| Brand | Dassai |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
If there ever was a role model for Junmai Daiginjo, this is it. Dassai “39” is a skillfully balanced sake that strikes a wonderful compromise between Dassai “23” and “45.” It borrows some of the best qualities from each and combines them into a sake with a more subtle aroma, higher acidity, and a creamy texture. The juicy melon note provides the bouquet that fades into a crisp aftertaste.
Dassai 39 is celebrated for its finesse and the harmony of its flavors. Yamada-Nishiki rice, polished down to 39% of the original grain size. Showing a luscious and juicy character with a nectar-like sweetness on the palate, followed by a long, bright finale. This is Junmai-Daiginjo. Rather than sake that will get someone drunk, or sake that will sell the most, Asahishuzo aims to create sake for tasting - to brew sake that is truly delicious and enjoyable for all. This winery makes some of the most popular and universally relatable sake in the world today.
Rice: Yamadanishiki | Polishing Ratio: 39%
The palate delivers a clean, crisp, and well-balanced profile. Expect flavors of fresh fruit, such as apple and melon, combined with a touch of rice sweetness.
The finish is typically clean and refreshing, with the sake's fruity and rice-based notes lingering on the palate. It leaves a lasting impression of purity and balance.
This sake complements a wide range of Japanese cuisine, including sushi, sashimi, tempura, and other seafood dishes. It also pairs wonderfully with light and delicate international cuisines, making it a versatile choice for enhancing a variety of dining experiences.
The best serving temperature is 10 to 12 °C (50 to 54 °F).
Through crises and difficulties, Asahi Shuzo has carefully innovated its unique way of brewing sake. After the rice is polished and brought into the sakagura, it loses a great deal of moisture due to the frictional heat of the polishing process, which takes up to 144 hours.
A suitable rice for fermentation would need to maintain its enzymatic power during the long 45-day fermentation period. So, it is necessary to make steamed rice that is hard on the outside and soft on the inside. Making koji is the most important task in sake crafting; keeping the yeast suitably supplied with glucose allows for optimal control of the sake fermentation speed.
All of their moromi (i.e., fermenting mash) are fermented at low temperatures for a long time, just as other producers would do for a special craft, for example, participating in a sake competition.
