Natural second fermentation in the bottle. Light Nigori style gives a thick and creamy mouthfeel with a lively ‘fizz’ on the tongue. Full bodied umami with a long, dry finish.

Must be refrigerated, best stored at – 5° C to +2° C

Food: Prawn Tempura, Baked Brie, Strawberry Cheesecake

Umami richness, this well balanced saké soars with a light sweetness and vibrant acidity.

Food: Fatty Tuna Sashimi, Prosciutto Ham, Mushroom Risotto

Nigori (‘cloudy’) version of the famous Dassai ’45’. Light and creamy with an elegantly mellow palate.

Food: Tandoori Chicken, Pad Thai, Strawberry Cheesecake

The perfect sweet spot between the “45” and “23”. A velvety plush basket of soft tree fruits balanced with smooth acidity.

Food: Ikura (Salmon Roe), Soft French Cheese, Chicken Parmesan

Dassai Flagship. Refined elegance, honey-like sweetness with butterfly effect finish.

Food: Raw Oysters, Truffle, Spot Prawns

Awards: Gold Medal – Kura Master, France 2016

Iconic, once in a lifetime experience. This masterpiece re-defines Ultra premium. Unparalleled smoothness with clean, complex flavours, followed by a stunning length of finish. “Beyond” words.

Food: Caviar, Dungeness Crab, Fugu (Blow Fish) Sashimi