Dassai

" Dassai " is the name of a range of famous sakes from the Asahi brewery (note, no relation to the beer of the same name). All are " junmai daiginjo " or pure rice sakes overflowing with fruity and floral notes. " Dassai " means " otter festival " because the Asahi brewery is located in Yamaguchi, a prefecture whose rivers are populated by countless otters. However, these sakes are remarkable primarily due to their production method.

Tradition has it that sake brewing takes place in winter under the responsibility of a master brewer called "toji." When Sakurai Hiroshi inherited the Asahi brewery from his father at the end of the last century, he abandoned this tradition to favor a more scientific and profitable brewing method. Out with the master brewer with random know-how, goodbye to mediocre sakes intended for a local clientele! Asahi would now produce cuvées with parameters carefully controlled by computer throughout the year.

This high-tech bias displeases the more conservative. Some observers also accuse the Asahi brewery of having started the (somewhat vain) race for the highest rice polishing ratio with its sake Dassai 23. Despite these grievances, it must be acknowledged that Dassai sakes are excellent: fruity, comfortable, refined, extremely elegant. We began our sake learning journey with them and still drink them with great pleasure. A sure bet, without a doubt.