At Asahi Shuzo, they brew only premium junmai ginjo and junmai daiginjo sake. There are but a few breweries in all of Japan that focus all effort on making only top grade sake. Dassai sake is created using a careful combination of tradition and cutting edge technology. In short, Dassai sake is all about quality, and not quantity.
They start with top quality rice, easily one the best rice for sake brewing is Yamada Nishiki. Milling away the outer portion, grinding it away the outer half or more of each grain before brewing.
Why this important, because this takes advantage of just what is 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.
This specially prepared rice is then brewed by 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 the sake with an identity; delicate, refined and graceful.
At Asahi Shuzo, they brew only premium junmai ginjo and junmai daiginjo sake. There are but a few breweries left in all of Japan that focus all effort on making only top grade sake.