<Words from Anthony Rose>

This book tells the dramatic story of how a tiny, rural Japanese brewery was transformed from humble beginnings in the mountains of south west Japan into a standard bearer for premium sake. At its heart is Asahi Shuzo （DASSAI Inc.） and its pioneering leader, Hiroshi Sakurai, whose courage and ingenuity turned a struggling company turning out cheap, low-grade sake into a modern Japanese triumph.

After peaking in 1975, regular sake sales were declining, but a taste for quality sake was starting to emerge. Dassai seized this opportunity, breaking from tradition with a radical approach: brewing all year-round, focusing solely on Yamada Nishiki rice, and embracing the Japanese concept of Tema—taking the time and care needed to make the best possible sake. Every bottle is a reflection of painstaking craftsmanship, where human skill meets precise technology to create a drink that’s consistent, refined, and enjoyable.

Dassai’s success is as much about people as it is about rice and water. Hiroshi Sakurai’s resilience, vision, and willingness to challenge conventions have driven the brewery forward and this book tells the story, highlighting the global appeal of a celebrated ultra-premium sake that’s accessible yet sophisticated, a sake made for novices and connoisseurs alike. Its latest move has seen the opening of its groundbreaking New York brewery.

【Author Profile】

Anthony Rose
British journalist specializing in wine and sake. For three decades (1986–2016), he wrote a long-running column for The Independent newspaper. He is also the author of several books on wine and sake.
Through hands-on training at Dassai’s Yamaguchi brewery and its New York brewery, as well as in-depth interviews with Chairman and President Sakurai and the brewers, Rose gained a deep understanding of Dassai’s history, craftsmanship, and philosophy.

【Highlights】

  • A detailed chronicle of the Sakurai family’s journey from their acquisition of the brewery to the present day.
  • An in-depth guide to the production of premium sake from rice field to bottle.
  • Richly illustrated with numerous photographs, focusing not only on Dassai’s sake and company, but also on the people behind it.
  • Includes a special foreword on Dassai from Michelin three-star French chef Jean-Georges Vongerichten.


<Book Information>
The Story of Dassai – The Art of Sake (English edition only)
　Author: Anthony Rose (available for interview)

Publication Dates:

  • UK: October 23, 2025
  • USA: November 23, 2025
  • Japan: December 23, 2025

Size: 280mm × 210mm × 15mm (160 pages)
Price: UK £40, US $55
ISBN: 978-4-600-01612-8

The book is available from

https://academieduvinlibrary.com/products/the-story-of-dassai-the-art-of-sake-anthony-rose?_pos=1&_psq=DAS&_ss=e&_v=1.0


For inquiries:
<The UK>

  • Anthony Rose: antrose55@aol.com
  • Hermione Ireland: hermione.ireland@academieduvinlibrary.com

<Japan>

  • Dassai Inc. Takenari Yamamori Email: takenari.yamamori@dassai.com