Asahi Shuzo Dassai 50 

Asahi Shuzo 'Dassai 50' Junmai Daiginjo Yamaguchi is made from 100% rice of the Yamada Nishiki variety.

The rice originates from the Yamaguchi province. Pure spring water is also used for the sake. The outer layer of the rice grain is removed until the rice grain is only half the size. Then the rice is washed, soaked and carefully steamed. To a part, the koji mold is added, whereby the starch in the rice is converted into glucose. Then fresh steamed rice and yeast are added to the first mash in several steps. Then the alcoholic fermentation starts, while the fungal enzymes continue with the production of sugar.

The production process takes one to two months and takes place in peace. The sake ripens exclusively in the winter. The cool temperatures are essential for slow fermentation. This ensures maximum aromatic intensity and complexity. The fermented sake is stored for 6 to 12 months and filtered before bottling to prevent turbidity.

Brand: Asahi Shuzo

Content: 300ml

Alcohol percentage: 16%

Sale of alcohol to persons under the age of 18 is not permitted. When selling this product Seikatsu can contact the customer to verify his or her age.