeuvres of vegetables and seafood, and fish dishes with light sauce.

Product Introduction

Dassai Junmai Daiginjo 50

Orthodox Dassai. Junmai Daiginjo made by polishing Yamada Nishiki to 50%. It is an introductory sake located at the start line of the Dassai, and is the most popular product shipped at the Dassai.

Dassai Junmai Daiginjo Shine 20% 3 minutes

It is the highest quality Junmai Daiginjo at the Dassai where Yamada Nishiki is polished to the limit of 23%. It features a gorgeous scent and sweetness like honey.

Dassail Junmai Daiginjo Shine 30% 9 minutes

This is a Dassai where Yamada Nishiki is polished to 39%. Sake that has been polished to this point is rare among ordinary sake, and is characterized by its refreshing taste, gorgeous aroma, and honey-like sweetness.

Dassai Polishing 20% ​​3 minutes Centrifugation

This is made by using the technique of centrifugation and polishing Yamada Nishiki to the limit of 23%. It is a work of art that expresses the original aroma and swelling of sake without breaking it.

It is made by polishing Yamada Nishiki to 39% using the technique of centrifugation. If you want to enjoy the awesomeness of the centrifugal separation technology of separating sake under no pressure, we recommend this Dassai.

Polishing the “Festival" Beyond

The highest quality sake in history, "Dassai Shine Beyond". This Dassai was made to exceed "Dassai polishing 20% ​​and 3 minutes". The rice polishing rate is not disclosed, but it is the best Asahi Shuzo Dassai that took more than 10 years of conception and development.