Dassai Junmai Daiginjo 39 No Box 720ml
$299.9
- Dassai Junmai Daiginjo 39, meticulously brewed using the highest quality Yamada Nishiki rice
- Gorgeous aroma greets the nose, with honey-like sweetness on the palate and a long, lingering finish
- 39% rice polishing ratio, delicately milled for 85 hours to present the purest rice fragrance
- Rice is hand-washed and soaked, with strictly controlled moisture content; koji is handmade with 24-hour uninterrupted monitoring
- Long, low-temperature fermentation for 50 days at precise 0.1℃ control, creating exquisite texture and flavor
Dassai Junmai Daiginjo 39 No Box 720ml
The Perfect Union of Elegant Aroma and Sweet Taste
Dassai Junmai Daiginjo 39 No Box version is a top-tier sake from Yamaguchi Prefecture, Japan. Upon the first sip, a rich, honey-like sweetness blooms in the mouth, accompanied by an elegant and refined ginjo fragrance. The mouthfeel is full and round, with a lingering finish. This sake perfectly embodies the essence of junmai daiginjo, allowing one to experience the craftsmanship and pursuit of fine sake by Japanese brewers. Whether enjoyed alone or paired with a meal, it brings the ultimate indulgence for the taste buds.
Carefully Selected Yamada Nishiki Rice, Meticulously Polished
- Uses the “king of sake rice” Yamada Nishiki, with plump grains and finely milled rice powder
- Polishing ratio as high as 39%, removing most of the proteins and fats, retaining only the essence
- Rice washing and soaking are done manually, time-consuming but allows precise control of water absorption
- Koji-making process is entirely hand-controlled, producing consistently high-quality koji
Dassai Junmai Daiginjo has extremely stringent requirements for ingredients. They select the “king of sake rice” Yamada Nishiki, and through a meticulous and complex polishing process, 39% of the outer layer of rice grains is removed, preserving only the most essential part of the rice core. Rice washing and soaking eschew machines; instead, experienced brewers operate by hand. Although time-consuming, it allows the water absorption rate of rice grains to be controlled within a precision of 0.3%. Koji-making is even more crucial, requiring skilled brewers to flexibly adjust temperature and humidity based on the growth of koji mold, in order to produce consistently high-quality koji, ensuring the quality of the final brew.
Low-Temperature Fermentation, Craftsmanship Brewing
Dassai Junmai Daiginjo adopts a low-temperature, long-time fermentation brewing method. The fermentation temperature is as low as 5-10°C. Although yeast activity is reduced, the fermentation cycle is extended to over 50 days. While time-consuming, this maximally retains the freshness of ingredients and the aroma of the sake. Throughout the entire fermentation process, temperature fluctuations do not exceed 0.1°C, requiring brewers to monitor continuously 24 hours a day and make timely adjustments to precisely control sake quality. It is precisely due to this spirit of craftsmanship that the extraordinary quality of Dassai Junmai Daiginjo is achieved.Product Information:
- Name: Dassai Junmai Daiginjo 39
- Volume: 720ml
- Polishing Ratio: 39%
- Alcohol Content: 16%
- Rice: 100% Yamada Nishiki
- Origin: Yamaguchi Prefecture, Japan
- Brewing Method: Junmai Daiginjo, low-temperature long-time fermentation
- Taste: Elegant aroma, sweet, lingering finish
| Weight | 1 kg |
|---|
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Dassai Junmai Daiginjo 39 No B... $299.9
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