Dassai Junmai Daiginjo 39 Kanzukuri Hayabune Nama (獺祭 純米大吟醸 磨き三割九分 寒造早槽 生酒)

Among Asahi Shuzo's Dassai lineup, this sake, available only for a limited time from roughly October to March each year, holds the romantic meaning of "brewed in the cold season (Kanzukuri) and pressed early (Hayabune)." If the standard 'Dassai 39' showcases the gorgeousness and smoothness of perfected fruit, this 'Kanzukuri Hayabune' is released unpasteurized (Nama-zake) without heat treatment, offering a wild and dynamic vitality created by the yeast still living and breathing inside the bottle. ​According to global enthusiasts, the true value of this sake lies in the "freshly pressed freshness" felt from the moment it is poured. Behind the sweet aromas of ripe melon and pineapple, the crispness of green apple vibrantly pops up. Upon taking a sip, the fine micro-carbonation unique to Nama sake pleasantly stimulates the tip of the tongue, awakening the palate, while the abundant sweetness inherent to Dassai 39 fills the mouth like fresh fruit juice. Following this, a fresh and thrilling acidity intervenes to refreshingly wash away any stickiness, delivering an ecstatic crispness as if you are drinking fruit freshly picked and squeezed right in the orchard. It is an absolutely perfect limited edition to place alongside the regular 39 for a comparative tasting.

Dassai Junmai Daiginjo 39 Kanzukuri Hayabune Nama is a sake notable for its fresh fruit aromas and crisp acidity. Here are two food pairings that highlight these characteristics: 1. Oysters with Ponzu: The clean and crisp taste of Dassai enhances the freshness and sea aroma of the oysters. In particular, the sake's subtle fruity aromas of apple and melon further enrich the flavor of the oysters, while the umami and acidity of the ponzu sauce harmoniously blend with the sake's refreshing taste, leaving a clean finish. 2. Grilled Halloumi with Mango Salsa: The tropical fruit aromas of Dassai perfectly complement the sweetness and tanginess of the mango salsa. The saltiness of the halloumi cheese balances the sake's subtle sweetness, and the warmth of the grilled cheese enhances the sake's freshness. Dassai's micro-carbonation further enhances the freshness of the mango salsa, providing a refreshing harmony.