I first tried this sake - back then it was known as Niwari Sanbu - several years ago after purchasing a bottle from True Sake in San Francisco. The original name reflected the seimaibuai of the rice grain or 23%. In other words, 77% of the original rice grain was polished off before steaming and fermentation. To put this in perspective, Dai Ginjo or the top level of sake needs to have a seimaibuai of at least 50% though many go slightly beyond that. Well, 77% is WELL beyond what actually is required. Nowadays, the sake is simply known as Dassai 23 or Otter Fest 23 probably for marketing purposes since most Western consumers won't be able to pronounce the Japanese name.
This sake had nose of citrus blossom and honeysuckle with honeydew and a touch of papaya and mandarin orange. It had a full rich flavor profile but surprisingly light on the palate and a long finish. it was great on its own but also paired nicely with the Marukai moriawase sashimi tray.
Would I purchase it again? Definitely though this is more of a special-occasion-sake since its price point was in the neighborhood of high end California Chardonnay. But if you have the occasion...
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