DASSAI 23 Centrifuge

72cl, 15%

RM 565

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This sake is made by blending pressed sake and sake extracted using the centrifuge technique, where no pressure is applied.

It combines the beauty of centrifugation – where its of the upmost quality – with the punchy character of the normal pressing method to create a refined, flamboyant, delicate, thick and complex craft.

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DASSAI 23 Centrifuge

DASSAI 23 Centrifuge. This product is a special product that has the highest price among all year-round products except for limited editions. This is the centrifugal version of Dassai’s best product, polished up to 23%. The centrifugal version of “Polished to 23%” is a refined liquor, but this one has a difference in scent and texture due to the use of a centrifuge. As the name implies, centrifugal separators use centrifugal force to separate liquid (sake) and solids (lees). It does not use any kind. Therefore, there is a 0% possibility that the odors derived from these will be transferred to alcohol. In addition, since the mash is pressed without applying pressure, it is possible to obtain an almost non-pressurized liquor quality equivalent to “dropping” or “bag hanging”. If you extract droplets from a 23% polished Dassai like an exhibited sake, it will probably be something similar to this sake. No, I don’t use sake bags, so it’s not an exaggeration to say more. I think that you can get the ability and satisfaction that matches this price. It is a masterpiece that is the pinnacle of sake, which can be said to be one of the finest. What was squeezed without pressure using centrifugation technology, is blended to what we squeezed under pressure which is the usual way of squeezing sake. It is a product that expresses the thickness and complexity of refined splendor and delicacy by adding the excellent point of centrifugation,”the quality of sake that has nothing unpleasant”, and the quality of sake that has punch taste derived from the usual way of squeezing.

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