닷사이 준마이 다이긴죠 미가키 니와리산부 시보리타테 나마겐슈

The centrifuge machine first introduced into Japan’s sake industry on a commercial basis by Asahi Shuzo has played an important role in terms of technical challenges for Dassai in pursuit of better sake. Sake extracted by centrifugation has the “quality of sake without any unpleasantness”. It carries a refined gorgeousness and delicacy. On the other hand, when Dassai 23 mash is put into the centrifuge, the transparency of it alone seems too fine. Therefore, in order to give it a wider range of qualities present in alcoholic beverages, it was blended with sake pressed from the Yabuta. However, with the improvement of brewing techniques of Dassai artisans in recent years, it has become possible to create sake with a range of flavors while maintaining its transparency by controlling the fermentation process meticulously. The representative Dassai 23 Centrifuge now relies on the evolution of this technology and will no longer be blended, but instead use only Dassai 23 extracted via centrifugation resulting in final product that is pure yet has a refined transparency and delicacy at the same time.