Born in a challenging time for the sake industry.
Over the past few years we have adapted our methods and our brewery to be able to brew year round, something all but unheard of in the sake industry. This permits us to brew our sake in a steady, even flow and rhythm that minimizes variables, allowing us to focus on the details even more.
Details that include labor-intensive hand crafted methods that have been proven over centuries to yield better sake. Details that include the most modern technology applied in the right measure, in the right places. Details that include using only the finest of materials like rice and ideal yeast.
In pursuit of quality.
In short, DASSAI sake is all about quality, and not quantity, both in how we brew it, as well as in how we hope you enjoy it.
We start with top quality rice, easily the best rice for sake brewing, Yamada Nishiki. We then mill away the outer portion, grinding away the outer half or more of each grain before brewing. Why this extravagance? Because this takes advantage of just what is so special about Yamada Nishiki.
The outer part of proper sake rice is where all the fat and protein resides, with the precious fermentable starches resting safely in the center of the grain. Milling away more and more of the outer part of the grains removes the fat and protein, leaving only the starch behind, leading to the elegant flavor profile that is DASSAI sake. Extravagant? Perhaps. Worth it? In light of our pursuit of the best sake we can brew, absolutely. This specially prepared rice is then brewed by our young, enthusiastic brewers using clear, clean local water in the isolated, pristine environment of the mountains of Yamaguchi Prefecture, on the southern tip of Honshu, the largest of Japan’s four main islands. The result is sake with an identity; delicate, refined and graceful.
At Asahi Shuzo, we brew only premium Junmai Daiginjo sake. There are but a few breweries in all of Japan that focus all effort on making only top grade sake. Our commitment to this defines every aspect of our brewery’s existence.