Dassai “23” Centrifugal‑Extraction Junmai Daiginjo (720ml)

Region/ Company: Asahi Shuzo, Yamaguchi Prefecture, Japan

Ingredients: Yamada Nishiki

Grade/ Rice Polishing Rate: Junmai Daiginjo, 23%

Nihonshudo: N/A

Alcohol: 16%

Tasting: Produced using centrifugal separation, a technique that extracts sake from the mash without applying pressure. Unlike standard pressing, this method avoids harshness and preserves exceptional purity. The result combines the crisp, aromatic clarity of pressed sake with an added layer of finesse, depth, and complexity. Expect a captivating fragrance, a clean honey like sweetness, and a refreshing, lingering finish.

Pairing: Excellent with all seafood dishes, especially fresh oysters and sashimi.

Award:
Gold Award (2018–2019) – Kura Master, France
Gold Award – International Wine Challenge (IWC)