Sake Coordinates
Junmai Daiginjo

DASSAI 23

Asahi Shuzo · Yamaguchi

DASSAI 23 is a Junmai Daiginjo made from Yamada Nishiki polished to 23%. DASSAI describes delicate floral aromas, a honey-like impression on the palate, and an elegant finish that stays clean while lingering.

Why we recommend it

The useful lesson is not that 23% polishing automatically makes a sake better. DASSAI's own history says the brewery does not judge this bottle by the number alone; it aims for balance among aroma, mellow flavor, acidity, and finish.

Quick Reference

Best for

Drinkers curious about an aroma-led Junmai Daiginjo and what DASSAI's 23% polishing choice means in one exact bottle.

Taste in brief

Producer-described floral aroma and honey-like palate impression, with a finish that cuts cleanly while continuing to linger.

What makes it distinct

The 23% Yamada Nishiki polishing ratio is central to DASSAI's history, but the producer explicitly says the goal is taste and balance rather than the polishing number itself.

For beginners

A useful bottle for learning what highly polished Yamada Nishiki can look like in DASSAI's style, without treating 23% as a universal quality ladder.

Character

Food Friendly Shines When Chilled For Wine Drinkers

Technical profile

Details shown only when verified against a reliable source. How we verify specs →

Rice variety
Yamada Nishiki
Rice polishing ratio
23%
Dilution
Diluted
Alcohol by volume
16%
Recommended temperature
Slightly chilled (13–15°C)

Try it with

DASSAI's current classic-bottle guidance is broad—French, Italian, and Japanese cuisine—so match the exact dish to the whole profile rather than to polishing ratio alone.

How to serve

DASSAI's current guidance for classic bottles is 10–12°C (50–54°F); a small wine glass is recommended when aroma is the focus.

Chilled

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