Dassan (acid removal)

Dassan (脱酸) refers to the process of removing acids from sake during brewing. It aims in particular to reduce lactic acid, and it affects the flavor and aroma of the finished sake. Dassan is carried out to keep down the acids produced during fermentation, and it is generally used as a means of improving the quality of the sake. Dassan and josan (除酸, acid removal) can have similar meanings, but they differ somewhat in their specific methods and purposes, so it is important to use each term according to context.