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Description
A true classic. This sake boasts memorable aromas of juicy peach, pear and fresh melon. With many other sakes, these aromas come at the cost of excessive sweetness. However, Dassai 45 DEX is different: its relatively hard brewing water, sourced from natural springs in the prefecture of Yamaguchi where it is produced, enables it to transform these aromas into an elegant mineral structure. The result is an excellent aperitif or accompaniment to seafood dishes, fresh cheeses or citrus desserts.
Perfect for discovering sake!
To be honest, we discovered sake through Dassai 45 DEX. In our shop, we recommend it every day to customers who want to gently familiarise themselves with this delicate and complex drink, which is all too often confused with the rice spirits served in Chinese restaurants. Thanks to Dassai 45 DEX, we immediately wanted to learn more about sake. It’s rare to have the opportunity to broaden your horizons in such a pleasurable way, and Dassai 45 DEX is sure to appeal to white wine lovers.
It’s also worth noting that Dassai 45 DEX offers excellent value for money. Generally, sake without added alcohol (junmai), brewed with highly polished rice (daiginjo), costs at least fifty euros. It should be noted that the brewery that produces this cuvée, Asahi Shuzo, does not work entirely in a traditional manner. And that’s fine.
A certain iconoclasm
Traditionally, Japanese sake brewers only work in winter. This is primarily a tradition of respecting natural cycles, as the rice harvest ends in autumn. It is also a matter of practicality: to brew good sake, fermentation must be maintained at low temperatures.
There is nothing better for this than letting the icy December wind blow through the brewery. It should also be noted that older establishments often entrust production to seasonal workers led by a master brewer, known as a ‘toji’. In general, these teams work according to ancient, empirical know-how. Sometimes a little rigidly, because that is the world of the toji.
Asahi Shuzo, however, strongly rejects all these traditions. It produces its Dassai vintages all year round in an air-conditioned, highly automated brewery. There are no folkloric cellar masters or seasonal workers from the neighbouring village here! Employees monitor the brewing process using numerous sensors located throughout the production area. For many purists, this approach, which is relatively disconnected from nature and centuries of tradition, is a disgrace. And yet, there’s no denying it: Dassai sakes are excellent.
Storage:
This sake should be stored in a cool place between 2 and 5°C. As with all sakes, it should be protected from light. For prolonged storage, keep the bottle upright in a dark place. Laying the bottle down brings the sake into contact with the cork, which can damage it.
Ingredients:
Water, rice, koji rice.
Shelf life:
If stored under the right conditions (as listed above), this sake can be kept for years before opening. Once opened, it’s a matter of personal preference: the standard shelf life is around ten days in the refrigerator, but some enthusiasts leave their bottles to mature in a cool place for three to four weeks, or even longer. It all depends on your preference for oxidised sakes.
Serving temperature:
We recommend serving this sake chilled, at between 8 and 10°C. A wine glass allows you to better appreciate the sake’s bouquet, while a sake cup reveals its texture more fully. Either way, it will be excellent.
Remember that alcohol abuse is dangerous to your health — please drink responsibly.
