Junmai Daiginjou Migaki Niwari Sanbu 23 (1.8 L)

When a competitor reached 24% seimaibuai, Hiroshi Sakurai extended Dassai's milling run a final 24 hours — arriving at 23% and triggering a global conversation about what ultra-polished sake could be. That decision, not tradition, defines this expression. 77%

of each Yamada Nishiki grain is milled away over approximately 168 continuous hours, leaving a starch core so small that fermentation demands extraordinary temperature control and manual koji application — human hands on every batch, rice washed in 10 kg units and soaked to within minutes of a target absorption rate determined by parallel brewing teams running simultaneous fermentation experiments.

The brewery sits deep in the mountain valley of Shuto-cho, Iwakuni City, Yamaguchi Prefecture, where regional water is classified Seiryu — very soft and clear — purified further on-site; this low-mineral water allows the delicate fruit aromatics of Yamada Nishiki to express without interference.

Pressing is performed by centrifuge — a commercial first for Japanese sake, pioneered by Dassai — separating sake from mash without mechanical pressure, preserving volatile esters that conventional pressing would shear away. Bottling follows the patented Hayata method: filled cold at under 5°C, hot-water-shower pasteurized, then immediately rapid-cooled, locking freshness at the moment of peak aromatic development.

No toji, no seasonal crew — permanent year-round staff and data-driven iteration at every stage. The 1.8 L magnum format extends the drinking window and is the format of choice for formal Japanese banquet service.