Dassai Hayata Junmai Daiginjo Migaki Niwari Sanbu
獺祭 早田 純米大吟醸 磨き二割三分Dassai — Asahi Shuzo, Yamaguchi
Made to keep the fresh flavor of freshly pressed sake.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 23%
- Yeast
- Not disclosed
- Alcohol
- 16–17%
- Sake meter value
- +5
- Acidity
- 1.5
Flavor profile Kun-shu
Kun-shu — aromatic and light
At 23% polishing, this junmai daiginjo should show a fragrant aroma, while SMV +5 and acidity 1.5 point to a dry, light palate. The nama freshness and genshu strength add a modest amount of body without making it heavy.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Low-temperature pasteurization of sake deactivates enzymes and yeast, which enhances the sake's shelf life. This technique was known among toji (master brewers) from the late Muromachi period as 'nishu' (煮酒, boiled sake). By further refining this technique and developing what is called hiate (火当て, heat application), sake became an alcoholic beverage that, unusually among the world's drinks, uses no preservatives at all. In addition, Asahi Shuzo accepts higher costs to bottle the sake at 5°C or below. After the sake is heat-sterilized with a hot-water shower, it is chilled rapidly, minimizing as much as possible the damage caused by heat application. However, no matter how carefully heat sterilization is performed, changes in the sake's quality caused by applying heat were unavoidable. By adding carbon dioxide converted into microbubbles (*1) to the sake, it became possible to achieve equivalent results in a short time, at 65°C for 15 seconds or less. *1 Patent 2013-008455 (applicants: Nihon Medical University / Asahi Shuzo Co., Ltd.) This method was developed through joint research between Asahi Shuzo and the late Professor Yasuyoshi Hayata of Meiji University. After Professor Hayata passed away from an unexpected illness, the research was entrusted to his former student, Assistant Professor Fumiyuki Kobayashi of the Nihon Medical University group, and continued. The method was commercialized in 2016. We extend our heartfelt respect and gratitude for Professor Hayata's achievements. The name of this sake, 'Dassai Hayata Junmai Daiginjo Migaki Niwari Sanbu,' was chosen to honor Professor Hayata's achievements. Dedicated to the late Professor Yasuyoshi Hayata. Dassai, Brewery Owner: Hiroshi Sakurai
Seasonal release, available March through November.
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