Brewing philosophy for Dan
Traditional sake mother and lactic acid bacteria fermentation are used to their maximum potential to draw out all the best of the raw materials, with a focus on junmai (no added sugar or alcohol) and yamahai (natural yeast) processes, aiming to express the pure flavors of the water and rice to the greatest extent possible.With a focus on balancing aroma and flavor, Dan aims to be the pinnacle of Japanese sake for enjoying with a meal, developed to pair with a variety of dishes rather than any specific type of cuisine.
Dan is a simple but incredibly luxurious Japanese sake created by a sake brewer in business for over 350 years which has returned to traditional production methods, made using water from Mt. Fuji and special sake rice. The name was chosen for its connotations of “sunrise” and “a new beginning,” and this sake has a divine illumination to it akin to the sun rising up at the start of a new day.
At Sasaichi Sake Brewery, we are devoted to creating the ultimate sake for pairing with simple and delicious foods.
