Interpretation of Dassai series

Issuing time:2023-09-07 14:53


Dassai is the most famous and popular Sake brand in China.

It is considered to be the "Raffi" in Sake, ranking first in the Sake popularity list for six consecutive years, and this list is selected by the Sake website "Japanese Wine Story Basic", which is the most influential Sake website in Japan. In recent years, it has gained a great reputation. This year, it is the "Dassai", the king of out-of-pocket goods, which is made by Asahi in Izuoko City, Yamaguchi Prefecture, Japan. The theory of a large number of alcohol sales is usually "as long as you can get drunk, as long as you can sell". The "otter sacrifice" is different. It pursues "good wine and pleasant wine".

It is the wine for the state banquet in Japan. It was used to entertain former US President Barack Obama and Russian President Putin. Many large brands will also use otter festival as official wine, such as the famous clothing brand Uniqlo, the world's largest musical instrument manufacturer Yamaha, high-end car brand Benz, and so on.

People who know the otter festival also know that it likes to name the wine with numbers, such as 23, 39, 45, 50, etc. What do these numbers represent, and what are the differences between these wines?

What is the meaning of the numbers 23, 39, 45 and 50?

Sake is brewed from rice and water. These two raw materials have a profound impact on the quality and flavor of Sake.

The figures of otter sacrifice 23, 39, 45 and 50 are related to the brewing of rice with clear wine.

Sake rice is different from the rice we usually eat. In Japan, the common edible rice accounts for about 95%, and the rice used for brewing accounts for about 5%, of which 1% is called Shuzo-Kotekimai, also known as high-quality sake rice.

Sake rice is white in the center and translucent in the periphery, because the starch in the grain is concentrated in the middle of the grain, while the outer layer is fat and protein; Compared with ordinary rice, fat, protein and starch are more mixed, distributed more evenly, and the color of rice grains is more consistent.

This structure of sake rice is very important, because the starch in the center is needed for sake production (this part has good water absorption and is easy to absorb music into the interior), while fat and protein need to be removed. The remaining "heart white" after polishing can make the sake taste the best, and will have the aroma of bananas, apples and other fruits.

Before Japanese brew a sake, the first step is to grind the rice and grind the "rough" part of the outermost layer of the rice. The degree of rice milling is expressed by "milled rice stepping". When 60% of the outer layer of rice is milled, the milled rice stepping is 40%; After 70% grinding, the milled rice is 30%.

Obviously, the significance of the otter sacrifice 23, 39, 45 and 50 is that these alcoholic rice steps are 23%, 39%, 45% and 50% respectively.

In the traditional Japanese language, "several cuts and several points" is also used to indicate the milled rice step, for example, "three cuts and nine points" means 39% of the milled rice step, and "two cuts and three points" means 23% of the milled rice step.

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