Blue Dassai - The Ultimate Sake Experience

In the Hudson Valley, not far from the Culinary Institute of America is Dassai Blue. If you go there, and do a tasting, you will never look at sake the same way again. Founded not long ago by one of Japan's leading sake manufacturers, this line of sake is not your mom and dad's hot "saki" of 20 years ago. These sakes are poured and tasted in classic white wine glasses, so that the full aromatics can be on display, as well as a unique taste sensation, 

Traveling on a day jaunt with my friend, the world renowned antique furniture expert (think Sotheby's, Christie's), Mark Cooper, we tasted some of the best sake I have ever had, At the tasting room and production facility, they also have exceptional sushi available on order, made fresh my an in-house master.  . 

 

   

Dassai Blue Type 23 is their Flagship sake. Using the highest quality Yamada Nishiki rice, polished to a remarkable 23%, Type 23 creates something uniquely New York emphasizing the water from the Hudson Valley watershed. On the nose there are aromatics such as anise, pear, apple, and lovely whiffs of vanilla and a bright lemon chiffon, honeysuckle and an astonishing touch of minerality, Spectacular. Almost like tasting a high-end, dry Riesling. Absolutely stellar. 

Yamada Nishiki seeds were imported from Japan, and then cultivated for more than 4 years with Isbell Farm, Type 35 highlight's the brands quality to excellence using this Arkansas rice. The aroma on this sake was incredible. Hints of  fresh peach, a touch of tropical papaya, and a lovely honeysuckle/tangerine note made this something to look forward to. This sake has slightly more body, and packs a lot of flavor, with an undertone of sweetness. Incredibly refreshing and fantastic. 

The Dassai Blue Yamada Nishiki, Junmai Daiginjo 50 was for sure the crowning achievement of the day. A big, full bodied, flavor packed sake, produced with tremendous finesse.  They use Yamada Nishiki rice (the “King of sake rice”) to produce Junmai Daiginjo (the highest grade sake). Their Type 50  explodes with notes of anise, licorice, tangerine and cantaloupe/ On the palate these flavors come through and are augmented with apples, pears,  pineapple candy, creamy vanilla-lemon curd, and a hint of ocean brine. Absolutely exquisite.

  

Mark and I also tried the Dassai Blue Type 50 Cloudy Junmai Daiginjo Sake (NIGORI) which proved to be a small serving of cloudy 50, still made with "the King of Rice" but in a lovely, sweeter version - think a kind of mashmallow-lemon-creme sipper, like a very, very light limoncello. Absolutely astonishing!

Read More at:

East Coast Wineries - Carlo DeVito

https://eastcoastwineries.blogspot.com/2023/10/hudson-valley-sake-dassai-blue-brewery.html

Main Street magazine - Dominique DeVito

https://mainstreetmag.com/dassai-blue-is-sake-gold/