In the vast world of sake, few names carry as much weight as Dassai. Traditionally brewed from rice, water, yeast, and koji, sake is categorised by how much of the rice grain is polished away – the more polished, the purer and more refined the final brew. At the pinnacle of this hierarchy is junmai daiginjo, the highest tier of sake known for its delicate aroma, elegance, and complexity.
Dassai, crafted by Asahi Shuzo in the Yamaguchi Prefecture, is globally recognised for not only producing exceptional junmai daiginjo, but for elevating the category altogether. With expressions such as Dassai 45, Dassai 39, Dassai 23, and the ultra-rare Dassai Beyond, the brand has become synonymous with the art of brewing top quality sake. Each label reflects an obsessive dedication to perfection – achieved through advanced polishing techniques, painstaking fermentation control, and a pursuit of flavour purity that’s unmatched.
This June, Malaysia had its first official taste of its refined Japanese craftsmanship, thanks to DAJIN, one of the Dassai Official importers in the country. With the launch of the Dassai Experience by DAJIN, the brand’s world-renowned sakes were introduced in a setting that matched their calibre – through an elegant evening of haute cuisine, curated pairings, and cultural storytelling.
The Dassai Experience
While sake is often enjoyed in Japanese settings, DAJIN chose to host the first ever Dassai Experience in Malaysia at the Michelin Selected Skillet KL, known for its modern European cuisine. It took several months of planning and tastings with Executive Chef Raymond Tham and his culinary team to bring the evening to life, ensuring the perfect pairings to highlight the delicate, pristine flavours of the Dassai range.
“We are honoured to introduce Malaysians to the true spirit of Dassai,” Cheryl Xie McCallum, General Manager of DAJIN, said at the event. “This experience is not just about tasting sake – it’s about appreciating the Japanese philosophy of excellence, craftsmanship, and intentional living. The Dassai Experience is a new standard of luxury in Malaysia’s sake and culinary landscape.”
Ms. Sidney Tan, Dassai’s Official Trainer for Southeast Asia, led the sake tasting experience.
Executive Chef Raymond Tham of Skillet KL carefully curated the menu to pair with Dassai's sake range.
The Dassai 45 is strong, fragrant, and full-bodied, with a hint of anise and mild vegetal aftertaste.
The Dassai 39 has a round mouthfeel, carrying hints of stone fruit and sweet rice.
The Dassai 23 is remarkably smooth, offering a floral bouquet of lychee and jasmine.
The Dassai Sparkling is a cloudy, effervescent sake with sweet, fruity notes.
The experience offered a gastronomic exploration into the world of Dassai, led by Ms. Sidney Tan, Dassai’s Official Trainer for Southeast Asia. Guests were introduced to the star of the show right off the bat – the Dassai Beyond, a rare and refined expression crafted with no official disclosed polishing ratio. Profoundly elegant on the palate, it reveals soft, layered notes of white peach, honeydew, and floral undertones. Paired beautifully with a caviar dish, the sake culminates in a silky, almost weightless finish.
Next, the core trio of Dassai 45, Dassai 39, and Dassai 23 offered a progressive tasting journey defined by increasing refinement. Dassai 45 is strong, fragrant, and full-bodied, with a hint of anise and mild vegetal aftertaste. Dassai 39 deepens the experience with a rounder mouthfeel, carrying hints of stone fruit and an invigorating lemon zest. Dassai 23 – with only 23% of the rice grain remaining – is delightfully smooth, offering a floral bouquet of lychee and jasmine, finishing with mineral crispness.
Adding a celebratory touch to the dinner is the Dassai Nigori Sparkling 45, a cloudy, effervescent sake with sweet, fruity notes. Its soft bubbles and creamy texture make it both refreshing and playful – the perfect toast to cap off the illustrious event.
Leading Malaysia’s sake revolution
With this landmark event, DAJIN has made clear its mission: to elevate Malaysia’s Japanese fine drinking culture through curated experiences and premium labels. As part of this mission, it plans to roll out more Dassai-focused events in key cities across Malaysia, including pop-ups, private dinners, and educational workshops aimed at sake lovers, collectors, and hospitality professionals.
Get ready, discerning consumers and drink connoisseurs – DAJIN is leading the charge for a sake revolution here in Malaysia.
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