Dassai Junmai Daiginjo 23 Sparkling Nama (獺祭 純米大吟醸 磨き二割三分 発泡にごり酒 生酒)

This is Asahi Shuzo's luxury sparkling sake, adding the liveliness of champagne to the extreme transparency unique to Dassai 23. Unlike low-cost sparkling sake injected with artificial carbonation, it is brewed using the 'secondary fermentation in the bottle' (瓶内二次発酵) method—just like champagne—where the yeast naturally creates fine bubbles inside the bottle. Adhering to a pure 'Nature' method without added sugar, it is completed as an unpasteurized (Nama) sake with living yeast and as a Nigori mixed with rice lees, making it a limited edition that gorgeously decorates special occasions like Christmas every year. ​According to global enthusiasts and sommeliers, when poured, the fine and beautiful bubbles continuously rising through the snow-like lees captivate the eyes. Bringing it to the nose, the elegant peach aroma and honeyed sweetness inherent to Dassai 23 rise up. Upon taking a sip, the creamy texture provided by the Nigori and the delicately popping carbonation open a pleasant festival in the mouth. The freshness and carbonation unique to Nama sake refreshingly wash away the potentially heavy texture of the Nigori, delivering a marvelous finish that, as reviewers describe, "melts beautifully like a light snowflake across the tongue." It is the perfect alternative to the world's most elegant and sweet champagne for a toast with loved ones.

Dassai Junmai Daiginjo 23 Sparkling Nama is characterized by its delicate sweetness, acidity, and creamy texture. Considering this, I recommend the following food pairings: 1. Potato Gratin or Cream Stew: The creamy texture created by the Nigori perfectly mirrors the dense and soft flavor of white sauce. The champagne-like bubbles cleanly tidy up any greasy aftertaste that might linger, playing an exceptionally excellent supporting role in warm year-end dining. 2. Salmon Avocado Tartare: The creamy texture and fine micro-carbonation of the Dassai harmoniously connects the richness of the salmon and the smoothness of the avocado. The honey-like sweetness of the Dassai enriches the flavor of the salmon, while the refreshing acidity cleanses the palate. In particular, the white lily aroma enhances the freshness of the salmon.