Dassai BLUEDassai BLUE

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2024.4.28

“Dassai BLUE” from New York arrives in Japan. Announcement event report just before release

“Dassai BLUE” has arrived from New York for the first time!
Announcement event just before release @Andaz Tokyo

 

Nowadays, there are probably few Japanese people who don't know about Dassai, the highest quality Junmai Daiginjo sake. Even those people probably don't know that Asahi Sake Brewery (Shutocho, Iwakuni City, Yamaguchi Prefecture), which brews Dassai, is a sake brewer in New York.

 

 

It was in September 2023 that Asahi Sake Brewery completed its first overseas brewery, “Dassai BLUE New York Brewery.” Sake production in the United States is easy to talk about, but the environment, employees, language, procurement of raw materials such as rice, and water... it must have been a difficult undertaking to the point where one gets dizzy just thinking about it. However, Asahi Shuzo was able to accomplish this despite many hardships. Even the sake rice, Yamada Nishiki, was produced and harvested locally.

 


Moreover, only three brewers, including the brewer, were permanently stationed in New York from Iwakuni City. At first, ``I couldn't speak English at all,'' says Naoya Matsufuji. Locally hired Americans (in other words, amateurs), such as those who had worked at Starbucks, were taught the art of sake brewing from the ground up, with a mix of Japanese and English. He can't help but be moved beyond surprise to admiration.

On this day, we tasted "Dassai BLUE Type 23" and "Dassai BLUE Type 50". In addition, ``Dassai Junmai Daiginjo 45'' and ``Dassai Polished XNUMX% and XNUMX%'' were also served. On this day, we tasted "Dassai BLUE Type 23" and "Dassai BLUE Type 50". In addition, ``Dassai Junmai Daiginjo 45'' and ``Dassai Polished XNUMX% and XNUMX%'' were also served.

On this day, we tasted "Dassai BLUE Type 23" and "Dassai BLUE Type 50". In addition, ``Dassai Junmai Daiginjo 45'' and ``Dassai Polished XNUMX% and XNUMX%'' were also served.


The result was two types of Junmai Daiginjo named ``Dassai BLUE Type 23'' and ``Dassai BLUE Type 50''. Type 23 is rice that has been polished to 50%, and Type XNUMX is rice that has been polished to XNUMX%. By the way, at the moment we are using Yamada Nishiki from Japan. Eventually, the company's goal is to "be able to use about half of the Yamada Nishiki produced in Arkansas," said Kazuhiro Sakurai, president of the company.



Dassai BLUE barrel sake Dassai BLUE barrel sake

Dassai BLUE barrel sake will be available at the venue



Asahi Shuzo president and chairman Sakurai, DASSAI USA CTO Matsufuji, brewer Miura, and manga artist Kenji Hirokane also rushed to the event. Asahi Shuzo president and chairman Sakurai, DASSAI USA CTO Matsufuji, brewer Miura, and manga artist Kenji Hirokane also rushed to the event.

Asahi Shuzo president and chairman Sakurai, DASSAI USA CTO Matsufuji, brewer Miura, and manga artist Kenji Hirokane also rushed to the event.



The tasting luncheon was held on the 51st floor of Andaz Tokyo. On the day, Kenji Hirokane, a manga artist known for ``Shima Kosaku'', also appeared on stage and gave a speech as a special guest.

 

 

In fact, Hirokane has drawn a work called ``Manga Dassai's Challenge: From the Mountains to the World.'' This is a thrilling business manga that depicts how Asahi Sake Brewery, which was once a small sake brewery in the countryside that was on the verge of going bankrupt, grew into not only one of the leading sake breweries in Japan but also took off around the world under its current chairman, Hiroshi Sakurai. He even attended the opening party of NY Kura. Therefore, he is also the one who knows everything about Dassai.

 

 

Mr. Hirokane, who is also from Yamaguchi Prefecture, gave a brief speech that summed up the history of Asahi Shuzo and Dassai, as well as the circumstances of the birth of NY breweries. Chairman Sakurai said that his talent as a manager lies in his ability to ``capture the luck that comes his way.''



Now, the two types of Dassai from New York mentioned above were served to go with the French course meal. An amateur like me can't analyze the details, but I thought it was just the highest quality Junmai Daiginjo. Next, a Japanese Dassai of 45% and XNUMX% polished was served. The dishes were also American-inspired, using US beef.



Marinated salmon, yuzu confit, fennel and turnip salad, black olive powder Marinated salmon, yuzu confit, fennel and turnip salad, black olive powder

Marinated salmon, yuzu confit, fennel and turnip salad, black olive powder


Grilled US Beef Sirloin, Shallot Jam, Basil Mashed Potatoes, Sauteed Mushrooms, Red Wine Miso Sauce Grilled US Beef Sirloin, Shallot Jam, Basil Mashed Potatoes, Sauteed Mushrooms, Red Wine Miso Sauce

Grilled US Beef Sirloin, Shallot Jam, Basil Mashed Potatoes, Sauteed Mushrooms, Red Wine Miso Sauce




American sake has an alcohol content close to that of wine, at 14%, which is weaker than Japanese sake. Perhaps because of this, when I compare the drinks, I find it to be brighter and sweeter than the Japanese Dassai. Is it okay to say that she looks youthful? On the other hand, those in Japan gave off a sense of elegance.

 

 

I like Chairman Sakurai's thoughts on New York Sandassai. “Dassai does not change the direction of sake for the sake of sales.We only make Junmai Daiginjo using the best raw materials to make truly delicious sake, no matter how expensive it is. The same goes for Matsuri Blue.”








The spirit of Chairman Sakurai, who once overcame the old vices of the sake industry one after another, is still alive and well today. The two types of DASSAI that came from the United States totaled 2024 pieces. Sales will start from April 23, XNUMX at some Dassai retailers in Japan.







Toshizumi Ishibashi Toshizumi Ishibashi

Toshizumi Ishibashi

Former editor-in-chief of ``Claire Traveler'' and ``Claire.'' He is currently a freelance editor and writer, working as a contributing editor in the Premium Japan editorial department.

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