Dassai Raw Sake 39 Hanzao Early Slot Junmai Daiginjo
Minus the burning process, retain more fruity aroma, because the yeast continues to be active, it creates a feeling similar to sparkling wine, and the lactic acid is stronger, it will be much easier to use than the general 39.
Brewery - Asahi Brewery Raw Material: Yamada Nishiki
Rice Degree: 39 Alcohol Degree: 16% Capacity: 720ml
Storage method: To be cold (cold) Year of production: 2022 Winter limited product, please note that raw sake must be stored in the refrigerator for a long time
"Dassai" has become the most popular sake brand in Japan in the past two decades. Not only is it cost-effective, but it has been selected by the President of the United States more times.
Minus the burning process, retain more fruity aroma, because the yeast continues to be active, it creates a feeling similar to sparkling wine, and the lactic acid is stronger, it will be much easier to use than the general 39.
The product name "Kanzao Zao" comes from an ancient term for sake brewing in Japan. Today, air-conditioning is well-equipped, and sake can be brewed even in hot summer; but in the old days when there was no air-conditioning, sake was slowly fermented in cool underground storage rooms in cold seasons.
In order not to forget the spirit of sake brewing since ancient times, Dassai brewed this retro product.
It is only brewed and bottled in the cold season, so it is a seasonal limited edition that is only sold from October to March every year. It has the unique lively and fresh personality of raw wine and the flavor of ripe fruit. The finish has a strong taste of rice and honey. Let people enjoy the most special slightly drunk taste; among them, raw sake means that it is not burned, which can make Japanese sake show a fresher flavor and rich fruit aroma.
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The origin of the place name "Dayue" where the winery is located is that "there was an old river otter in the upstream village, who turned into a child and chased over to the village." So it is called Dayue (source: Underground Shangshen). From this, the place was named "Dax Festival".
What we are looking for is not the wine that was born under the theory of mass sales, as long as people get drunk or sell well, but the wine that tastes good and brings joy. Under such a goal, Asahi Shucai has produced an average polishing degree of 41% for white rice, and the sake brewed are all Junmai Daiginjo Breweries with a polishing rate of more than 50%. It's all because we want to be a winery that continues to provide consumers with everyday joy.
We hope that the brewed "Dassai" will become one of the props that bring joy in daily life. Of course, I don't intend to make it a "dream wine" under "persistence", even if it doesn't sell well.
After all, some wineries or liquor distributors regard sales skills or "as long as they can survive" tactics as marketing strategies, and develop very little "persistence". But the opinion of most consumers is that "you don't need to "persist" into such details, you just want good wine." "Persistence" is the job of the winery!
The wine we brew is also a product of insisting on quality, so we hope to promote it to more consumers.
