About This Product :
The Rice: Dassai Blue 50 DRY is made by extending the fermentation period of the regular Dassai Blue 50. By doing this, more sugars are consumed and a drier sake is revealed.
Translation of the name: 獺祭 Dassai = Otter Festival
There are several stories surrounding the lore of this name, but our favorite is related to the way that otters hunt for their food. They don’t catch a fish and eat it right away. An otter will catch many fish and lay them out on the riverbank in a fan to examine them altogether, and then eat the best one first. Laying the fish out makes the otter look like he’s selling something- so they call this an otter festival. Asahi Shuzo chose the name Dassai because this is how they make sake. They lay out all the options, and they choose the best one every time.
But why is it called Dassai BLUE? Fun Fact! Dassai BLUE, the American brewery’s name, uses Blue because of a Japanese Kotowaza (proverb): 青は藍より出でて藍より青し、loosely translated is, “The blue made from Indigo is more blue than Indigo.” If you are a dyer, you have some knowledge of indigo- it is a green plant and a green dye, but after the dyed fabric is exposed to oxygen, it becomes dark blue. In the simplest transliteration it would be, “The student surpasses the master.” They hope that the American Dassai Sake Brewery to surpass the Japanese one.
Prefecture : Hyde Park, New York, USA,
Rice: 100% Yamadanishiki (From Japan)
Nihonshu-Do (SMV) : ?
Seimaibuai : 50%
Acidity: ?
Amino Acids: ?
ABV: 14%
Best Served: Chilled, 41 degree F (5°C) or below.
The Sake:
…notes coming soon!
The Format:
375ml, and 720ml
The Brewery:
Made in Hyde Park, New York, brewery established in 2023. Dassai translates to “Otter Festival.” This image evokes happiness and celebration, two things that Dassai is all about. There is a Dassai Japan, and Dassai New York. The story of Dassai is one rich in history, culture and unparalleled quality. The original brewery was founded in the 1700s and is still in the same location in the mountains of Iwakuni in Yamaguchi, in Southern Japan. The Sakurai family took over in the late 1800s during the Mei era and started the sake brewing business as Sakurai Sake Brewery. After the Second World War, in 1948, they established Asahi Shuzo with Hiroshi Sakurai becoming the family’s third-generation CEO in 1984. He launched the brand Dassai shortly thereafter, growing it to the number one premium sake brand in Japan in terms of both sales and production volume, for Ginjo and Daiginjo levels.
Through determination and perseverance, the Sakurai family has successfully transformed Dassai into a beloved and globally acclaimed sake, winning the hearts of people worldwide. Over the past thirty years, Dassai has experienced exponential growth in Japan, the U.S.and globally. Hiroshi and Kazuhiro Sakurai, the father and son, 3rd and 4th generation Chairman and President, have tirelessly refined Dassai and expanded its markets. Opening the New York brewery is their latest bold step into the global sake market.
