Sake to the World
Truly delicious sake has the power to make people happy, transcending borders, cultures, and languages. We believe this.
That is why we continue to pursue sake that we believe is delicious. We have developed a style of sake brewing that specializes in one genre, using only Yamada-Nishiki sake rice and producing only Junmai-Daiginjo.
We believe that because sake is delicious, it must constantly evolve and change. It is not a matter of making sake with the same recipe and continuing to make the same taste.
Our goal is to always question our own DASSAI and make better sake.
Dassai Blue made in New York does not aim to be the same sake as in Japan.
We will pursue the best that can be made in the U.S. environment, including water and climate, and we will also encounter the diverse food cultures that gather in New York City, and we will feed on the many conflicts we encounter to create Dassai Blue that tastes better than Japanese Dassai.
DASSAI BLUE
We have no intention to build a copy sake factory in NY to produce a similar product with lower logistics cost. It is the same to have "only Yamada Nishiki, only Junmai Daiginjo" style of sake, however, we make the best sake with the water of Hudson Valley in the environment of New York.
PRODUCTS
BREWERY
ENVIRONMENT
