• Saké dassai 39 junmai daiginjo - 720ml - 16° - Asahi shuzo - iRASSHAi
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Saké Dassai 39 Junmai Daiginjo 16% - 720ml

Marque : Dassai

1011219

50.00 €
50.00 €
69.44 € l
On sale Exhausted
Taxes included. Shipping costs calculated at the payment stage.

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Fruit of the know-how of the Asahi Shuzo brewery, the Dassai 39 represents excellence in the category of high-end sakes. It is a Junmai Daiginjo, with polished rice more than 50% and without adding alcohol. Its name reflects its distinctive character, with a refined polishing until reaching 39% of the grain of rice, almost leaving only its heart, the most noble part. 

On the nose, the fruity aromas of pear, apple and strawberry give way to rice and honey. This sake is soft, round and soft, with an acidity very close to that of wine and a long finish, while being shiny and lively - the perfect balance for a saké!

It is distinguished by the subtlety of its aromas, which marry harmoniously with a variety of dishes, including crustaceans, fish in sauce, as well as grilled or steamed vegetables.

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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