Dassai 23 Junmai Daiginjo "HAYATA" Robust crab and caviar

crab and caviar

which could be crazy

and lemon water that glide effortlessly through the palate on a watery flow that is really tasty

and fig aromas

and earthy aromas

Dassai 23 Junmai Daiginjo "HAYATA" Robust crab and caviarThe nose on this limited release single and lightly pasteurized sake has a stunning nose filled with grape, blueberry, pineapple, pear, tropical, and floral aromas. A Professor named Hayata, who discovered and patented the technique used in making this version of Dassai 23, constructed this restaurant only exclusive sake. Essentially, he developed a light pasteurization method that allowed CO2 to develop in the bottle without it becoming like a