Dassai 23 Centrifuge
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.
Yamada-Nishiki rice, polished down to 23% of the original grains.
