Dassai 45 Junmai Daiginjo Recipe
Experience the elegance of DASSAI 45 JUNMAI DAIGINJO, a premium sake that captivates the senses with its delicate aroma and smooth, refined flavor. Crafted from the finest Yamada Nishiki rice, polished to 45%, this sake boasts a harmonious balance of fruity notes and a clean, crisp finish. Perfectly chilled, it is a luxurious accompaniment to any meal or a delightful sip on its own. Indulge in a taste of tradition and craftsmanship that elevates your dining experience.
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Ingredients
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Ingredients for DASSAI 45 JUNMAI DAIGINJO
Method
Brewing Instructions for DASSAI 45 JUNMAI DAIGINJO
- 1
Preparation of Rice
Rinse the polished rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 8 hours, then drain.
- 2
Steaming the Rice
Steam the soaked rice for about 30 minutes until fully cooked but not mushy. Allow it to cool to room temperature.
- 3
Preparing Koji
Mix the cooled rice with koji and spread it out on a flat surface. Let it ferment at room temperature for about 24 hours.
- 4
Fermentation
In a fermentation vessel, combine the koji rice, water, and yeast. Stir gently to mix. Cover the vessel and let it ferment for 2 to 3 weeks at a controlled temperature.
- 5
- 6
