Dassai 50 Junmai Daiginjo Tasting Note
Dassai 50 Junmai Daiginjo Tasting Note
Dassai 50 is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.
A centrifuge machine used for separating completed sake from the lees. Asahi Shuzo was the first company in Japan to use such a machine.
The falvor of Dassai 50 Junmai Daiginjo is a mixture of sweetness and fruit extracts. It is like a clear with a very light aroma that can surely make you feel relax. The aroma of the Dassai 50 Junmai Daiginjo is a mixture of fruity sense, light alcohol, pineapple and rice.
| Category | Junmai Ginjo |
| Rice Polishing Ratio | 23% |
| S.M.V. | +4 |
| Acidity | 1.3 |
| Amino Acid Level | 0.8 |
| Rice | Yamadanishiki |
| Water | Soft water |
| Alcohol content | 15~16% |
| Brewery | Asahi Shuzo http://asahishuzo.ne.jp/ |
| Region | Yamaguchi |
| Toji | Mr. Hidetaka Nishida |
| Sweet | Semi-Sweet | Semi-Dry | Dry | Extra Dry |
| Fragrant | Light | Aged | Rich |
Best way to enjoy this sake
| Cold | Room Temp. | Body Temp. | Warm |
 |
|
Best matching food
| Lighter Fare | Richer Fare | After Meal |
|
|
White fish sashimi, Fish cake