It is made by distilling the freshly squeezed saké lees of Dassai and extracting the alcohol content as is. It has captured the exquisite fragrance of Dassai and encapsulated it within the shochu. The high alcohol content of 39% is intentional, as it allows the beautiful aroma to be extracted to its fullest extent, resulting in the best possible state of the fragrance.

Food: Bonito Sashimi, Pan Fried Dumpling, Chocolate

Asahi Shuzo first introduced the centrifuge machine into Japan’s saké industry on a commercial basis in 2000. It represents Dassai’s unending pursuit for better saké. Saké extracted by centrifuge without pressure has a refined transparency and delicacy at the same time.

Food: Hamachi Sushi, Thinly Sliced Flounder Sashimi, Fresh Tomato

Dassai crafted using “Togai” ungraded Yamada Nishiki with 8% rice polishing ratio. Absence of “Shinpaku” makes polishing to the limit possible. Even skilled farmers will reap 10% of “Togai” rice which increases their economic burden. This saké is made to face this issue. Contrary to common opinion associated with transparent saké brought forth by high polishing ratio, it has a powerful and unique charm.

Food: Grilled Prawn, Oven Roasted Grouper, Black Truffle Risotto

By applying the latest patented technology for pasteurization on Dassai 23, we aim to reduce heat damage, an issue faced by common saké brewing, thus maintaining the crisp taste of freshly pressed saké.

Food: Fresh Raw Oyster, Vegetable Tempura, Caviar