Asahi Shuzo | 旭酒造 (獺祭)

Dassai 23 Hayata Junmai Daiginjo

$199.99 USD

Only 3 left in stock!

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Explore the Same Brand:

Dassai

Tasting Notes

Expect layered notes of Williams pear, white pepper, and a gentle floral lift, followed by soft hints of grape, melon, and tropical fruit. The mouthfeel is silky and pure, finishing with precision and a quiet liveliness that provides a subtle natural sparkle. Best enjoyed well-chilled to highlight its layered fruit notes and gentle effervescence. It is ideal with fresh sashimi, scallop carpaccio, creamy white sauces, or lightly salted cheeses.

Specifications

Region: Yamaguchi Prefecture, Japan
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 23%
ABV: 16%
SMV: +3 to +5 (varies by batch)
Serving Temperature: Chilled
Available Sizes: 720 ml

Overview

As a highly sought-after limited release, it offers a unique Dassai experience that bridges tradition and science. Dassai 23 Hayata is a refined, modern interpretation of the iconic Dassai 23. What sets this sake apart is the application of the "Hayata Method", a low-temperature pasteurization technique named after microbiologist Dr. Eiji Hayata, who pioneered the use of fine carbon dioxide bubbles to preserve freshness while gently stabilizing the sake. This innovative process helps retain delicate aromatics while gently suppressing unwanted microbes, resulting in a cleaner, brighter flavor profile. A fusion of craftsmanship and microbiological precision, Dassai 23 Hayata Junmai Daiginjo pays homage to Dr. Hayata's sterilization method, offering a fresh, vibrant sake that stands out for its clarity and technical mastery.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.