Dassai Junmai Daiginjo Migaki Niwari Sanbu Enshin Bunri
獺祭 純米大吟醸 磨き二割三分 遠心分離Dassai — Asahi Shuzo, Yamaguchi
Pressed by centrifuge without added pressure, its clarity reveals a clean sweetness and a delicate character.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 23%
- Yeast
- Not disclosed
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 23% polished junmai daiginjo whose text stresses refined elegance and a clear, clean sweetness from centrifuge pressing. This points to high aromatic character, a light-to-medium body and moderate sweetness, placing it in the kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
In 2000, Asahi Shuzo became the first in Japan to introduce a centrifugal separator for commercial sake production. For Dassai, which pursues ever better sake, the machine has played an important role as a technical challenge. Sake pressed by centrifuge has “no unpleasant elements in its character” and offers refined aromatics and delicacy. However, when the moromi (fermentation mash) of Migaki Niwari Sanbu (rice polished to 23%) was pressed by centrifuge alone, its clarity made it taste overly clean. To give the sake more range, the brewery had blended in sake pressed with a Yabuta (a traditional press). With advances in the brewing skills of the kurabito (brewery workers) in recent years, precise control of fermentation has made it possible to achieve a range of flavors that coexists with clarity. As a symbol of this technical progress, Dassai has decided to move forward with a version of “Dassai Junmai Daiginjo Migaki Niwari Sanbu Enshin Bunri” made entirely from Migaki Niwari Sanbu pressed by centrifuge.
Other sake from this brand 19
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- Shinsei Dassai Junmai Daiginjo 45新生獺祭 純米大吟醸45
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- Dassai Junmai Daiginjo Migaki Niwari Sanbu Gantan Todoke獺祭 純米大吟醸 磨き二割三分 元旦届け
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