YAMAGUCHI・Iwakuni city
Dassai Hayata
だっさい はやた ／ Dassai Hayata
Junmai
Daiginjo
The addition of carbon dioxide microbubbles to the sake allows for pasteurization at an unconventionally low temperature, below 40 degrees Celsius. The same pasteurization effect is achieved as with the conventional method, but without reducing freshness. The name of the sake is attributed to the late Professor Hayata, a professor at Meiji University, who collaborated on the research and was deeply involved in the pasteurization technology.
- Sake brewery
- 株式会社 獺祭
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Sake profile
| Prefecture | YAMAGUCHI |
|---|---|
| Municipality | Iwakuni city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki sake rice (山田錦) |
| Location of sake rice production | Japanese sake rice |
| Rice polishing ratio | 23% |
| Acl / Vol. | 15% |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu