The Dassai Inc. brewery has a history of more than 200 years and can be found in Yamaguchi. In the area that is not known among connoisseurs for top breweries, sake made by Dassai Inc.sahi Shuzo is one of the big exceptions. Forty years ago, the brewery made basic sake, but that changed in 1984 when President Sakurai took office. The brewery started making specially brewed sake and after producing with varying degrees of success, the big breakthrough came in 1990 with the new line of Junmai Daiginjo sake presented under the name Dassai.
All Junmai Daiginjo sake is made based on the king of sake rice, the Yamada nishiki that is at least half polished away. Flagship is without a doubt Dassai 23, where the rice has only 23% of its original weight after polishing. Dassai Inc. uses the brand name Dassai which means Otter festival. The name originates from the fact that many otters swam in the rivers in the area and put their caught fish on the bank as if it were a festival. Dassai stands for quality, each bottle is a feast in itself.
Dassai 23 Centrifuge is one of the most special sake produced by the most famous sake brewery from Japan. The elegance, subtle complex nose with delicate fruit and floral tones. The layers on the palate with endless different flavours. The long pure fine lingering finish makes this sake on the top list of best sake from Japan. Beste served cold in the special Sophienwald sakeglass with your best friends or nearest family. The centrifuge machine first introduced into Japan’s sake industry on a commercial basis by DASSAI has played an important role in terms of technical challenges for Dassai in pursuit of better sake. Sake extracted by centrifugation has the “quality of sake without any unpleasantness”. It carries a refined gorgeousness and delicacy. On the other hand, when Dassai 23 mash is put into the centrifuge, the transparency of it alone seems too fine. Therefore, in order to give it a wider range of qualities present in alcoholic beverages, it was blended with sake pressed from the Yabuta. However, with the improvement of brewing techniques of Dassai artisans in recent years, it has become possible to create sake with a range of flavours while maintaining its transparency by controlling the fermentation process meticulously. The representative Dassai 23 Centrifuge now relies on the evolution of this technology and will no longer be blended, but instead use only Dassai 23 extracted via centrifugation resulting in final product that is pure yet has a refined transparency and delicacy at the same time. For this sake the best Yamada-nishiki rice is used, polished down to 23% of the original grains.