YAMAGUCHI・Iwakuni city
Dassai Junmaidaiginjou23 Centrifugation
だっさい じゅんまいだいぎんじょう みがきにわりさんぶ えんしんぶんり ／ Dassai Junmaidaiginjou23 Centrifugation
Junmai
Daiginjo
This is a blend of 2 types of sakes made with different methods for separating the sake from rice solids: one was separated using the centrifugation technique and not pressed, while the other was pressed in a conventional way. Centrifugated sake's strength is that it is completely free of intrusive flavors. And conventionally pressed sake has a very bold, well-structured flavor. Together they create multi-layered complexity on top of refined fruitiness and subtlety.
- Sake brewery
-
旭酒造
- ASAHI SHUZO CO.LTD. -
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. | 15.0% |
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