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From The Mountains to The World

In 1984, Mr. Hiroshi Sakurai inherited the family sake business and faced significant challenges in establishing it as a recognized sake brand. Through determination and perseverance, he successfully transformed Dassai into a beloved and globally acclaimed sake, winning the hearts of people worldwide. How did he do it?

Small Beginnings

In 1984, when Mr. Hiroshi Sakurai took over the family sake brewery, their sake was only recognized within Yamaguchi prefecture, with limited awareness beyond that region.

Picture: Hiroshi Sakurai San pictured with his late Father - 1950s Japan

The Chairman's Diary

The Birth of Dassai

A sake born of theory and practice. In 1990, a brewery making only Junmai Daiginjo sake was unheard of at the time, due to its commitment to achieving the highest quality and excellence in their product.

The meaning of Dassai

Polishing to Perfection

In 1992 Dassai became the first sake to reach a polishing ratio of 23%. By polishing the rice to 23% of its original size, Dassai can extract the highest quality and purest part of the grain, resulting in a clean, elegant, and aromatic sake.

Polishing 101

The Unending Pursuit of Innovation

As of 2000, Dassai only produced Junmai Daiginjo sake. Dassai continued to push the boundaries of sake brewery. The centrifuge machine first introduced into Japan’s sake industry on a commercial basis by Asahi Shuzo has played an important role in terms of technical challenges for Dassai in pursuit of better sake.

Avante-Garde Sakes

Soaring to New Horizons

In 2015, a new 12 story brewery rose to meet the rising demand for Dassai worldwide.

Learn More

From Dassai to the World

As the sun set on July 11, 2022, the hot summer haze was pleasantly tempered by the cool, playful winds whipping around the 63rd floor patio. It was here that sake types and casual enthusiasts alike gathered to celebrate and sample some of the best sake from Japan: Dassai.


Fresh Sake in New York

In 2020, Dassai began construction on a state of the art brewery in Hyde Park, New York in the Hudson Valley. Simply, local sake is fresh sake. The local water, rice varieties, climate, and traditional production methods can all influence the taste and aroma of the sake. Drinking local sake allows you to explore the distinct flavors of a particular region.

Our Tasting Room
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