| Brand | Dassai |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 39% / Rice Polishing： 23% |
Product details
A name synonymous with premium sake, this is Dassai’s venture into the world of Shochu. This unique spirit is made by distilling fresh Daiginjo sake lees - a much rarer base ingredient than the common sweet potato or barley normally found. The result is a sweet and aromatic sip, familiar to Dassai drinkers, without the umami and acidity of it’s sake cousin. Try on the rocks, with soda, or in Japanese negroni.
Dassai Shochu is distilled from the dregs of Junmai Daiginjo. Japanese Shochu is usually expressed as "Shochu".酎 (pronounced the same as "zhou") is an ancient Chinese character. "Shuowen" records: "酎, triple alcohol wine" refers to "heavy brewing" that is brewed repeatedly. Later, this word was cited by Japan to refer specifically to local shochu.
Dassai Shochu is a distilled liquor made by distilling sake dregs and blending it with Junmai Daigin brew and water. This type of shochu is called "Kudori shochu". As we all know, Dassai only brews top-grade sake at the Junmai Daiginjo level, so the lees used to distill this sake is the best in Japan.
Liquor meal is the remaining rice after the sake is pressed in the tank. The sake shochu is made by reusing this substance. The alcohol and flavor contained in the sake lees are distilled and distilled, and then mixed with sake puree and underground spring water. Therefore, it concentrates the flavor of Dassai Junmai Daiginjo and is a sublimation of Dassai sake.
