| Brand | Dassai |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 13% |
Product details
Celebrated for its rich depth and complexity, Dassai Blue exclusively uses Yamada Nishiki, known as the "King of sake rice," to create Junmai Daiginjo, the highest grade of sake in the world. The Type 50 showcases both the versatility of the rice and the exceptional craftsmanship that defines every expression of Dassai Blue.
With its new brewery in Hyde Park, Dassai Blue aims to share its sake with a wider audience, focusing on educating people about the craftsmanship behind its production. The goal is to create a sake that surpasses even the quality of its Japanese counterpart. Inspired by the proverb about the indigo plant, which produces a dye deeper than its original color, Dassai Blue seeks to embody the transformative power of art and craftsmanship, pushing the boundaries of sake-making to deliver a truly exceptional product from New York to the world.
Rice: Yamada Nishiki | Polishing Ratio: 50%
Dassai Blue 50 reveal a delightful progression from licorice and cantaloupe to vibrant flavors of pineapple candy, lemon curd, and vanilla, finishing with a subtle hint of brine.
Dassai Blue complements a diverse array of dishes, from caviar and potato chips to vegetables, meats, cheeses, and various fish preparations.
Best served chilled at a temperature of 41°F (5°C) or below.
Dassai Blue exclusively uses Yamada Nishiki, the highest quality sake rice, to produce junmai daiginjo, with the rice polished to more than 50%. This polishing process removes proteins and fats from the outer layers, ensuring a refined flavor, while the leftover rice powder is repurposed in food products, minimizing waste. The process begins with precise control over rice moisture, using the “limited water absorption method” to ensure consistency within 0.1% tolerance. Every 10 kg of rice is soaked for an exact time depending on environmental factors like air and water temperature, ensuring the rice is perfectly prepared for Koji making. The Koji, the key to fermentation, is created through traditional methods, relying on experienced brewers to monitor and fine-tune the process, as machines cannot fully replicate human intuition.
Fermentation at Dassai follows a long-term, low-temperature process, starting at 41℉, near the yeast's survival limit, in small 5000-liter tanks for precise control. For 35 days, human sensitivity and attention are critical in adjusting fermentation conditions, ensuring optimal flavor. Pressing is another crucial stage where tools must be carefully cleaned to avoid introducing off-flavors. Once pressed, the sake undergoes rapid bottling and is heated briefly to deactivate enzymes before being stored at 14℉ for three months to stabilize the quality. These meticulous steps, from rice washing to fermentation and storage, demonstrate Dassai's commitment to producing exceptional sake through a balance of traditional techniques and modern precision.
