Why is Dassai So Famous and How is it Made?

Daiginjo sake or "Dassai" is the best quality of sake and is the highest grade of the famous Suntory line. Daiginjo rice is grown in high elevation regions (up to 1,500 meters) and has a long history of crafting sake with a rich taste. The uniqueness of this type of rice, combined with the four styles or "haze" levels that it can be brewed into, makes this rice one of the most popular rice types in Japan. The highest level of Daiginjo (Imo-shibori) is known for its rich taste and fragrance. A feature only Daiginjo sake can offer.

Daiginjo sake is a special process called "Seika": the rice is cooked at temperatures above 80 degrees Celsius to allow water to evaporate and sugars to ferment into the alcoholic beverage. This process takes place over 6 days, during which time the sake only has alcohol that has been converted by yeast. The smell and taste are said to be like smelling chamber music.

What Makes Dassai So Famous?

Sake is well known for being brewed in many different ways, but the Dassai sake process differs from the others. Dassai uses a method called "Koshu-kami" to produce sake that has a higher acidity and smoother taste. The method involves mixing rice mash with hot water before adding it to the fermenting tanks, thus lowering its temperature. As a result, the sake produced using this method has a dry aroma, a characteristic usually not found in normal sake.

It is best served chilled, but you can also enjoy it at room temperature. Yet, some claim that the sake tastes better when slightly warmed up. It is because a small amount of hot water mixed with the sake is often mixed to bring out its full taste.

How to Enjoy Dassai Sake?

Daiginjo rice sake is best served chilled and at room temperature. It pairs well with many typical Japanese meals, such as grilled fish and egg dishes, but you can enjoy it on its own or as part of a meal. The taste of Dassai usually depends on the day it is brewed, but some people claim that it tastes better in cooler weather.

It is easy to drink and goes well with a wide range of Japanese food, especially aged fish. It is also good for people who are not big fans of alcohol as the taste is very smooth and has been likened to the smell of a chamber concert.

Dassai is served at many Japanese restaurants overseas and can be found at special sake and wine bars in Japan. The Daiginjo style of sake is said to have a milder taste than other types, and it is a good way for beginners to enjoy the rich taste of Dassai. Be sure to try Dassai if you ever get the chance: its delicate aroma, smooth taste, and refreshing feel are unique, guaranteeing that you will never forget the experience.

Conclusion:

Dassai is a high-quality sake made only in Japan. Even though this great sake is not in the top three most expensive types of sake (like Mizunori or Koshu-shu). It is popular among all kinds of sake, ranging from new breweries to old-aged. Even those that are not brewed like Dassai to those that are similar or between.

It is considered the highest quality sake, and people always want more of it.