DASSAI Junmai Dai-ginjo Centrifuge - 60th Anniversary LMDW 16%
Sake Junmai, Japan / Honshu - Yamaguchi, 72cl, Ref: 5991
”Where rice grain meets grape…”, as Salvatore Mannino aptly writes about this Junmaï Daï Gingo, 77% polished and largely obtained by centrifugation, whose range of aromas and flavours evokes in more ways than one a great white wine. In addition, rendering in turn the rustic and fermentative aromas of a cheese-maturing cellar as well as the elegant and complex aromas of an array of aromatic plants such as dried rosemary and wild thyme, this balanced vintage reveals notes of goya (Japanese bitter melon) that clearly evoke its origins from Okinawa.
A clear straw colour with ”ice green” hues, the initial nose is a near pearly freshness. Reminiscent of lactic notes, or even a yoghurt with pineapple chunks, it becomes ever more delicate. Then, with springtime and light aniseed, it develops notes of freshly cut grass. With strong mineral notes (chalk), the attack is notable by its lofty bitterness on the palate. The mid-palate is exotic (green melon, starfruit, pineapple), classic (William pear) and floral (lilac, lavender). Characterised by fresh ricotta notes, the finish emphasises the pleasantly milky nature of this magnificent vintage.
Limited edition of 120 bottles
Exclusive to LMDW
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
- The brand
Produced in the Asahi Shuzo brewery, Dassaï is on the verge of becoming a brand with worldwide acclaim. Within this brewery hides the latest cutting-edge production equipment, capable of polishing each grain of rice to 23% of its original weight, allowing it to exclusively produce a premium-classed sake: dai-ginjo. Not only equipped with precision technology capable of producing some of the most refined sake in Japan, it is also run in the spirit of respect and responsibility, with the aim of preserving extremely traditional methods. Asaha Shuzo is currently one of the most influential sake producers.
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