Dassai純米大吟醸 磨き二割三分 遠心分離
robertpark41
This sake is a blend of sake pressed without pressure using centrifugal separation technology and sake pressed with pressure, the normal way of pressing sake.
The beauty of centrifugation is that there is nothing unpleasant about the sake, and the punchy, fruity sake from the regular pressing method is added to create a refined, gorgeous, delicate sake with depth and complexity.
The Asahi Sake Brewery is the first in Japan to use a centrifuge for this purpose on a commercial basis. Because the sake is separated from the mash in an unpressurized state, the true beauty of Junmai Daiginjo, such as its aroma and fullness, can be expressed without any loss. Of course, there are many drawbacks to this process, and the fact that it is unpressurized means that the yield of the product is extremely low and the cost is very high. There are also many other problems, such as the machine itself being as expensive as buying a whole house, and the fact that it is the first machine of its kind for a sake brewer, which naturally leads to initial problems that cannot be avoided. However, we took the plunge and installed the machine for the purpose of making good sake.
Yamadanishiki rice polishing ratio 23
4.2/5.0
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