Made with Yamada Nishiki rice polished down to 23% of its original size, Dassai 23 is defined by a delicate floral aroma and an almost weightless texture. The flavor is clean and precise, fading into a dry, refreshing finish.
Editor's Note
A reliable introduction to high-end junmai daiginjo for first-time sake buyers. The ultra-polished rice removes most of the grain character, leaving behind pure aroma and acidity.
Quick Reference
Best for
Drinkers who want a fragrant, clean sake that works as both an aperitif and a first-course companion.
Taste in brief
Intensely aromatic with floral and stone fruit notes on a very light body; finishes clean and dry.
Serving
Serve well chilled (8–10°C / 46–50°F). Warming suppresses the delicate aroma.
Food pairing
Raw fish, oysters, or mild white fish—dishes that won't compete with the aroma.
Why it stands out
The 23% polish ratio produces one of the most fragrant, weightless sake profiles available in the US market.
For beginners
An accessible entry point if you want to understand what highly aromatic sake smells like, though the very light body surprises some.
For wine drinkers
Closest to a delicate Chablis—clean, mineral-edged, and aromatic without sweetness.
Character
Technical profile
Details shown only when verified against a reliable source.
- Rice variety
- Yamada Nishiki
- Rice polishing ratio
- 23%
- Starter method
- Sokujo (quick starter)
- Pasteurization
- Twice pasteurized
- Filtration / texture
- Filtered
- Dilution
- Diluted
Confidence: high
Food Pairings
- sashimi
- oysters
- mild white fish
- fresh goat cheese
Best Served
Sources
- https://www.dassai.com/en/lineup/dassai23 (summary_only)