The brewery was established in the Kanei Period (1624-1644) under a sake brewing license granted by the Mori clan. During the Meiji Period (1868-1912), the brewery was acquired by the Sakurai family and took the name Sakurai Brewery. The brewery produced sake and soy sauce continuously except for a temporary suspension during World War II. In January 1948, the Sakurai, Isoda, Takamura, Fujimoto, and Kashibe breweries joined to form the Asahi Brewing Company, Ltd. This company was headquartered at the old Sakurai brewery for the purpose of sake production and sales. Asahi launched the Dassai brand in 1989.
The brewery is in the Usugoe area of Iwakuni, Yamaguchi Prefecture. Barely 200 people live in this five-square-kilometer village, but more than that number of people visit Dassai every day. And every year the brewery hosts food and beverage professionals from around the world who come to research and to learn about sake brewing.
Our aim is to produce sake that makes the customer say “delicious!” To do that, we insist on using only the “King” of sake rice, Yamada Nishiki, which we polish to 50% and beyond to make exclusively junmai daiginjo super-premium quality sake.
Dassai sakes offer gorgeous, high-toned aromas with a honey-like sweetness on the palate. The finish is clean and refreshing, yet exceptionally long. On the whole, Dassai leaves you with a feminine impression.