94 Points – Decanter

From Japan’s far west beyond Hiroshima, Dassai produces only junmai daiginjo in three main styles, 23, 39 and 50, reflecting their respective polishing ratios. This lovely aromatic daiginjo displays plenty of intense, fragrant floral and melon notes, fresh without the unpasteurised zing of nama sake. It is smooth and richly flavoured with melon, pear, peach and touches of coconut and cinnamon. There is a lovely rich texture and elegant, long dry finish. ’23’ pairs divinely with raw oysters, truffles, and spot prawns.

Origin: Yamaguchi Prefecture | Rice: Yamada-Nishiki | Rice Polished to: 23% | Alcohol: 16%