Dassai 23 Hayata

Asahi Shuzo - Dassai

Dassai 23 Hayata

Dassai 23 Hayata

Asahi Shuzo - Dassai

Dassai Hayata represents a special edition within the Dassai brand. Like other Dassai sakes, it features a highly polished rice grain, resulting in a refined, smooth, and balanced flavor profile. Each sip offers a harmonious blend of fruit and floral notes, making it a favorite among sake enthusiasts.

Details

Category
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Junmai Daiginjo
ABV
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16%
Volume
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720ml
Style
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Full Body
SMV
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N/A
Acidity
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N/A
Rice Varietal
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Yamada-Nishiki
Polishing
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23%
Regular price $225.00

ABOUT THIS BOTTLE

Dassai 23 Hayata

This technique has been known among toji (master brewers) since the end of the Muromachi period (1336-1573) when it was known as nizake. It was then further refined and developed into a technique known as hi-ate, which has made sake one of the world's rarest preservative-free alcoholic beverages. Furthermore, at Asahi Shuzo we are not afraid of the high cost of heat pasteurization: after filling the bottles at a low temperature (below 5°C), we use a hot water shower method to heat pasteurize our sake and then immediately cool it down to minimize the damage caused by the heat to the sake. However, even with the most careful heat sterilization, it is still inevitable that the heat would alter the quality of the sake, but by adding micro-bubbled* carbon dioxide to the sake, it is now possible to achieve the same results in less than 15 seconds at 65°C.

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HOW TO ENJOY

PAIRING

This Dassai pairs well with sushi, sashimi, vegetable dishes, shellfish, lobster roll and seafood dishes.

SERVING

Best served chilled and in a white wine glass to bring out the aroma and taste.

ABOUT THE BREWERY

ASAHI SHUZO - DASSAI

Through crises and difficulties, Asahi Shuzo has carefully innovated their own unique way to brew sake. Over the past few years they adapted their work to produce sake year-round (instead of just during sake season), something all but unheard-of in the industry. By producing sake steadily, they have succeeded in minimizing variables, allowing them to focus on the minutiae of the craft. These details include labor-intensive hand-craft methods that have been proven over centuries to yield better sake, but also the most modern technology applied in the right measure, in the right places.