Sake “Dassai 39” Junmai Daiginjo

Producteur : Asahi Shuzo

Prix : 49.90 

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Description

An impressionistic sake of great elegance, like white flowers shaken by a fresh breeze. We love its perfectly balanced texture, supple yet lively. We also like its great length and complexity: the initial floral and spring notes are quickly swept away by a gust of juicy fruit, between coconut, pear and mango… The finish, as refreshing as the attack, cleanses the palate with its herbaceous aromas. Definitely a great sake, we could call it the top cuvée of the top Dassai series, between Dassai 45 and Dassai 23.

Like its sisters, Dassai 39 belongs to the noblest family of sakes: those made from pure, highly polished rice, junmai daiginjo. Its value for money is excellent. We recommend it as an aperitif or at the end of a meal, served chilled in a wine glass. However, its creator, the Asahi Shuzo Brewery, also recommends it as an accompaniment to fish dishes. We prefer lean species such as yellowtail or cod, preferably raw, in sashimi or ceviche. Freshness upon freshness!

A certain iconoclasm

Some oenologists distinguish between two families of sakes: traditional and modern. With their fruity, meaty flavors, Dassai sakes are decidedly modern. So modern, in fact, that some traditional brewers are a little upset with Asahi Shuzo… We’ll explain.

Traditionally, Japanese sake brewers only work in the winter. First and foremost, it’s a Japanese matter of respecting natural cycles, as the rice harvest ends at dusk in the fall. It’s also a matter of practicality: to brew good sake, you have to keep fermentations at a low temperature. And there’s nothing like letting the icy December wind blow into the brewery. It’s also worth noting that older breweries often entrust production to seasonal workers led by a chai master called a toji. In general, these teams work according to ancient, empirical know-how… And sometimes a bit rigid, because that is the toji’s world.

Asahi Shuzo rejects all these traditions. It produces its Dassai cuvées twelve months a year in an air-conditioned, highly automated brewery. No folkloric cellar masters or seasonal workers from the neighboring village! Employees monitor the brewing process via numerous sensors scattered throughout the production process. For many purists, this relatively disconnected approach to nature and centuries-old tradition is a real shame. 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 sake, we recommend keeping it away from light. For longer storage, it’s best to store the bottle upright in a dark place. Laying the bottle down will bring the sake into contact with the cork, which can be damaging.

Ingredients:

Water, rice, koji rice (Alcohol content: 16%).

Shelf life:

Before opening and under the right conditions (as described above), this sake can be kept for years. After opening, it’s a matter of taste: the “classic” shelf life is about ten days in the fridge, but some connoisseurs let their bottles mature in the fridge for three to four weeks, or even longer. It all depends on your taste in oxidized sake.

Serve chilled:

We recommend serving this sake chilled, between 8 and 10°C. A wine glass will allow you to appreciate its bouquet better, but a sake cup will reveal more of its texture. Don’t worry, it’s excellent either way.

Alcohol abuse is dangerous to your health and should be consumed in moderation.

Additional information

Weight 0.55 kg
Net weight

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