Type 23 Nama is unpasteurized sake which was just pressed and bottled fresh in Hyde Park, NY. It has very soft texture with rounded sweetness. This is the freshest sake you can get from our brewery.
Type 23 Nama is unpasteurized sake which was just pressed and bottled fresh in Hyde Park, NY. It has very soft texture with rounded sweetness. This is the freshest sake you can get from our brewery.
Dassai Blue Type 23 is a flagship Junmai Daiginjo made with Yamada Nishiki rice polished to 23%. Brewed in New York, it features pear, lemon chiffon, and honeysuckle notes. Serve chilled.
The slight bitterness felt in the end creates a sharp finish, hinting at its excellent compatibility with various dishes.
The slight bitterness felt in the end creates a sharp finish, hinting at its excellent compatibility with various dishes.
The nama is the freshest sake from Dassai Blue Brewery, Yamada Nishiki is polished down to 50%, it has rounded sweetness and
The flavor and aroma of DASSAI BLUE Nigori are both smoothand fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai blue Junmai Daiginjo.
The flavor and aroma of DASSAI BLUE Nigori are both smoothand fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai blue Junmai Daiginjo.
“This unpasteurized sparkling is made with an in-bottle secondary fermentation process. It has refreshing sharpness from the fizz along with fruity aroma and dry finish.”
This is our flagship sake. Dassai Blue Type 23 emphasizes the natural qualities of water of the Hudson Valley, creating a deeply satisfying sake that?s distinctly New York.
This is our flagship sake. Dassai Blue Type 23 emphasizes the natural qualities of water of the Hudson Valley, creating a deeply satisfying sake that?s distinctly New York.
“After spending 4 years cultivating, the U.S.-made rice achieves the same level of quality as the Japanese rice. Type 35 reinforces our dedication to make American sake using domestic ingredients.”
“After spending 4 years cultivating, the U.S.-made rice achieves the same level of quality as the Japanese rice. Type 35 reinforces our dedication to make American sake using domestic ingredients.”
Renowned for its depth and complexity of flavor, Dassai Blue works exclusively with Yamada Nishiki. Type 50 is the exceptional level of craft that goes into every expression of Dassai Blue.
Renowned for its depth and complexity of flavor, Dassai Blue works exclusively with Yamada Nishiki. Type 50 is the exceptional level of craft that goes into every expression of Dassai Blue.
