Dassai 23 Hayata Junmai Daiginjo

Tasting Notes

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 with a subtle natural sparkle.

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 reflects both technical innovation and Dassai’s commitment to elegance.

Overview

Best enjoyed well-chilled to highlight its layered fruit notes and gentle effervescence. Ideal with fresh sashimi, scallop carpaccio, creamy white sauces, or lightly salted cheeses. As a restaurant-exclusive label and limited release, it offers a unique Dassai experience that bridges tradition and science.

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

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, subtle sparkle, and technical mastery.