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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.

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