Sake
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Sake is a brewed rice wine produced throughout Japan, made by fermenting polished rice with water, yeast, and koji mold in a process that bears closer resemblance to beer brewing than winemaking. The degree to which rice is milled before brewing - known as the seimaibuai - is the primary technical differentiator within the Daiginjo and Junmai Daiginjo grades represented here. Dassai's numbering system reflects this directly: the Dassai 23 is milled to just 23% of the original grain, yielding greater refinement and floral delicacy than the Dassai 45, which retains more rice character and body. Wakatake Onikoroshi Daiginjo and Kubota Manjyu Daiginjo represent alternative house styles, offering contrast to Dassai's precise, fruit-forward profile through earthier and more structured expressions.
Description
Sake is a brewed rice wine produced throughout Japan, made by fermenting polished rice with water, yeast, and koji mold in a process that bears closer resemblance to beer brewing than winemaking. The degree to which rice is milled before brewing - known as the seimaibuai - is the primary technical differentiator within the Daiginjo and Junmai Daiginjo grades represented here. Dassai's numbering system reflects this directly: the Dassai 23 is milled to just 23% of the original grain, yielding greater refinement and floral delicacy than the Dassai 45, which retains more rice character and body. Wakatake Onikoroshi Daiginjo and Kubota Manjyu Daiginjo represent alternative house styles, offering contrast to Dassai's precise, fruit-forward profile through earthier and more structured expressions.
