Dassai is one of those sake’s people chase and chase and the 50 is 50% milled, leaving you with 50% of the rice’s grain. It’s the outer part of sake rice 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 the elegant flavor profile that Dassai claims makes their sake distinctive.
