Dassai 23 Hayata

In Dassai Hayata, the carbon dioxide is made into a microbubble in "polished 20 % and three minutes" and adds to alcohol without adding heat as much as possible without changing the quality of sake in a short time. This sake name "Dassai Hayata" is a respect for the performance of the late Hayata -sensei of Meiji University, which was jointly developed with Asahi Sake Brewery.