Hi-Time's Top Sakes of 2024
Earlier this year, Hi-Time was paid a visit by Kenzo Shimotori, President of Dassai Blue in Hyde Park, New York. We have long carried Dassai's light and lightly fruity flagship Sake, "Dassai 23 Junmai Daiginjo" from Japan's Yamaguchi Prefecture (which continues to be an excellent Sake and producer), but we were so excited to bring in their project, Dassai Blue from New York, where they opened a new facility last September. The rice for Dassai Blue 23 is brought in from Japan. Like its Japanese counterpart, the Yamada Nishiki rice is milled down to 23% of its original rice grain. Water from New York's Hudson Valley is used in making this sake. There is an extra dose of CO2 to provide extra lightness to this sake, making it supremely sippable. In the glass, this Daiginjo sake exudes pear, peach and light green melon on the nose and palate. The texture is light, with a soft, airy finish.
Earlier this year, Hi-Time was paid a visit by Kenzo Shimotori, President of Dassai Blue in Hyde Park, New York. We have long carried Dassai's light and lightly fruity flagship Sake, "Dassai 23 Junmai Daiginjo" from Japan's Yamaguchi Prefecture (which continues to be an excellent Sake and producer), but we were so excited to bring in their project, Dassai Blue from New York, where they opened a new facility last September. The rice for Dassai Blue 23 is brought in from Japan. Like its Japanese counterpart, the Yamada Nishiki rice is milled down to 23% of its original rice grain. Water from New York's Hudson Valley is used in making this sake. There is an extra dose of CO2 to provide extra lightness to this sake, making it supremely sippable. In the glass, this Daiginjo sake exudes pear, peach and light green melon on the nose and palate. The texture is light, with a soft, airy finish.
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