WINE ADVOCATE 92 POINTS This medium-sweet NV Dassai Migaki 23 Enshinbunri Junmai Daiginjo is too clean, with untraceable floral and fruity scents. To me, the first impression is more like a glass of mineral water. Enshinbunri means filtering by a centrifuge machine, and Asahi Shuzo is said to be the first company in Japan to use one. It seems that almost nothing is left in this sake, but if one wants to understand clean means for Japanese sake, just try this one. Clean and delicate on the palate, it is the purest sake I have ever tried. Rice: Yamada Nishiki. Alcohol: 16%.
The nose on this limited released New Year’s Nama is an amazing array of honey dew melon, cherry, and soda pop aromas. This is an extremely expressive and wonderful sake and everybody should taste this brew at least once in their life. Basically it is the raw or unpasteurized version of their 23% milled Daiginjo that is so very layered and fun. Talk about smooth but with a sneaky tingle, which means it’s alive! Juicy, bright and elegant this sake drinks like a festive occasion. There are bright fruit elements of cherry and melon mixed with powder sugar and vanilla hints. Each sip is a palate dance and the rhythm of this sake is so bright and so fun. If you can dig deep enough look for a nice yeasty vein that reminds you that this sophisticated sake is unpasteurized and super duper premium!