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"Dassai" is from Asahi Brewery Co., Ltd. The name of "Dassai" comes from the origin of the place name "Dasyue" where the brewery is located: "There is an old river otter in the upstream village, who turned into a child and chased to the village." Therefore, it is called Da Yue (source: Underground Shangshen). From this, the place was named "Dax Festival". Dassai also has the meaning of the word, river otters will line up the caught fish and shells on the bank, just like a festival. It is also extended to the situation of arranging many reference materials when writing poetry.


"Dassai" has become one of the most popular sake brands in Japan in the past 20 years. It is not only cost-effective, but also selected by the President of the United States more times. On the other hand, "Dassai" produces only Daiginjo-grade sake, with no added alcohol, with a mellow liquor aroma and sweet rice aroma.


"Four points and five points" means that only 45% of the best part of each grain of rice is used to brew. Dessai 50, formerly known as Japan's sales champion, has increased the polished rice by 5% on the basis of the original polished rice, showing a more delicate and transparent taste of Dassai 45. Fruity sake is not uncommon among Japanese sake, but Dassai's fresh, pear-like fruity aroma is its characteristic. The rice polishing ratio of Dassai 45 is 45%, which allows me to taste the aroma of fruit and rice at the same time, and its price is relatively affordable. It is 720ml and needs to be packaged in a separate box, which makes it more enjoyable to drink!


In the category of Japanese sake, "Junmai Daiginjo", as a specific name sake, refers to Japanese sake that has less than 50% polished rice, and is fermented only with water, rice, and rice koji, and no other brewing alcohol is added. "Ginjo" stands for "Ginjo", which is a low-temperature fermentation method in Japanese sake that produces a unique aroma. In order to become a ginjo, there are strict regulations that must be met. The rice polishing rate of "Ginjo" must be below 60%, and that of "Daiginjo" must be below 50%. Polished rice bugo is a term used to brew Japanese sake. The purpose of rice polishing is to remove proteins, fats and vitamins that are not necessary for sake brewing in the outer part of the rice, leaving the "heart white" part of the rice center composed of starch, which brings rich changes to the quality and taste of sake.

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