The only rice used for Dassai at Asahi Shuzo is the Yamada Nishiki rice. Currently, it is produced in 21 prefectures in Japan by farmers who share a common ideal with Dassai.
Moreover, as a sake producer which only makes Junmai Daiginjo, we can only use a premium grade of this sake rice (at least "third grade").
The rice used for "Dassai Beyond" is based on our own strict standards: we only use the best of the premium grade of Yamada Nishiki rice. For this reason, the rice is polishing at a ratio that is slightly different each time it is produced. Furthermore, the rice polishing ratio is different for each step (rice washing, steaming, koji making, brewing, bottling, etc.) depending on the rice itself.
We use the best cutting-edge technology available to us, as well as hand-craft techniques and experience to craft this sake. This is something we can say for every Dassai sake, but each fermenting tank react differently: therefore each tank has a distinctive taste. However, Dassai sake are made with only one criteria, whether it is delicious or not. Dassai sake are made in a way so that the differences between fermenting tanks are imperceptible. For example, just because a chef in a fine dining restaurant makes a dish with products that come from a different region than usual doesn't mean that its cuisine is of lesser quality.
Therefore, "Dassai Beyond" is prepared about four times a month, but depending on internal tastings, some tanks might not be put out into the world.
We want for you to enjoy an ever-changing taste, but of everlasting quality standards. Unparalleled smoothness and clean, complex flavors engulf the entire palate, followed by a stunning length of finish.
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