Dassai 23

Characteristics and tasting advice for Dassai 23

Tasting

Nose
Highly refined, the nose is marked by pronounced minerality. Aromas of ripe grape mingle with exotic fruits such as pineapple and banana. Herbaceous notes of vine blossom and hay complete this crystalline, youthful profile.

Palate
Fine and complex, the palate opens with a lively attack reminiscent of freshly squeezed lemon and Williams pear. The fruitiness then unfolds with notes of melon and Golden apple, accompanied by spices like nutmeg and coriander. The whole evolves toward floral tones of iris and lily. The finish is long and fresh, slightly medicinal with touches of balm. Balsamic notes of pine and cedar blend with earthy nuances of moss and mushrooms. On the retronasal, apricot and nectarine emerge.

Pairings and tasting occasions
This exceptional sake pairs perfectly with creamy oysters, oven-roasted line-caught sea bass, or strawberries with tarragon. Serve ideally between 50 and 54 °F to appreciate its full finesse and aromatic complexity.

Mixology
Given its exceptional character and great aromatic purity, we recommend enjoying Dassai 23 neat, to fully savor all its subtleties.

An exceptional Japanese sake from the Yamaguchi region

Dassai: the excellence of Japanese sake by Asahi Shuzo

Dassai, a prestigious Japanese sake produced by the Asahi Shuzo brewery in Yamaguchi Prefecture, embodies a remarkable resurgence. Founded in 1948, the company faced challenges in the 1980s before Sakurai Hiroshi radically transformed it. The House stands out for its exclusive specialization in junmai daiginjo, the highest grade of sake. Dassai revolutionizes traditional production by brewing year-round with a substantial workforce, combining intensive manual processes and technological innovations. The brewery uses exclusively top-quality Yamada Nishiki rice, thereby supporting Japanese agriculture.

Dassai 23: purity pushed to the extreme

Dassai 23 is one of the flagships of Asahi Shuzo. Its name refers to the rice’s exceptional polishing ratio: only 23% of the grain is retained after meticulous polishing that removes 77% of each kernel. This demanding technique yields remarkable aromatic purity, characteristic of the highest-quality daiginjo.

Crafted exclusively from Yamada Nishiki rice, a noble variety considered the king of sake rice, Dassai 23 benefits from an approach that blends tradition and modernity. The brewery’s highly technological production enables exceptional consistency and finesse, while preserving the manual methods essential to crafting great sakes. This spirit perfectly illustrates Dassai’s philosophy: pushing the boundaries of quality to create sakes of great aromatic purity, recognized among the most influential in Japan.