Dassai 23 Hayata Junmai Daiginjo

Using the sake rice "Yamada Nishiki," polished to the extreme limit of 23%, we have taken on the challenge of creating the ultimate Junmai Daiginjo sake. It possesses a splendid and intoxicating aroma, with a graceful honey-like sweetness upon the first sip. The taste leaves a distinct and lingering aftertaste.

"Hiire" is a unique Japanese sake brewing technique where the sake is immersed in hot water at high temperatures, deactivating enzymes and yeast to ensure the quality remains unaffected even during extended storage. During this process, the "Dassai" company exercises utmost caution, ensuring the sake is exposed to hot water for only 20-30 minutes. However, changes in the sake's quality are inevitable post-"hiire." Yet, by introducing a slight carbonation and quickly infusing it into the sake before the "hiire" process, the required time has been significantly reduced. This is a novel technique jointly developed by the "Dassai" company and the late Professor Hayata from Meiji University and Professor Kobayashi from the University of Veterinary Medicine.

The "hiire" process now takes a mere 15 seconds. The outcome is a final sake that nearly resembles unpasteurized sake in terms of its quality, yet remains virtually unchanged even during prolonged storage.

Product Name: Dassai Hayata Nigori Junmai Daiginjo

Grade: Junmai Daiginjo

Polishing Ratio: 23%

Rice Type: Yamada Nishiki

Alcohol: 16% Vol

Volume: 720ml

Brewery Prefecture: Yamaguchi Prefecture, Asahi Shuzo Co., Ltd.