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hot chocolate
woodsy earth tones
results in tastes that are bold
” Yamada Nishiki is prized for its large grain and soft texture
Dassai 23 Junmai Daiginjo "HAYATA" Imanishi Shuzo hot chocolateThe 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