The Fourth Generation Brand Introduces Sake Made in New York  

Hyde Park, NY (September 19, 2023)- Today, prestigious sake brand, Dassai, announces the  opening of a state-of-the-art brewery and tasting room in Hyde Park, NY, as well as the launch of  their new U.S. brand, Dassai Blue. Over the past thirty years, Dassai has experienced exponential  growth in Japan, the U.S.and globally. Hiroshi and Kazuhiro Sakurai, the father and son, 3rd and 4th generation Chairman and President, have tirelessly refined Dassai and expanded its markets.  Opening the New York brewery is their latest bold step into the global sake market.  

A Junmai Daiginjo-only sake, Dassai is considered the highest level of premium sake. Made from  100% Yamada Nishiki rice, the gold standard of sake rice, Dassai still utilizes craft sake methods,  making sake batch-by-batch, using handmade koji, and fermenting in each small tank. However,  the brand also employs detailed analysis and technology to achieve its delicious taste and  premium quality. Sake breweries that only produce such premium sake are rare even in Japan,  with Dassai Blue becoming the first of its kind in the U.S. The Sakurai’s named their new creation  “Dassai Blue,” which comes from an old Japanese proverb that says “indigo dye is bluer than the  indigo plant from which it is derived”. 

The Dassai Blue Brewery is a 55,000 square foot facility with an annual capacity of 140,000 cases  (9L per case), producing solely craft sake made by both veteran staff from the Dassai brewery in  Iwakuni as well as local recruits. For now, Dassai Blue is produced with the same Yamada Nishiki  rice imported from Japan. However, Dassai Blue has spent three years cultivating Yamada Nishiki  in the U.S. and working with Isbell Farms in Arkansas in an effort to reduce their carbon footprint  and foster a sustainable supply chain. Dassai is also searching for an upstate producer to distill its  “sake kasu,” rice lees into Shochu as well as pursuing a buyer of the rice powder from polishing and  has made an extraordinary investment in water purification.  

The story of Dassai is one rich in history, culture and unparalleled quality. The original brewery was  founded in the 1700s and is still in the same location in the mountain of Iwakuni in Yamaguchi, in  Southern Japan. The Sakurai family took over in the late 1800s during the Meiji era and started the  sake brewing business as Sakurai Sake Brewery. After the Second World War, in 1948, they  established Asahi Shuzo with Hiroshi Sakurai becoming the family’s third-generation CEO in 1984.  He launched the brand Dassai shortly thereafter, growing it to the number one premium sake brand  in Japan in terms of both sales and production volume, for Ginjo and Daiginjo levels. 

 "The expansion of production to the United States is a significant step towards realizing the desire  I had when I started Dassai 30 years ago, which was to have Dassai enjoyed all over the world,” said  Chairman Hiroshi Sakurai.  

The Dassai Blue property consists of two buildings: the brewery and a rice polishing facility, both  of which were designed by Pelli Clarke Pelli Architects and their Japanese partner, Jun Mitsui. The  interior is designed with both beauty and function in mind, welcoming visitors to observe the  brewing process through multiple windows looking into various production rooms. The exterior  design mixes modern and traditional, as seen in the tin roof and the burnt cedar walls of the rice  mill. The use of wood incorporates Japanese elements while still blending with the natural  surroundings of Hyde Park.  

“The goal of Dassai Blue is to create the finest sake achievable within the environment of New  York,” said President and CEO Kazuhiro Sakurai.  

Dassai is also proudly collaborating with the Culinary Institute of America (CIA,) also located in the  Hudson Valley, to further the education and awareness of sake in the United States. As part of the  partnership, they will be developing curriculum, certification programs, workshops, special events  and tastings. Since sake plays an important role in Japanese society, these new unique programs  will further the education of Japanese cuisine and culture for CIA students, food enthusiasts, food  industry professionals and other visitors to the Hudson Valley.  

The Dassai Blue Sake Brewery is located at 5 St Andrews Rd, Hyde Park, NY 12538 (2 hours north of  Manhattan via car or Amtrak). It will be open Thursdays and Fridays from 1pm-4pm starting October  19th for small group tours and tastings by reservation only through the company's website, Dassai Blue will start distributing in New York State on Monday, September 25th.  The first products, Dassai Blue Type 50 720ml will be sold at Union Square Wines, Sakaya,  Sakagura, and other retailers and restaurants. SRP is $34.99. You can visit Dassai Blue online at or follow them on Instagram @dassai_usa.