Sake Coordinates
Junmai Daiginjo

DASSAI Blue Type 50

Asahi Shuzo · Yamaguchi

DASSAI Blue Type 50 is a Junmai Daiginjo brewed at the DASSAI BLUE brewery in Hyde Park, New York with Yamada Nishiki. The exact product page describes licorice and cantaloupe moving into pineapple candy, lemon curd, vanilla, and a hint of brine on the finish.

Why we recommend it

A current producer-backed fruit-aroma example from DASSAI BLUE's US brewery. The catalog no longer attributes its flavor to water source or terroir without product-specific causal evidence.

Quick Reference

Best for

Drinkers looking for a fruit-forward, producer-documented Junmai Daiginjo brewed in New York.

Taste in brief

The producer lists licorice and cantaloupe, followed by pineapple candy, lemon curd, vanilla, and a hint of brine on the finish.

What makes it distinct

Produced at the DASSAI BLUE brewery in Hyde Park, New York; the brand focuses exclusively on Junmai Daiginjo and uses Yamada Nishiki.

Character

Shines When Chilled For Wine Drinkers Beginner Friendly

Try it with

DASSAI BLUE's brand-level guidance spans fish, cheese, vegetables, meat, caviar, and even potato chips; treat that as brand context rather than an exact Type 50 pairing rule.

  • fish dishes
  • cheese
  • vegetables

How to serve

The exact Type 50 product page says to serve it chilled at 41°F (5°C) or below. A separate brand-level page gives broader DASSAI BLUE guidance of 50–54°F (10–12°C); the exact SKU page takes precedence here.

Chilled

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