Junmai Daiginjo Nym Dassai 45 Sake

Dassai 45 is a Junmai Daiginjo sake from Yamaguchi prefecture in Japan, bottled at 16% ABV. The "45" refers to the rice polishing ratio: Yamada Nishiki, the rice commonly regarded as the finest for brewing, is milled until only 45% of each grain remains. Milling that far strips away the outer layers that carry most of the fats and proteins, which is why sake at this level usually tastes clean and fine-edged rather than heavy. Junmai means no added brewer's alcohol, so the flavor comes entirely from rice, water, yeast and koji. In the glass, expect the profile this tier is known for: delicate melon and pear aromatics, a soft, gentle rice sweetness on the palate, and a crisp, tidy finish. Styles like this usually have a light to medium body, very little perceptible bitterness and an acidity that stays low-key, so the sweetness reads as roundness rather than sugar. There is no tannin or oak to speak of, as with all sake, and the aromatics are fruit-driven rather than savory or earthy. Serve it chilled, around 8 to 12°C, which keeps the fruit lifted and the finish crisp. Warming a Daiginjo is generally not recommended, since heat flattens the delicate aromatics. Decanting is unnecessary. For glassware, a white wine glass or a small tulip-shaped glass gathers the aroma better than a traditional ochoko cup, and the stem keeps your hand from warming the sake. At the table, it suits delicate, lightly seasoned food: sashimi and nigiri, sushi with white fish or scallop, chilled tofu, steamed or poached shellfish, and soft cheeses such as fresh chèvre or burrata. Its gentle sweetness also handles light tempura and salted grilled fish well. Heavily spiced or strongly sauced dishes tend to overpower it. This is a bottle for drinking now rather than cellaring; sake of this style is at its best in the months after release. Once opened, keep it refrigerated and finish it within a few days to preserve the fruit.