Dassai 23 Centrifuge

Tasting characteristics and advice for Dassai 23 Centrifuge

Tasting

Appearance

Dassai 23 Centrifuge displays a crystalline, translucent hue, reflecting the exceptional purity of this sake.

Nose

The nose reveals an elegant Ginjo-ka aroma, characteristic of the finest Junmai Daiginjo. Mineral notes evoking limestone and slate emerge, alongside delicate floral scents of white lily. Exotic fruits such as pineapple and banana unfold harmoniously, rounded out by herbal nuances of vine blossom and hay.

Palate

The attack stands out for its remarkable liveliness, with notes of freshly squeezed lemon and Williams pear. The profile is particularly fruit-forward, revealing melon and Golden Delicious apple, lifted by spicy touches of nutmeg and coriander. Floral notes of iris and lily add elegance. The texture is both long and silky, while leaving the palate dry and crisp. A touch of sweetness balances the whole. The finish is long and fresh, with slightly medicinal and balsamic notes of pine and cedar, along with earthy nuances. Retronasal perception reveals apricot and nectarine.

Food pairings and tasting moments

This sake pairs perfectly with creamy oysters, oven-baked line-caught sea bass, or strawberries with tarragon. It also matches beautifully with sushi and sashimi, as well as fugu sashimi and shellfish. Ideally serve between 10 and 12°C to fully appreciate its aromatic complexity.

Mixology

This exceptional sake is best enjoyed without embellishment, to appreciate all its finesse and complexity.

An outstanding Junmai Daiginjo from Yamaguchi Prefecture

Dassai: a revolution in the world of Japanese sake

Founded in 1647 in Yamaguchi Prefecture, Dassai underwent a revolution in 1984 when Hiroshi Sakurai, the current president, took over the family brewery Asahi Shuzo. Under his leadership and that of his son Kazuhiro, vice-president, sales were multiplied by twenty. This Japanese sake stands out for its groundbreaking approach: exclusive production of Junmai Daiginjo using yamada nishiki rice, extreme rice polishing removing up to 77% for Dassai 23, moving away from the traditional master brewer in favor of a scientific approach, and year-round production enabled by technology. Dassai has popularized sake internationally, blending tradition with bold modernity.

Dassai 23 Centrifuge: excellence in rice polishing and centrifugal separation

Dassai 23 Centrifuge stands out for its exceptional 23% polishing ratio, meaning that 77% of the volume of the yamada nishiki rice grains is removed to retain almost only starch. This raw material of remarkable purity allows the yeasts to produce a rich aromatic palette.

In 2000, the Asahi Shuzo brewery introduced the revolutionary process of centrifugal separation, a first in Japan. This method makes it possible to separate the sake from the mash without pressure, thus preserving the delicate aroma and roundness characteristic of Junmai Daiginjo.