Dassai Sake Guide: Discover the Differences Between 23, 39 & 45

SakeDassai Sake Guide: Discover the Differences Between 23, 39 & 45

By Guilherme “William” Macedo, Master Sake Sommelier and Sake Educator

When introducing someone to premium Japanese sake, Dassai is often one of the first breweries that comes into the conversation. Its reputation, distinctive approach to rice polishing, and internationally recognized Junmai Daiginjo expressions have helped introduce many people to the diversity of Japanese sake.

At 305 Wines in Miami, Dassai has long been an important part of our Japanese sake selection.

As a Master Sake Sommelier and Sake Educator, I enjoy comparing the different Dassai expressions because they provide an excellent opportunity to discuss rice polishing, brewing precision, aromatic complexity, and personal preference.

But one question comes up regularly: What is the difference between Dassai 23, Dassai 39, and Dassai 45?

The answer goes beyond the numbers on the label.

Discovering Dassai: A Brewery from Yamaguchi, Japan

Dassai is produced by Asahi Shuzo in Yamaguchi Prefecture, in western Japan.

The brewery has become internationally recognized for its focus on Junmai Daiginjo, a premium sake classification requiring rice polished to 50% or less of its original weight, without the addition of brewer's alcohol.

Dassai uses Yamadanishiki, one of Japan's most respected varieties of sake-brewing rice.

The brewery's approach combines precise control of the brewing process with an emphasis on aromatic expression, texture, and balance.

What I find interesting about Dassai is that its different releases allow us to explore how technical decisions influence the final sake, while still recognizing a distinctive house style.

Understanding Dassai's Rice Polishing Ratios

The numbers 23, 39, and 45 refer to the percentage of the original rice grain remaining after polishing.

For example:

• Dassai 45: 45% of the original rice grain remains.

• Dassai 39: 39% of the original grain remains.

• Dassai 23: Just 23% of the original grain remains.

Rice polishing removes portions of the grain that contain proteins, lipids, and other compounds influencing fermentation and flavor.

However, there is an important misconception I always address in sake education.

A lower rice polishing ratio does not automatically mean a better sake.

Greater polishing can help a brewer achieve a particular style, but balance, fermentation techniques, ingredients, and the intended character of the final sake are equally important.

I encourage customers to approach the three Dassai expressions as different tasting experiences rather than simply ranking them by polishing percentage.

Dassai 45 Junmai Daiginjo: An Excellent Introduction

Dassai 45 is often my starting recommendation for someone interested in discovering the brewery.

Made with Yamadanishiki rice polished to 45%, it offers an approachable expression of Dassai's aromatic style.

Depending on the release and serving temperature, you may encounter notes reminiscent of pear, melon, white peach, and delicate flowers.

The palate is generally smooth and balanced, with gentle fruit characteristics and a clean finish.

I particularly enjoy Dassai 45 with sushi, sashimi, grilled white fish, and lightly seasoned seafood.

It is also an excellent bottle for someone who appreciates aromatic white wines and wants to explore premium Japanese sake.

My serving suggestion: Begin around 10°C (50°F) in a small white wine glass and allow the sake to warm slightly.

Dassai 39 Junmai Daiginjo: Exploring Elegance and Texture

Dassai 39 is produced with Yamadanishiki rice polished to 39% of its original weight.

It offers another interpretation of the brewery's approach to aromatic Junmai Daiginjo.

I look for the relationship between its fruit aromas, texture, and balance. Depending on the particular bottle, notes of pear, peach, melon, and flowers may be accompanied by subtle rice characteristics.

Compared side by side with Dassai 45, the differences can be revealing, particularly in the way the aromas develop and the sake feels on the palate.

I enjoy pairing Dassai 39 with scallops, oysters, delicate fish preparations, and lightly seasoned poultry.

For customers already familiar with Dassai 45, this is a natural next step in exploring the brewery.

My serving suggestion: Start lightly chilled, around 10–12°C (50–54°F).

Dassai 23 Junmai Daiginjo: Precision and Craftsmanship

Dassai 23 is one of the brewery's most recognized premium expressions.

Its Yamadanishiki rice is polished until only 23% of the original grain remains, requiring considerable care and precision throughout production.

Dassai describes its character through delicate floral aromas, an elegant palate, and a lingering finish.

What makes this sake particularly interesting is the relationship between aromatic delicacy and texture.

Rather than focusing exclusively on the extreme polishing ratio, I encourage customers to consider the overall balance and the experience it offers.

Dassai 23 is a thoughtful option for special occasions, gifts, and comparative tastings.

It can be particularly enjoyable with delicate seafood, sashimi, and dishes that allow its subtle aromatic character to remain noticeable.

My serving suggestion: Begin around 8–12°C (46–54°F) and give the sake time to develop in the glass.

What About Dassai Beyond and Nigori?

Beyond the familiar 23, 39, and 45 expressions, Dassai has explored other approaches to Junmai Daiginjo.

Dassai Beyond represents an especially ambitious expression within the brewery's premium range, intended to demonstrate the possibilities of its craftsmanship.

For experienced sake enthusiasts, it can provide an interesting opportunity to explore the brewery beyond its principal releases.

Dassai Nigori 45 offers a very different experience.

Nigori sake retains some rice particles through coarse filtration, creating a cloudy appearance and a distinctive texture.

Its fuller mouthfeel can be particularly enjoyable for customers interested in exploring different sake styles.

As with other Nigori, the perception of sweetness and richness depends on the specific expression rather than the category alone.

Which Dassai Should You Buy?

When a customer asks me whether to buy Dassai 23, 39, or 45, I usually begin by asking about the occasion and their experience with sake.

For someone discovering Dassai for the first time, I often recommend beginning with Dassai 45.

For someone familiar with the brewery and interested in comparing expressions, Dassai 39 can be an excellent choice.

For a special celebration or a customer particularly interested in highly polished Junmai Daiginjo, Dassai 23 is certainly worth exploring.

And for someone who enjoys learning through tasting, comparing all three side by side is one of the most interesting ways to understand their differences.

The most expensive bottle is not necessarily everyone's favorite. Personal taste should always guide the decision.

Discover Dassai Sake at 305 Wines in Miami

At 305 Wines, our Japanese sake collection is personally selected to showcase the diversity of breweries, rice varieties, styles, and prefectures throughout Japan.

Dassai is an important part of that selection, but it is also a starting point for discovering the wider world of Japanese sake.

If you already enjoy Dassai, we can introduce you to other Junmai Daiginjo expressions and producers with different brewing philosophies.

Whether you are shopping for your first Dassai bottle, comparing 23, 39, and 45, or looking for a premium sake gift, we are happy to help you choose.

Explore our Japanese sake selection at 305 Wines or visit us at 8233 S Dixie Highway, Miami, FL 33143, near South Miami and Pinecrest.

For me, the pleasure of Japanese sake lies not in finding one universally superior bottle, but in discovering how different producers and brewing decisions create different experiences.

Kanpai!

Guilherme “William” Macedo
Master Sake Sommelier | Sake Educator
Co-Founder, 305 Wines & Florida Wine Academy