Dassai 50 Junmai Daiginjo

Fine and fruity premium Sake.
 
In the boondocks of Yamaguchi, a small 200-year-old brewery Asahi Shuzo, which mostly produced cheap-ass Sake, was slowly declining back in the nineties. Then, they got a new CEO, Sakurai Hiroshi, who decided to turn the joint around and created a fine new line of Daiginjo Sake he named Dassai (“otter festival”). No more bad booze, just superior Spirits. His decision paid off, so he started producing top-notch Sakes only – the finest in Japan.
 
Now, let’s decipher the name of this delight. “50” means the milling rate of rice is 50%, or in other words, outer 50% of rice used in the production has been milled away. Daiginjo is just a way of designating such Sakes. In addition to that, Junmai is Sake made with noting other than rice, water and Koji mold.
 
“The Fifty” is a very drinkable Sake with a lovely apple nose and rich flavors of apples, strawberries and peaches. If you’re going Sake, you can’t go wrong with this expression.