DASSAI 23 CENTRIFUGE – 720ML

RM599.00

This sake is made by blending pressed sake and sake extracted using the centrifuge technique, where no pressure is applied.

It combines the beauty of centrifugation – where its of the upmost quality – with the punchy character of the normal pressing method to create a refined, flamboyant, delicate, thick and complex craft.

By blending, the goodness of both pressing method is enhanced. The aroma is clear and gentle, and when you put it in your mouth, you can feel the umami with a clear outline. It slowly disappears with a pleasant aftertaste. The expression of ‘beautiful’ is the perfect definition for this Junmai Daiginjo.

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