Asahi Shuzo Dassai '23' Centrifuge Junmai Dai Ginjo - 720ml
Dassai 23 Centrifuge (also known as 'Centrifugal Separation') is an ultra-premium Junmai Daiginjo from the Yamaguchi prefecture of Japan. It is produced by Asahi Shuzo, a brewery founded in 1948 and currently led by the fourth-generation President, Kazuhiro Sakurai. This expression is a technological marvel; while most sake is extracted by mechanical pressing, this version uses a high-speed centrifuge to separate the liquid from the rice solids without applying external pressure. This "gimmick-turned-masterpiece" was first introduced to the industry on a commercial basis by Dassai to capture the purest essence of the brew.
Description
This sake presents a refined transparency and a gorgeous, delicate sensory profile. It features an elegant and subtle aromatic bouquet with notes of grapes, strawberries, and fresh spring blossoms. On the palate, the centrifuge method results in a "quality without any unpleasantness," offering layers of honey, ripe stone fruits, and a silky, seamless texture. The body is remarkably pure and well-balanced, leading to a long, fine, and lingering finish. It is crafted from Yamada Nishiki rice polished down to 23% and is bottled at an alcohol by volume of 16%. It is best served chilled, ideally in a wine glass to fully appreciate its complex aromatics.
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Description
Dassai 23 Centrifuge (also known as 'Centrifugal Separation') is an ultra-premium Junmai Daiginjo from the Yamaguchi prefecture of Japan. It is produced by Asahi Shuzo, a brewery founded in 1948 and currently led by the fourth-generation President, Kazuhiro Sakurai. This expression is a technological marvel; while most sake is extracted by mechanical pressing, this version uses a high-speed centrifuge to separate the liquid from the rice solids without applying external pressure. This "gimmick-turned-masterpiece" was first introduced to the industry on a commercial basis by Dassai to capture the purest essence of the brew.
Description
This sake presents a refined transparency and a gorgeous, delicate sensory profile. It features an elegant and subtle aromatic bouquet with notes of grapes, strawberries, and fresh spring blossoms. On the palate, the centrifuge method results in a "quality without any unpleasantness," offering layers of honey, ripe stone fruits, and a silky, seamless texture. The body is remarkably pure and well-balanced, leading to a long, fine, and lingering finish. It is crafted from Yamada Nishiki rice polished down to 23% and is bottled at an alcohol by volume of 16%. It is best served chilled, ideally in a wine glass to fully appreciate its complex aromatics.
