Shinsei Dassai Junmai Daiginjo Migaki Niwari Sanbu
新生獺祭 純米大吟醸 磨き二割三分Dassai — Asahi Shuzo, Yamaguchi
Shinsei Dassai, a Junmai Daiginjo crafted with a focus on the Dassai Exosome
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 23%
- Yeast
- Not disclosed
- Alcohol
- 15–16%
- Sake meter value
- +4
- Acidity
- 1.1
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 23% polished junmai daiginjo made with Yamada Nishiki and sold as nama suggests a fragrant, fresh profile. SMV +4 with low acidity (1.1) points to a gentle, softly rounded dryness, placing it in the aromatic and light kun category.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Since ancient times, sake has been called the best of a hundred medicines. The complex fermentation process of sake produces many substances that are beneficial to people. Unfortunately, however, some of these valuable substances are lost during fermentation and do not remain in the finished product. The 'Dassai Exosome,' discovered during Dassai's fermentation process, is one such substance. Shinsei Dassai was created with a focus on the 'Dassai Exosome,' a substance formed during Dassai's fermentation process. In conventional sake brewing, the 'Dassai Exosome' is lost. This sake is made by extracting the 'Dassai Exosome' and adding it back in. It is a product in which Dassai has pursued qualities beyond flavor alone.
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