About This Product :
The Rice: Symbolizing our desire to create only the finest Junmai Daiginjo, the Dassai Blue Type 23 is our Flagship sake. Using the highest quality Yamada Nishiki polished to a remarkable 23%, Dassai Blue’s Type 23 emphasizes the natural qualities of water of the Hudson Valley, creating a deeply satisfying sake that’s distinctly New York.
Translation of the name: 獺祭 Dassai = Otter Festival
Prefecture : Hyde Park, New York, USA,
Rice: 100% Yamadanishiki (From Arkansas)
Nihonshu-Do (SMV) : ?
Seimaibuai : 23%
Acidity: ?
Amino Acids: ?
ABV: 14%
The Sake: : Tasting Notes: Complex aromatic of anise, pear and marshmallow develop into bright lemon chiffon, honeysuckle and stone fruit with a touch of minerality. Best Served: Chilled, 41 degree F (5°C) or below
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.
