• Prefecture: Yamaguchi

• Rice & polishing: Yamada Nishiki (out-of-grade togai rice), polished to 8%

• Style: Junmai Daiginjo

• Food pairings: Sashimi, sushi, steamed white fish, fresh oysters

• Taste: Fruity, luscious, delicate, clean

Even when grown with the utmost care, Yamada Nishiki inevitably yields 5–10% togai, or out-of-grade, rice, which farmers have long had to sell at low prices. DASSAI sees itself as a brewery that thrives alongside its farmers, so finding a use for togai rice was a challenge it would not abandon. After a long search it found the answer: it takes tremendous effort, but polished to just 8%, this rice becomes a luscious, fruity Junmai Daiginjo that could only be made with togai rice. Serve chilled.

Orihara Shoten is the official distributor of DASSAI in Singapore.

About the brewery

DASSAI brews at Osogoe in Shuto, Iwakuni, deep in the hills of eastern Yamaguchi, and dates its founding to 1948. The brewery makes only Junmai Daiginjo, and says it does not make sake to get people drunk or simply to sell volume, but sake to be savoured. Formerly Asahi Shuzo, it renamed itself after its flagship brand in June 2025.

8%精米の山田錦等外米の獺祭。等外だから、無心白だから出来る限界まで磨きました。等外米は熟練農家でも1割ほど出ますが、特定名称酒を造れず農家の経済的負担に。そこに向き合う酒です。 高精白から連想する無色透明な酒質かと思いきや、力強い独特な魅力。