Dassai 23

Tasting notes and serving suggestions for Dassai 23

Tasting

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

Palate
Fine and complex, the palate opens with a vibrant attack reminiscent of freshly squeezed lemon and Williams pear. The fruit then unfolds with notes of melon and Golden Delicious apple, alongside spices such as nutmeg and coriander. The whole evolves toward floral tones of iris and lily. The finish is long and fresh, slightly medicinal with hints 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 moments
This exceptional sake pairs perfectly with creamy oysters, oven-baked line-caught sea bass, or strawberries with tarragon. Ideally serve it between 10 and 12 °C to fully appreciate its finesse and aromatic complexity.

Mixology
Given its outstanding character and great aromatic purity, we recommend enjoying Dassai 23 without any embellishment, to fully savor every subtle nuance.

An exceptional Japanese sake from the Yamaguchi region

Dassai: Japanese sake excellence by Asahi Shuzo

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

Dassai 23: purity taken to the extreme

Dassai 23 is one of the flagships of the Asahi Shuzo House. 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 grain. This demanding technique yields remarkable aromatic purity, characteristic of the finest-quality daiginjo.

Crafted exclusively from Yamada Nishiki rice, a noble variety considered the king of sake rice, Dassai 23 benefits from an approach that combines tradition and modernity. The brewery’s highly technological production makes it possible to achieve outstanding consistency and finesse, while preserving the essential hands-on methods required to craft great sake. This sake perfectly illustrates Dassai’s philosophy: pushing the boundaries of quality to create sakes of great aromatic purity, recognized among the most influential in Japan.