• Brewery: Asahishuzo Co., LTD
• Alcohol: 16%
• Classification: Junmai Daiginjo
• Prefecture: Yamaguchi
• Rice Type: Yamada Nishiki (山田錦)
• Polishing Ratio / Seimaibuai: 23%
• Sake Meter Value: +4
• Acidity: 1.3
• Bottle Size: 720ml

Dassai 23 Junmai Daiginjo is produced by Dassai in Yamaguchi Prefecture using Yamada Nishiki rice polished to just 23% of its original size, making it one of the brewery’s most refined expressions.

Pear, white peach, melon and lychee are joined by white flowers and a subtle honey-like note. The palate is silky and precise, with pure fruit, gentle rice sweetness, fine acidity and a long, exceptionally clean finish.

The extreme polishing is important, but Dassai 23 should not be understood only through the number. Removing 77% of the grain allows the brewery to work with the highly refined starchy center of Yamada Nishiki, but the quality ultimately comes from how the fermentation brings aroma, texture and acidity together.

For me, Dassai 23 is one of the clearest examples of the modern aromatic Junmai Daiginjo style. It is polished and expressive without becoming heavy, and its precision makes it equally enjoyable on its own or alongside carefully prepared food.

Serve: Chilled, approximately 45–50°F.

Pair with: Sashimi, oysters, scallops, lobster, caviar, grilled white fish, lightly seasoned poultry, or delicate Japanese dishes.