• Saké dassai 23 junmai daiginjo - 720ml - 16° - Asahi shuzo - iRASSHAi
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Saké Dassai 23 Junmai Daiginjo - Dassai - 720ml

Marque : Dassai

1011220

88.00 €
88.00 €
122.22 € l
On sale Exhausted
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This premium sake displays a percentage of grain remaining 23% so that there is almost only the noblest part of the grain and the richest in starch: the heart. Hence his name: Dassai 23, which comes from a great ambition, that of becoming the "more polite Japan" sake. This objective is indeed very complex, because it is necessary to make an intensive polishing of the rice grains for 7 days and 7 nights to reach the remarkable residual rate of 23%. To create the perfect Junmai-Daiginjo sake, Yamada-Nishiki rice was chosen. 

The result is of a richness of fruity aromas of apple and pear and great finesse. Dassai 23 offers delicate floral aromas, a palace reminiscent of honey and an elegant and persistent final. It therefore goes very well with hard pasta cheeses, raw or cooked foods such as red meats, or even fruity or chocolate desserts.

Dassai products must be kept in the refrigerator in order to preserve their aromatic subtlety and organoleptic quality. 

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Meal accompaniment

Rice (Japan), rice climb kôji

Keep cool. After opening, consuming during the week.

Serve fresh and in a wine glass

"Dassai" literally means "Festival de la otre". This term was used a long time ago in the prefecture of Yamaguchi because many otters were frightened in the neighboring rivers. The otters spread the fish they had caught on the shore, almost as if they showed them - as we do during a festival. A famous haiku poet, Masaoka Shiki, took "Dassai" as a feather name because he often scattered his reading equipment in his room like the otters scatter the fish. More importantly, Masaoka revolutionized Japanese literature during the Meiji era. And because Dassai also wants to transmit this notion, within the framework of the philosophy of the elaboration of sake. According to Dassai, "to make sake is to have dreams: to open a new era of the sake". This means that they will never be obsessed with traditional traditions or techniques. On the contrary, they want to revolutionize the manufacture of sake and produce a sake like no one has ever tasted it.

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