DASSAI 23 Centrifuge

This is the ultimate Junmai Daiginjo made from Yamada Nishiki, polished to 23%, the highest level in the sake industry, and bottled after the sake must has been separated into must and sake in an expensive centrifuge, also the first of its kind introduced to the industry. When poured into a glass, it gives off a beautiful, elegant Ginjo-ka fragrance, and when drunk, the taste is clean and fresh, reminiscent of a well-made sake, with a hint of sweetness.